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其他書名
From Concept to Operation
出版Wiley, 2001
主題Business & Economics / Industries / GeneralBusiness & Economics / Industries / Hospitality, Travel & Tourism
ISBN04713560699780471356066
URLhttp://books.google.com.hk/books?id=X9BXAAAAYAAJ&hl=&source=gbs_api
註釋A comprehensive blueprint of what the restaurant business entails. Shows the logical progression from dream to reality, from concept to finding a ``market gap'' to operating an eating establishment. Also covers menu planning, employee training, equipping the kitchen, food protection, sanitation and more.