000			01803cam a22003138i 4500
001			833176
005			20230423160620.0
007			tz
008			200826 eng
020			_a9781119441403
049			_aPIMLIB
050	0	0	_aTX911.3.M27 _b.W179R
100	1		_aWalker, John R., _963423
245	1	0	_aRestaurant concepts, management, and operations / _cJohn R. Walker, DBA, CHA, FMP, McKibbon Professor of Hotel and Restaurant Management, and Fulbright Senior Specialist, University of South Florida Sarasota-Manatee.
250			_aEighth edition.
260			_aHoboken : _bWiley, _c2018. _93665
300			_axii, 431 pages : _billustrations ; _c28 cm.
449			_aNew Arrivals Aug 2020
500			_aRevised edition of the author's The restaurant, [2014]
504			_aIncludes bibliographical references and index.
505	0		_aPreface -- Acknowledgments -- Restaurants, owners, locations, and concepts -- Introduction -- Restaurants and their owners -- Concept, location, and design -- Restaurant management -- The menu -- Restaurant business and marketing plans -- Restaurant leadership and management -- Planning and equipping the kitchen -- Food purchasing -- Financing and leasing -- Restaurant operations -- Bar and beverages -- Operations, budgeting, and control -- Food production and sanitation -- Organization, recruiting, and staffing -- Training and service -- Glossary -- Index.
650		0	_aRestaurant management. _950160
690			_a0013 บริหารธุรกิจบัณฑิต สาขาการจัดการธุรกิจอาหาร FBM (ป.ตรี) _932
942			_cBK
942			_aหนังสือภาษาอังกฤษ
988			_c833176
998			_asiriporn
999			_c833176 _d833176