“Restaurant Concepts, Management, and Operations, 8th Edition” guides the reader from the initial idea to the grand opening of a restaurant. It provides comprehensive, application-based coverage of all aspects involved in developing, opening, and running a restaurant. This includes crucial topics such as staffing, legal and regulatory issues, cost control and financing, marketing and promotion, equipment and design, menu creation, sanitation, and overall concept development. As a one-stop guide to the restaurant business, the Eighth Edition of Walker’s “Restaurant Concepts, Management, and Operations” continues the success of previous editions by offering an accessible way to acquire the skills and information needed to master the challenges and thrive 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. This wealth of information will assist restaurant owners in making essential decisions to establish a successful business.
978-1119326106, 978-1119393627, 978-1119694861
NOTE: This sale only consists of the eBook Restaurant Concepts, Management, and Operations 8th Edition in PDF format. No access codes are included.
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