The Restaurant: From Concept to Operation, 5 edition

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The Restaurant: From Concept to Operation, 5 edition

The Restaurant: From Concept to Operation, 5 edition by John R. Walker
English | ISBN: 0471740578 | edition 2007 | PDF | 496 pages | 8,2 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.

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