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The Restaurant: From Concept to Operation [Hardcover]

John R. Walker , Donald E. Lundberg

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Table of Contents

Kinds and Characteristics of Restaurant and their Owners.

Concept, Location, and Design.

Restaurant Marketing and Business Plans.

Financing and Leasing.

Legal and Tax Matters.

The Menu.

Bar and Beverages.

Food Purchasing.

Planning and Equipping the Kitchen.

Budgeting and Controlling Costs.

Organization, Recruiting, and Staffing.

Employee Training and Development.

Service and Customer Relations.

Food Protection and Sanitation.



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