Restaurant Design: Concept to Customer (Thibodeaux)

by William R. Thibodeaux

Read at LibreTextsPDF

This book moves the reader through eleven chapters, which provide a logical path from developing the concept to success operation of a new restaurant.

Description from LibreTexts.

Publisher
Chef John Folse Culinary Institute at Nicholls State University
Subjects
Workforce, Food Production Service and Culinary Arts
Licence
CC BY-NC-SA 4.0, as LibreTexts states it. Non-commercial use only.
Who can read
Tweens profiles and older, judged from its title and subjects