The Restaurant, Student Workbook: From Concept to Operation
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.
Paperback, 96 pages
Published November 6th 2000 by John Wiley & Sons
(first published October 1st 2000)
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