A practical guide to the financial, organizational and legal aspects of running a restaurant, for those who have no prior knowledge of the trade. The text contains realistic advice on finance, buying and storing food, choosing suppliers and training and managing staff.
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us.