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The Restaurant: From Concept to Operation - Study Guide / Edition 5
     

The Restaurant: From Concept to Operation - Study Guide / Edition 5

by John R. Walker, Donald E. Lundberg
 

ISBN-10: 0470140593

ISBN-13: 9780470140598

Pub. Date: 09/21/2007

Publisher: Wiley

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

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.

Product Details

ISBN-13:
9780470140598
Publisher:
Wiley
Publication date:
09/21/2007
Edition description:
REV
Pages:
160
Product dimensions:
8.37(w) x 11.04(h) x 0.22(d)

Table of Contents

Preface.

Part 1 Restaurants, Owners, Locations and Concepts.

Chapter 1 Introduction.

Chapter 2 Restaurants and Their Owners.

Chapter 3 Concept, Location, and Design.

Part 2 Business Plans, Financing, Legal and Tax Matters.

Chapter 4 Business and Marketing Plans.

Chapter 5 Financing and Leasing.

Chapter 6 Legal and Tax Matters.

Part 3 Menu, Kitchens and Purchasing.

Chapter 7 The Menu.

Chapter 8 Planning and Equipping the Kitchen.

Chapter 9 Food Purchasing.

Part 4 Restaurant Operations and Management.

Chapter 10 Food Production and Sanitation.

Chapter 11 Service and Customer Relations.

Chapter 12 Bar and Beverages.

Chapter 13 Restaurant Technology.

Chapter 14 Budgeting and Controlling Costs.

Chapter 15 Organization, Recruiting, and Staffing.

Chapter 16 Employee Training and Development.

Answers to Study Guide Questions.

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