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  • Kuh, Patric, 1964- author.
     
     Subjects
     
  •  
  • Ta, Lien.
     
  •  
  • Here's Looking at You (Restaurant)
     
  •  
  • Restaurateurs -- California -- Los Angeles -- Biography.
     
  •  
  • Restaurants -- Vocational guidance -- California -- Los Angeles.
     
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  •  Kuh, Patric, 1964- author.
     
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  •  Becoming a restaurat...
     
     
     
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    Becoming a restaurateur / Patric Kuh.
    by Kuh, Patric, 1964- author.
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    New York : Simon & Schuster, 2019.
    Subjects
  • Ta, Lien.
  •  
  • Here's Looking at You (Restaurant)
  •  
  • Restaurateurs -- California -- Los Angeles -- Biography.
  •  
  • Restaurants -- Vocational guidance -- California -- Los Angeles.
  • ISBN: 
    9781982103309 (hardcover ; alkaline paper) :
    1982103302 (hardcover ; alkaline paper) :
    Series: 
    Masters at work.
    Description: 
    115 pages ; 19 cm
    Edition: 
    First Simon & Schuster hardcover edition.
    Contents: 
    Visionary -- Facilitator -- Operator -- Leader -- Entrepreneur -- Coda : visionary, redux.
    Requests: 
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    Summary: 
    Everyone knows that opening a restaurant is a risky business, a venture with an astounding rate of failure. Patrick Kuh's Becoming a Restaurateur takes readers behind the scenes of one of America's trendiest new restaurants, revealing how Lien Ta and chef Jonathan Whitener of LA's Here's Looking at You managed to beat the odds. With valuable information about what daily life for a professional is like, this is an entertaining, practical guide to what makes a master restaurateur, from writing the business plan to opening night and beyond. --Publisher
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    Copy/Holding information
    LocationCollectionCall No.Status 
    Hawaii State LibraryBusiness, Science & Technology647.95092 KuChecked InAdd Copy to MyList
    Kaimuki Public LibraryAdult Nonfiction647.95092 KuChecked InAdd Copy to MyList
    Kapolei Public LibraryAdult Nonfiction647.95092 KuChecked InAdd Copy to MyList
    Molokai Public LibraryAdult Nonfiction647.95092 KuChecked InAdd Copy to MyList


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