John R. Walker "The Restaurant: From Concept to Operation, 5th Edition"
Published by John Wiley & Sons, Inc. | Publication date : September 2007 | ISBN : 0471740578 | PDF | 504 pages | English | 7.3 MB
A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It takes know-how, the right planning, and access to quality information.
A one-stop guide to the business, The Restaurant: From Concept to Operation, Fifth Edition gives readers the knowledge they need to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room.