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  <title>THE RESTAURANT FROM CONCEPT TO OPERATION</title>
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  <namePart>Donald E. Lundberg, Ph.D.</namePart>
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  <namePart>John R. Walker, D.B.A.</namePart>
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   <publisher>John Wiley &amp; Sons, Incorporated</publisher>
   <dateIssued>1993</dateIssued>
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 <note>A comprehensive blueprint of what the restaurant business entails. Shows the logical progression from dream to reality, from concept to finding a ``market gap'' to operating an eating establishment. Also covers menu planning, employee training, equipping the kitchen, food protection, sanitation and more.</note>
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