The Restaurant: From Concept to Operation / Edition 6

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Overview

Restaurant owners will continue to turn to The Restaurant because it helps them gain the skills needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. New sections have also been included on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business.

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Product Details

  • ISBN-13: 9780470626436
  • Publisher: Wiley
  • Publication date: 11/2/2010
  • Edition description: Older Edition
  • Edition number: 6
  • Pages: 576
  • Sales rank: 659,166
  • Product dimensions: 7.70 (w) x 9.30 (h) x 1.40 (d)

Table of Contents

Chapter 1. Introduction 1

Chapter 2. Kinds and characteristics of restaurants and their owners 17

Chapter 3. Concept, location, and design 50

Chapter 4. Restaurant business and marketing plans 98

Chapter 5. Financing and leasing 124

Chapter 6. Legal and tax matters 161

Chapter 7. The menu 187

Chapter 8. Bar and beverages 216

Chapter 9. Food purchasing 241

Chapter 10. Planning and equipping the kitchen 261

Chapter 11. Restaurant operations and control 285

Chapter 12. Organization, recruiting, and staffing 309

Chapter 13. Employee training and development 342

Chapter 14. Service and guest relations 364

Chapter 15. Restaurant technology 382

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