 |
ISBN
| 9780470626436 (hardback : acid-free paper) | |
DDC
| 647.95068 | |
Tác giả CN
| Walker, John R., | |
Nhan đề
| The restaurant : from concept to operation / by John Walker. | |
Lần xuất bản
| 6th ed. | |
Thông tin xuất bản
| Hoboken, NJ : Wiley, 2010, c2011. | |
Mô tả vật lý
| xviii, 557 p. : ill. ; 25 cm. | |
Phụ chú
| Includes bibliographical references and index. | |
Tóm tắt
| "Restaurant owners will continue to turn to The Restaurant because it helps them gain the skills needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. New sections have also been included on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business."-- | |
Thuật ngữ chủ đề
| Restaurant management. | |
Khoa
| Khoa Du lịch và Việt Nam học |
| |
000
| 02607nam a2200277 a 4500 |
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| 002 | 2 |
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| 005 | 201910021434 |
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| 008 | 100616s2010 njua b 001 0 eng |
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| 009 | 1 0 |
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| 010 | |a 2010025727 |
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| 020 | |a9780470626436 (hardback : acid-free paper) |
|---|
| 039 | |a20191002143425|bquyennt|c20190522150903|dphucvh|y20130916103746|zkieuntt |
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| 082 | 00|222|a647.95068 |
|---|
| 100 | 1 |aWalker, John R.,|d1944- |
|---|
| 245 | 14|aThe restaurant : |bfrom concept to operation / |cby John Walker. |
|---|
| 250 | |a6th ed. |
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| 260 | |aHoboken, NJ : |bWiley, |c2010, c2011. |
|---|
| 300 | |axviii, 557 p. : |bill. ; |c25 cm. |
|---|
| 500 | |aIncludes bibliographical references and index. |
|---|
| 520 | |a"Restaurant owners will continue to turn to The Restaurant because it helps them gain the skills needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. New sections have also been included on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business."--|cProvided by publisher. |
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| 650 | 0|aRestaurant management. |
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| 690 | |aKhoa Du lịch và Việt Nam học |
|---|
| 856 | 1|uhttp://thuvien.ntu.edu.vn/ntukiposdata2/sachdientu/tienganh/600_khoahocungdung_congnghe/640_giachanh_doisonggiadinh/therestaurantfromconcepttooperation_johnrwalker/00470626437_001thumbimage.jpg |
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