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The Restaurant : From Concept to Operation (3rd ed)

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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.

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Product Details
John Wiley & Sons Inc
0471356069 / 9780471356066
Hardback
21/11/2000
United States
English
456p.
further/higher education /general /research & professional /technical & vocational Learn More
Previous ed.: 1993.