The restaurant : from concept to operation / John Walker
Tipo de material:
TextoDetalles de publicación: Hoboken, NJ : Wiley, c2011Edición: 6th edDescripción: xviii, 557 p. : il., fot. ; 24 cmISBN: - 0470626437
- 9780470626436
- TX 911 .3 .M27 W1772 2011
| Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Signatura topográfica | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | |
|---|---|---|---|---|---|---|---|---|---|---|---|
Libros para consulta en sala
|
Biblioteca Antonio Enriquez Savignac | Biblioteca Antonio Enriquez Savignac | COLECCIÓN RESERVA | TX 911 .3 .M27 W1772 2011 (Navegar estantería(Abre debajo)) | 1 | No para préstamo | Gastronomia | 025391 |
Navegando Biblioteca Antonio Enriquez Savignac estanterías, Colección: COLECCIÓN RESERVA Cerrar el navegador de estanterías (Oculta el navegador de estanterías)
| TX911.3.M27 S46 2000 Service quality management in hospitality, tourism, and leisure / | TX911.3M27 S78 Hotel and lodging management: An introduction / | TX 911 .3 .M27 T67 Administración hotelera 1 : división cuartos / | TX 911 .3 .M27 W1772 2011 The restaurant : from concept to operation / | TX 911 .3 .M27 W1772 2014 The restaurant : from concept to operation / | TX 911 .3 .M27 W267 1991 How to open your own restaurant : a guide for entrepreneurs / | TX911.3.M27 W352 THE RESTAURANT : FROM CONCEPT TO OPERATION / |
Incluye índice
Machine generated contents note: Chapter 1: Introduction -- Chapter 2: Kinds and Characteristics of Restaurants and Their Owners -- Chapter 3: Concept, Location, and Design -- Chapter 4: The Menu -- Chapter 5: Planning and Equipping the Kitchen -- Chapter 6: Food Purchasing -- Chapter 7: Bar and Beverages -- Chapter 8: Operations, Budgeting, and Control -- Chapter 9: Food Production and Sanitation -- Chapter 10: Restaurant Leadership and Management -- Chapter 11: Organization, Recruiting, and Staffing -- Chapter 12: Employee Training and Development -- Chapter 13: Service and Guest Relations -- Chapter 14: Technology in the Restaurant Industry -- Chapter 15: Restaurant Business and Marketing Plans -- Chapter 16: Financing and Leasing -- Chapter 17: Legal and Tax Matters.
"Restaurant owners will continue to turn to The Restaurant because it helps them gain the skills needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. New sections have also been included on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business."--Con información del editor
Fondos PIFI Compra 110301 532.35
