How to open and run a successful restaurant / Christopher Egerton-Thomas.
By: Egerton-Thomas, Christopher
.
Publisher: Hoboken, N.J. : John Wiley, c2006Edition: 3rd ed.Description: xv, 222 p. ; 23 cm.ISBN: 0471698741 (pbk.); 9780471698746 (pbk.).Subject(s): Restaurant managementDDC classification: 647.95068 | Item type | Current location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU | 647.95068 EGE 2006 (Browse shelf) | 1 | Available | SHTEx,70002,03,AD | 5000099131 |
Browsing Taylor's Library-TU Shelves Close shelf browser
| 647.95068 EGE How to open and run a successful restaurant / | 647.95068 EGE How to open and run a successful restaurant / | 647.95068 EGE 1994 How to manage a successful bar / | 647.95068 EGE 2006 How to open and run a successful restaurant / | 647.95068 ELL 2010 How to run a successful pub : | 647.95068 ETT 2017 The fundamentals of recreational foodservice management / | 647.95068 ETT 2017 The fundamentals of recreational foodservice management / |
Includes index.
Introduction - Chapter 1: How it all began - Chapter 2: Location - Chapter 3: What kind of restaurant? - Chapter 4: Raising the money - Chapter 5: Equipment and decor - Chapter 6: The bar - Chapter 7: The kitchen - Chapter 8: The dining room - Chapter 9: Hygiene, health, and safety - Chapter 10: Public relations - Chapter 11: Employees - Chapter 12: Making your decision - Appendix I: Eating out for restaurateurs - Appendix II: Glossary.