รายละเอียดในรูปแบบ MARC
| 000 -LEADER |
|---|
| fixed length control field |
02195nam a22003017a#4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
823990 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
|---|
| fixed length control field |
tz |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
170207t2014 th ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781118629604 |
| 049 ## - LOCAL HOLDINGS (OCLC) |
|---|
| Holding library |
PIMLIB |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX911.3 |
| Item number |
.W179 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Walker, John R |
| 9 (RLIN) |
50135 |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
The restaurant: from concept to operation. |
| 246 ## - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
The restaurant |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
7th Edition |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
hoboken, new jersey : |
| Name of publisher, distributor, etc. |
John Wiley and , inc, |
| Date of publication, distribution, etc. |
2014. |
| -- |
50137 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
179 p |
| 449 ## - |
|---|
| -- |
New Arrivals-Jan.2017 |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
The Restaurant: From Concept to Operation takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. A one-stop guide to the restaurant business, the Seventh Edition of Walker’s, The Restaurant continues the success of previous editions, providing, in an easy-to-read way, all of the skills and information needed to master every challenge and succeed 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. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. The Seventh Edition includes new sections on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Restaurant |
| 9 (RLIN) |
50123 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
marketing and promotion |
| 9 (RLIN) |
50136 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
restaurant management |
| 9 (RLIN) |
30822 |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
|---|
| Topical term or geographic name as entry element |
0013 บริหารธุรกิจบัณฑิต สาขาการจัดการธุรกิจอาหาร FBM (ป.ตรี) |
| 9 (RLIN) |
32 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
หนังสือ |
| 988 ## - |
|---|
| -- |
823990 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
benjamad |
