Restaurant Concepts, Management, and Operations

By Deepak Juyal

This book serves as a comprehensive guide to the creation and management of restaurant businesses. It covers the development of restaurant concepts, business planning, marketing, and operational management. The book deals with menu design, kitchen operations, customer service, and financial management. Real-world examples and case studies provide insights into successful restaurant management practices. The goal is to prepare students and aspiring restaurateurs for the complexities of the restaurant industry.

• Format: Library Binding
• Language: English
• ISBN: 1779563353
• ISBN13: 9781779563354
• Release Date: January 2025
• Publisher: Toronto Academic Press
• Length: 414 Pages
• Weight: 2.07 lbs.
• Dimensions: 0.9" x 7.9" x 9.8"