02195nam a22003017a#4500 823990 tz 170207t2014 th ||||| |||| 00| 0 eng d 9781118629604 PIMLIB TX911.3 .W179 Walker, John R 50135 The restaurant: from concept to operation. The restaurant 7th Edition hoboken, new jersey : John Wiley and , inc, 2014. 50137 179 p New Arrivals-Jan.2017 The Restaurant: From Concept to Operation takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. A one-stop guide to the restaurant business, the Seventh Edition of Walker’s, The Restaurant continues the success of previous editions, providing, in an easy-to-read way, all of the skills and information needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. The Seventh Edition includes new sections on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business. Restaurant 50123 marketing and promotion 50136 restaurant management 30822 0013 บริหารธุรกิจบัณฑิต สาขาการจัดการธุรกิจอาหาร FBM (ป.ตรี) 32 BK 823990 benjamad 823990 823990 0 0 0 0 BKE PIMLIB PIMLIB GEN-EN 2017-02-07 เดอะ บุ๊คเมน 1662.00 B000101172 14 5 11 TX911.3 .W179 2014 32550000300655 2023-11-08 1662.00 2023-05-09 BK