9780471413103

The Restaurant: From Concept to Operation, Student Workbook, 3rd Edition

by ;
  • ISBN13:

    9780471413103

  • ISBN10:

    0471413100

  • Edition: 3rd
  • Format: Paperback
  • Copyright: 2001-01-01
  • Publisher: Wiley

Note: Supplemental materials are not guaranteed with Rental or Used book purchases.

Purchase Benefits

  • Free Shipping Icon Free Shipping On Orders Over $35!
    Your order must be $35 or more to qualify for free economy shipping. Bulk sales, PO's, Marketplace items, eBooks and apparel do not qualify for this offer.
  • eCampus.com Logo Get Rewarded for Ordering Your Textbooks! Enroll Now
List Price: $31.95 Save up to $7.99
  • Buy Used
    $23.96

    USUALLY SHIPS IN 2-4 BUSINESS DAYS

Supplemental Materials

What is included with this book?

Summary

Recently, there has been an explosion of restaurant openings. The National Restaurant Association predicts that this will continue into this century. Information on starting and operating a restaurant will be of great use to career changers and chefs not formally educated in restaurant management.

Table of Contents

Introduction 1(4)
Introduction to Restaurant Operations
5(10)
Text Chapters 1 and 2
Planning a Successful Operation
15(6)
Text Chapters 3 and 4
Financing, Legal and Tax Matters and Menu Considerations
21(10)
Text Chapters 5-7
Bar and Beverages and Food Purchasing
31(6)
Text Chapters 8 and 9
Planning and Equipping the Kitchen and Budgeting and Controlling Costs
37(6)
Text Chapters 10 and 11
The Human Side of Business and Food Protection and Sanitation
43(10)
Text Chapters 12-15
Study Outline 53(20)
Practice Test 73(12)
Practice Test Answers 85

Rewards Program

Write a Review