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The Restaurant: From Concept to Operation
by John Walker
This book comprehensively covers opening and running a restaurant - revised and updated. A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It takes know-how, the right ...more
Paperback, 148 pages
Published September 1st 2007 by John Wiley & Sons
(first published 2007)
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