000			01498cam a22003018i 4500
001			19632366
003			UIAP
005			20220822152233.0
008			170512t20172017njua b 001 0 eng
020			_a9781119441403 (rústica)
040			_aUIAP _bspa _erda _cUIAP _dUIAP
050	0	4	_aTX 911 M27 _bW35 2018
100	1		_aWalker, John R. _d1944- _eautor
245	1	0	_aRestaurant concepts, management and operations / _cJohn R. Walker.
250			_aEighth Edition
264		1	_aHoboken : _bWiley, _c[2017]
264		4	_a©2018
300			_axii 431 páginas : _bilustraciones ; _c28 cm.
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncluye referencias bibliográficas e índice.
505	0		_aPreface -- 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.
541	0		_aBibliografía básica _d2022/03/15
650		4	_aRestaurantes _xAdministración
650		0	_aRestaurant management
942			_c01
999			_c176185 _d176185