2007, ISBN: 9780470140598
John Wiley & Sons, Paperback, Auflage: 5th Edition, 160 Seiten, Publiziert: 2007-10-16T00:00:01Z, Produktgruppe: Book, 0.37 kg, Food & Travel Writing, Food & Drink, Subjects, Books, Indus… Altro …
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Study Guide to Accompany the Restaurant: From Concept to Operation, 5e - edizione con copertina flessibile
2007, ISBN: 9780470140598
Trade paperback, The item shows wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact (including the dust cover, if applicable). S… Altro …
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Study Guide to accompany The Restaurant: From Concept to Operation, 5e - edizione con copertina flessibile
2007, ISBN: 9780470140598
Wiley, 2007-09-21. Paperback. Good. 5th edition. Book is in overall good condition!! Cover shows some edge wear and corners are lightly worn. Pages have a minimal to moderate amount of … Altro …
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Study Guide to Accompany the Restaurant: From Concept to Operation, 5e - edizione con copertina flessibile
2007, ISBN: 9780470140598
Softcover, Gebraucht, sehr guter Zustand, May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less., [PU: Wiley & Sons, Incorporated, John]
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2007, ISBN: 9780470140598
Softcover book. 148 pages. Published by John Wiley & Sons (2007) Media > Book, [PU: Wiley]
BetterWorldBooks.com used in stock. Costi di spedizione:zzgl. Versandkosten., Costi di spedizione aggiuntivi Details... |
2007, ISBN: 9780470140598
John Wiley & Sons, Paperback, Auflage: 5th Edition, 160 Seiten, Publiziert: 2007-10-16T00:00:01Z, Produktgruppe: Book, 0.37 kg, Food & Travel Writing, Food & Drink, Subjects, Books, Indus… Altro …
Walker, John R.:
Study Guide to Accompany the Restaurant: From Concept to Operation, 5e - edizione con copertina flessibile2007, ISBN: 9780470140598
Trade paperback, The item shows wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact (including the dust cover, if applicable). S… Altro …
Study Guide to accompany The Restaurant: From Concept to Operation, 5e - edizione con copertina flessibile
2007
ISBN: 9780470140598
Wiley, 2007-09-21. Paperback. Good. 5th edition. Book is in overall good condition!! Cover shows some edge wear and corners are lightly worn. Pages have a minimal to moderate amount of … Altro …
Study Guide to Accompany the Restaurant: From Concept to Operation, 5e - edizione con copertina flessibile
2007, ISBN: 9780470140598
Softcover, Gebraucht, sehr guter Zustand, May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less., [PU: Wiley & Sons, Incorporated, John]
2007, ISBN: 9780470140598
Softcover book. 148 pages. Published by John Wiley & Sons (2007) Media > Book, [PU: Wiley]
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Informazioni dettagliate del libro - Study Guide (The Restaurant: From Concept to Operation)
EAN (ISBN-13): 9780470140598
ISBN (ISBN-10): 0470140593
Copertina flessibile
Anno di pubblicazione: 2007
Editore: John Wiley & Sons
Libro nella banca dati dal 2007-12-20T11:45:08+01:00 (Zurich)
Pagina di dettaglio ultima modifica in 2022-01-13T22:52:16+01:00 (Zurich)
ISBN/EAN: 9780470140598
ISBN - Stili di scrittura alternativi:
0-470-14059-3, 978-0-470-14059-8
Stili di scrittura alternativi e concetti di ricerca simili:
Autore del libro : walker john, walker nor, lundberg, walker donald
Titolo del libro: restaurant guide, operation
Dati dell'editore
Autore: John R. Walker
Titolo: The Restaurant - From Concept to Operation. Study Guide
Editore: John Wiley & Sons
Anno di pubblicazione: 2007-10-16
Peso: 0,383 kg
Lingua: Inglese
39,90 € (DE)
Not available (reason unspecified)
BC; PB; Hardcover, Softcover / Wirtschaft/Einzelne Wirtschaftszweige, Branchen; Industrien und Branchenstudien; Gastronomie
Preface. Part 1 Restaurants, Owners, Locations and Concepts. Chapter 1 Introduction. Chapter 2 Restaurants and Their Owners. Chapter 3 Concept, Location, and Design. Part 2 Business Plans, Financing, Legal and Tax Matters. Chapter 4 Business and Marketing Plans. Chapter 5 Financing and Leasing. Chapter 6 Legal and Tax Matters. Part 3 Menu, Kitchens and Purchasing. Chapter 7 The Menu. Chapter 8 Planning and Equipping the Kitchen. Chapter 9 Food Purchasing. Part 4 Restaurant Operations and Management. Chapter 10 Food Production and Sanitation. Chapter 11 Service and Customer Relations. Chapter 12 Bar and Beverages. Chapter 13 Restaurant Technology. Chapter 14 Budgeting and Controlling Costs. Chapter 15 Organization, Recruiting, and Staffing. Chapter 16 Employee Training and Development. Answers to Study Guide Questions.Altri libri che potrebbero essere simili a questo:
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