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The Restaurant: From Concept to Operation
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 planning, ...more
Hardcover, 493 pages
Published September 1st 2007 by John Wiley & Sons
(first published November 30th 1983)
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Feb 19, 2014 Lauren rated it it was amazing · review of another edition
This book was amazing. I'm not a Food and Beverage major, but it was required for my degree (Hotel Management). I was never bored once and I found the chapters were easy to read and understand. It was very organized and I think it's one of the few textbooks that can be considered good and worth reading.