The Restaurant: From Concept to Operation / Edition 6

The Restaurant: From Concept to Operation / Edition 6

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by John R. Walker
     
 

A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It takes know-how, the right planning, and access to quality information. A one-stop guide to the business, The… See more details below

Overview

A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It takes know-how, the right planning, and access to quality information. A one-stop guide to the business, The Restaurant: From Concept to Operation, Fifth Edition gives readers the knowledge they need to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. The book progresses logically, from choosing a good concept to finding a market, developing business and marketing plans, and securing financial backing. Topics covered include location selection, permits and legal issues, menu development, interior design, and employee hiring and training. Along the way, such all-important skills as turning first-time guests into regular patrons are also described. Special features of this Fifth Edition include: Increased focus on the independent restaurateur, with greater emphasis on restaurant business plans, A new chapter on food production and sanitation, Greater emphasis on restaurant business plans, including new exercises, New Profiles, which describe a recently opened restaurant, begin Parts 1, 2, 3, and 4, New coverage of restaurant concepts and use of technology in restaurants, Expanded sections on back-of-the-house and control contents; franchising; and leasing and insurance. This field-proven guide gives students, chefs, and entrepreneurs all of the skills and information they need to master every challenge and succeed in this highly competitive and rewarding industry.

About theAuthor:
John R. Walker, DBA, CHA, FMR, is the McKibbon Professor of Hotel and Restaurant Management at the School of Hotel and Restaurant Management at the University of South Florida, Sarasota-Manatee

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Product Details

ISBN-13:
9780470626436
Publisher:
Wiley
Publication date:
11/02/2010
Edition description:
Older Edition
Pages:
576
Product dimensions:
7.70(w) x 9.30(h) x 1.40(d)

Table of Contents

Ch. 1Introduction1
Ch. 2Kinds and characteristics of restaurants and their owners17
Ch. 3Concept, location, and design50
Ch. 4Restaurant business and marketing plans98
Ch. 5Financing and leasing124
Ch. 6Legal and tax matters161
Ch. 7The menu187
Ch. 8Bar and beverages216
Ch. 9Food purchasing241
Ch. 10Planning and equipping the kitchen261
Ch. 11Restaurant operations and control285
Ch. 12Organization, recruiting, and staffing309
Ch. 13Employee training and development342
Ch. 14Service and guest relations364
Ch. 15Restaurant technology382

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