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The Restaurant: From Concept to Operation
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Bibliographic Detail
Publisher
John Wiley & Sons Inc
Publication date
October 1, 2000
Pages
418
Binding
Hardcover
Book category
Adult Non-Fiction
ISBN-13
9780471356066
ISBN-10
0471356069
Dimensions
1 by 8 by 10.25 in.
Weight
2.34 lbs.
Availability§
Out of Print
Original list price
$80.25
§As reported by publisher
Summaries and Reviews
(view table of contents)
Amazon.com description: Product Description: 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.
Editions
Hardcover
The price comparison is for this edition
With Dick King-Smith, John R. Walker, Donald E. Lundberg |
from John Wiley & Sons Inc (October 1, 2000); titled "The Restaurant: From Concept to Operation"
9780471356066 | details & prices | 418 pages | 8.00 × 10.25 × 1.00 in. | 2.34 lbs | List price $80.25
This edition also contains The Restaurant: From Concept to Operation
About: A comprehensive blueprint of what the restaurant business entails.
This edition also contains The Restaurant: From Concept to Operation
About: A comprehensive blueprint of what the restaurant business entails.
CD/Spoken Word
With Dick King-Smith |
Unabridged edition from Bolinda Audio (June 16, 2015)
9781486249275 | details & prices | 6.75 × 6.50 × 1.00 in. | 0.40 lbs | List price $49.97
About: The date is AD 1650.
About: The date is AD 1650.
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