Restaurant concepts, management and operations / John R. Walker.
Material type: TextPublisher: Hoboken : Wiley, [2017]Copyright date: ©2018 Edition: Eighth EditionDescription: xii 431 páginas : ilustraciones ; 28 cmContent type:- text
- unmediated
- volume
- 9781119441403 (rústica)
- TX 911 M27 W35 2018
Item type | Current library | Collection | Call number | Status | Date due | Barcode |
---|---|---|---|---|---|---|
Préstamo | Biblioteca Pedro Arrupe | Acervo | TX 911 M27 W35 2018 (Browse shelf(Opens below)) | Available | 157977 |
Incluye referencias bibliográficas e índice.
Preface -- Acknowledgments -- Restaurants, owners, locations, and concepts -- Introduction -- Restaurants and their owners -- Concept, location, and design -- Restaurant management -- The menu -- Restaurant business and marketing plans -- Restaurant leadership and management -- Planning and equipping the kitchen -- Food purchasing -- Financing and leasing -- Restaurant operations -- Bar and beverages -- Operations, budgeting, and control -- Food production and sanitation -- Organization, recruiting, and staffing -- Training and service -- Glossary -- Index.
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