2008 5th Edition The Restaurant : From Concept to Operation by John R. Walker
USD 15.00 USD
The Restaurant: From Concept to Operation by John R. Walker is a comprehensive textbook on the hospitality and food industry, specifically focusing on the operations of restaurants. Published in 2008 by Wiley & Sons, this 5th edition covers various aspects of the industry, including concepts, management strategies, and practical operations. With 496 pages and a size of 9.5 x 7.8 x 1.2 inches, this hardcover book is designed for adult education and vocational training levels, providing valuable insights for those interested in the restaurant business.
Specifications
| Subject Area | Business & Economics |
| Item Length | 9.5 in |
| Publication Year | 2008 |
| Series | Culinary |
| Type | Textbook |
| Format | Hardcover |
| Language | English |
| Item Height | 1.2 in |
| Author | John R. Walker |
| Level | Advanced, Business |
| Item Weight | 36.5 Oz |
| Item Width | 7.8 in |
| Country Of Origin | United States |
| Number Of Pages | 496 Pages |
What stands out about this textbook is the clear separation of chapters by theme.
