000			01950cam a22003378i 4500
999			_c14195 _d14195
001			19632366
005			20190904094753.0
008			170512s2017 nju b 001 0 eng
010			_a 2017013984
020			_a978-1-119-58981-5 (pbk.)
020			_z9781119393665 (epub)
040			_aDLC _beng _erda _cDLC _dDLC
042			_apcc
050	0	0	_aTX911.3.M27 _bW352 2017
082	0	0	_aDC 647.95068 _22019 _bW151
100	1		_aWalker, John R., _d1944- _eauthor. _939335
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			_aSingapore : _bJohn Wiley & Sons, _c©2019.
263			_a1709
300			_axii, 431 pages : _billustrations ; _c28 cm
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. _939336
776	0	8	_iOnline version: _aWalker, John R., 1944- author. _tRestaurant concepts _bEighth Edition. _dHoboken : Wiley, [2017] _z9781119393627 _w(DLC) 2017023654
365			_b8,000.00 _cPhp
906			_a7 _brip _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2ddc _cDC