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"item_title" : "Restaurant Design",
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Restaurant Design : Concept to Customer: How to design your foodservice operation
Overview
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
This item is Non-Returnable
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Details
- ISBN-13: 9781986977821
- ISBN-10: 198697782X
- Publisher: Createspace Independent Publishing Platform
- Publish Date: July 2018
- Dimensions: 10 x 7.99 x 0.89 inches
- Shipping Weight: 1.89 pounds
- Page Count: 436
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