Restaurant Design: Concept to Customer: How to design your foodservice operation – Paperback-Fast Shipping

Description

by
William R. Thibodeaux (Author)

This book contains the practical and important elements of restaurant, bakery, or general foodservice design for the creation of an initial business model, or operational strategy in general. Topics include: looking at cities, demographics, customers, competitors, marketing and positioning, the facility, menu and pricing, and analysis of the operation

Number of Pages: 436Dimensions: 0.89 x 10 x 7.99 INPublication Date: July 09, 2018