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Picture 1 of 1
The Restaurant: From Concept to Operation By John R. Walker
GBP 7.50
ApproximatelyPHP 560.56
Condition:
Very Good
A book that has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear.
Postage:
GBP 8.99 (approx PHP 671.93) Standard Int'l Postage.
Located in: South East, United Kingdom
Delivery:
Estimated between Tue, 1 Oct and Fri, 11 Oct to 43230
Returns:
30 days return. Buyer pays for return shipping.
Coverage:
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eBay item number:305427918586
Item specifics
- Condition
- Title
- The Restaurant: From Concept to Operation
- ISBN
- 9780471740575
- Publication Year
- 2007
- Type
- Textbook
- Format
- Hardcover
- Language
- English
- Subject Area
- Hotel Management
- Publication Name
- The Restaurant: from Concept to Operation
- Item Height
- 241 mm
- Publisher
- John Wiley & Sons AND Sons LTD
- Item Weight
- 1021 g
- Item Width
- 197 mm
- Number of Pages
- 496 Pages
About this product
Product Information
This book 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, and access to quality information. A one-stop guide to the business, The Restaurant: From Concept to Operation, Fifth Edition gives readers the knowledge they need to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. The book progresses logically, from choosing a good concept to finding a market, developing business and marketing plans, and securing financial backing.Topics covered include location selection, permits and legal issues, menu development, interior design, and employee hiring and training. Along the way, such all-important skills as turning first-time guests into regular patrons are also described. Special features of this Fifth Edition include: increased focus on the independent restaurateur, with greater emphasis on restaurant business plans; a new chapter on food production and sanitation; greater emphasis on restaurant business plans, including new exercises; new profiles, which describe a recently opened restaurant, begin Parts 1, 2, 3, and 4; new coverage of restaurant concepts and use of technology in restaurants; and expanded sections on back-of-the-house and control contents; franchising; and leasing and insurance. This field-proven guide gives students, chefs, and entrepreneurs all of the skills and information they need to master every challenge and succeed in this highly competitive and rewarding industry.
Product Identifiers
Publisher
John Wiley & Sons AND Sons LTD
ISBN-13
9780471740575
eBay Product ID (ePID)
86764498
Product Key Features
Number of Pages
496 Pages
Language
English
Publication Name
The Restaurant: from Concept to Operation
Publication Year
2007
Type
Textbook
Subject Area
Hotel Management
Format
Hardcover
Dimensions
Item Height
241 mm
Item Weight
1021 g
Item Width
197 mm
Additional Product Features
Country/Region of Manufacture
United States
Item description from the seller
Business seller information
Value Added Tax Number:
- GB 724498118
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