New York Restaurant Survey 2002 PDF Download
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Author: Zagat Survey (Firm)
Publisher:
ISBN: 9781570063220
Category : Travel
Languages : en
Pages : 288
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Book Description
Author: Zagat Survey (Firm)
Publisher:
ISBN: 9781570063220
Category : Travel
Languages : en
Pages : 288
Get Book Here
Book Description
Author: Sholto Douglas-Home
Publisher:
ISBN: 9781570063138
Category : Travel
Languages : en
Pages : 294
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Book Description
Author: Zagat Survey
Publisher:
ISBN: 9781570063244
Category : Travel
Languages : en
Pages : 260
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Book Description
Author: Zagat Survey
Publisher:
ISBN: 9781570063060
Category : Travel
Languages : en
Pages : 194
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Book Description
Author: Zagat Survey
Publisher:
ISBN: 9781570062964
Category : Travel
Languages : en
Pages : 166
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Book Description
Author: Zagat Survey
Publisher:
ISBN: 9781570063053
Category : Travel
Languages : en
Pages : 228
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Book Description
Author: Amitav Chakravarti
Publisher: Springer
ISBN: 1137466693
Category : Business & Economics
Languages : en
Pages : 238
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Book Description
Full of practical diagrams and maps, as well as international case studies, this book offers a unique and extensively-tested 'GO-STOP Signal Framework', which allows managers to better understand why consumers are not buying their products and what can be done to put this right.
Author: DK
Publisher: Penguin
ISBN: 0756665604
Category : Cooking
Languages : en
Pages : 650
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Book Description
With tips, techniques and advice from the top chefs of the world - it's the essential companion you'll always want to hand in your kitchen Master every technique and develop your culinary skills with classic, contemporary and innovative recipes from around the world. Eighteen top chefs, including Marcus Wareing, Charlie Trotter and Ken Hom, present the basic preparations and the best methods with clearly explained, step-by-step advice. Features over 600 delicious recipes Illustrated with sumptuous photography. Contains professional skills, adapted for the home. From homely English food to international cuisine, let these top chefs from across the globe bring their expertise into your home. Share their passion for food, broaden your repertoire - and cook for success every time with this one-stop guide. It's the essential ingredient for every kitchen.
Author: John R. Walker
Publisher: John Wiley & Sons
ISBN: 1119762162
Category : Technology & Engineering
Languages : en
Pages : 434
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Book Description
THE RESTAURANT AN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT BUSINESS In the newly revised The Restaurant: From Concept to Operation, Ninth Edition, accomplished hospitality and restaurant professional John R. Walker delivers a comprehensive exploration of opening a restaurant, from the initial idea to the grand opening. The book offers readers robust, applications-based coverage of all aspects of developing, opening, and running a restaurant. Readers will discover up-to-date material on staffing, legal and regulatory issues, cost control, financing, marketing and promotion, equipment and design, menus, sanitation, and concepts. Every chapter has been revised, updated and enhanced with several industry examples, sidebars, charts, tables, photos, and menus. The ninth edition of The Restaurant: From Concept to Operation provides readers with all the information they need to make sound decisions that will allow for the building of a thriving restaurant business. The book also offers: A thorough introduction to the restaurant business, from the history of eating out to the modern challenges of restaurant operation A comprehensive exploration of restaurants and their owners, including quick-casual, sandwich, family, fine-dining, and other establishments Practical discussions of menus, kitchens, and purchasing, including prices and pricing strategies, menu accuracy, health inspections, and food purchasing systems In-depth examinations of restaurant operations, including bar and beverage service, budgeting and control, and food production and sanitation An indispensable resource for undergraduate and graduate restaurant and food management services and business administration students, The Restaurant: From Concept to Operation, Ninth Edition is also perfect for aspiring and practicing restaurant owners and restaurant investors seeking a one-stop guide to the restaurant business.
Author: Zagat Survey
Publisher:
ISBN: 9781570063978
Category : Travel
Languages : en
Pages : 292
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Book Description
