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Hardcover The Restaurant: From Concept to Operation Book
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ISBN: 0471842273

ISBN13: 9780471842279

The Restaurant: From Concept to Operation

by , ,
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For the prospective restaurateur, this basic text provides perspective, direction, and a comprehensive overview of restaurant operations and their requirements. Discusses selecting a location, developing menus, hiring and training staff, and daily management concerns. Includes end-of-chapter questions.

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Format: Hardcover

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Business Business & Investing

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