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Textbook
The Restaurant: From Concept to Operation, Study Guide, 6th EditionISBN: 978-1-118-06671-3
Wiley E-Text
February 2011, ©2010
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- Comprehensive and reader friendly approach to all the basics
- Takes readers step-by-step through the complicated process of planning, creating, and opening any type of restaurant
- Includes information on topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, kitchen planning and design, the menu, sanitation and concept
- Strong pedagogical features such as learning objectives, key terms and concepts, and review questions in each chapter
- Includes up-to-date restaurant profiles, as well as sidebars offering advice, charts, tables, photographs and menus
