tailieunhanh - The Restaurant From Concept to Operation (6th)

A one-stop guide to the restaurant business, the Sixth Edition of The Restaurant continues the success of previous editions, providing all of the skills and information needed to master every challenge and succeed in this highly competitive and rewarding industry. However, there are numerous hurdles to overcome before opening day. The good news is that, with careful planning, including the writing of a solid business plan, coupled with perseverance and a pinch of luck, the chances of success are improved. | JOHN R. WALKER RESTAURANT FROM CONCEPT TO OPERATION Sixth Edition This page intentionally left blank The Restaurant From Concept to Operation Sixth Edition John R. Walker DBA CHA FMP McKibbon Professor of Hotel and Restaurant Management and Fulbright Senior Specialist University of South Florida Sarasota-Manatee WILEY JOHN WILEY SONS .

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