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.
"synopsis" may belong to another edition of this title.
Shipping:
US$ 2.64
Within U.S.A.
Shipping:
US$ 11.92
From United Kingdom to U.S.A.
Seller: GreatBookPrices, Columbia, MD, U.S.A.
Condition: As New. Unread book in perfect condition. Seller Inventory # 33564402
Quantity: 5 available
Seller: THE SAINT BOOKSTORE, Southport, United Kingdom
Paperback / softback. Condition: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days. Seller Inventory # C9781986977821
Quantity: Over 20 available
Seller: GreatBookPrices, Columbia, MD, U.S.A.
Condition: New. Seller Inventory # 33564402-n
Quantity: 5 available
Seller: GreatBookPricesUK, Castle Donington, DERBY, United Kingdom
Condition: New. Seller Inventory # 33564402-n
Quantity: 5 available
Seller: GreatBookPricesUK, Castle Donington, DERBY, United Kingdom
Condition: As New. Unread book in perfect condition. Seller Inventory # 33564402
Quantity: 5 available