Seems like good reference material. If you can internalize and implement every point made in this book, you’d probably be off to a good start. Some of the advice may only apply to certain kinds of restaurants (the book seems to focus on slightly “higher end” restaurants), but most of the fundamentals presented would apply to many restaurants.
Probably not the best book to just read/through, and it’d be better consumed as needed, but overall good quality and worth the time.