000			02195nam a22003017a#4500
001			823990
007			tz
008			170207t2014 th ||||| |||| 00| 0 eng d
020			_a9781118629604
049			_aPIMLIB
050			_aTX911.3 _b.W179
100			_aWalker, John R _950135
245			_aThe restaurant: from concept to operation.
246			_aThe restaurant
250			_a7th Edition
260			_ahoboken, new jersey : _bJohn Wiley and , inc, _c2014. _950137
300			_a179 p
449			_aNew Arrivals-Jan.2017
520			_aThe 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			_aRestaurant _950123
650			_amarketing and promotion _950136
650			_arestaurant management _930822
690			_a0013 บริหารธุรกิจบัณฑิต สาขาการจัดการธุรกิจอาหาร FBM (ป.ตรี) _932
942			_cBK
988			_c823990
998			_abenjamad
999			_c823990 _d823990