The Restaurant, Student Workbook: From Concept to Operation
A comprehensive blueprint of what the restaurant business entails. Shows the logical progression from dream to reality, from concept to finding a ''market gap'' to operating an eating establishment. Also covers menu planning, employee training, equipping the kitchen, food protection, sanitation and more.
Format:Paperback
Language:English
ISBN:0471413100
ISBN13:9780471413103
Release Date:November 2000
Publisher:Wiley
Length:96 Pages
Weight:0.50 lbs.
Dimensions:0.3" x 7.5" x 9.1"
Customer Reviews
3 ratings
shared knwledge
Published by Thriftbooks.com User , 15 years ago
This text has always been plainly written. Difficult concepts are presented in a form that allows for understaning. I have read this text in its 4th edition, the author has signicantly improved the content is this the 5th ed. Student feedback should be positive!!!
This is the best guide to the rstaurant business you will find!
Published by Thriftbooks.com User , 15 years ago
This book is great for the industry professionals that are somewhat educated and able to understand restaurant business concepts. I had been searching for a guide book from someone that actually understands the pitfall and requirements associated with opening a restaurant. This book is a guiding light packed with practical advice and its step by step approach is a welcomed change form a person actually interested in the restaurant business. If you are thinking of being in the restaurant business this is a step by step guide to success. Don't sart a restaurant with out reading this book.
Enlightening
Published by Thriftbooks.com User , 24 years ago
For someone who has been searching for a thorough guide book on the restaurant management like me, this book is a gem! It's packed with invaluable advice, practical tips and thorough guidelines on virtually all essential aspects of the restaurant business. It is well organized and written in such a clear, simple language. In short, an extraordinary guide in many ways!
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