The restaurant : from concept to operation / John R. Walker.
By: Walker, John R.
Publisher: Hoboken, N.J. : John Wiley, c2008Edition: 5th ed.Description: x, 493 p. : ill. ; 25 cm.ISBN: 9780471740575 (hbk.); 0471740578 (hbk.).Subject(s): Restaurant managementDDC classification: 647.95068
Partial contents:
Pt. 1: Restaurants, owners, locations, and concepts -- Pt.2: Business plans, financing, and legal and tax matters -- Pt.3: Menu, kitchens and purchasing -- Pt.4: Restaurant operations and management - Glossary - Index.
Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
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Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 2, TierNo 4, BayNo 8 |
647.95068 WAL (Browse shelf) | 1 | Available | SCAFS,70003,03,RA | 5000037348 | |
Main Collection | Taylor's Library-TU | 647.95068 WAL (Browse shelf) | 1 | Available | SCAFS,70003,03,RA | 5000109721 |
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647.95068 WAL The restaurant : | 647.95068 WAL The restaurant : | 647.95068 WAL The restaurant : | 647.95068 WAL The restaurant : | 647.95068 WAL The professional personal chef : | 647.95068 WAL The professional personal chef : | 647.95068 WAL 2011 The restaurant : |
Includes bibliographical references and index.
Pt. 1: Restaurants, owners, locations, and concepts -- Pt.2: Business plans, financing, and legal and tax matters -- Pt.3: Menu, kitchens and purchasing -- Pt.4: Restaurant operations and management - Glossary - Index.