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Study Guide to accompany The Restaurant: From Concept to Operation, 7th Edition

Study Guide to accompany The Restaurant: From Concept to Operation, 7th Edition

ISBN: 978-1-119-21722-0

Oct 2015

$32.00

Product not available for purchase

Description

The essential resource for understanding the concepts outlined in The Restaurant

Study Guide to accompany The Restaurant: From Concept to Operation, 7th Edition offers a helpful resource for understanding everything about the business from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This reviews topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. The Study Guide offers a one-stop resource to the restaurant business. All of this information will help restaurant owners make the decisions necessary to build a thriving business.