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The Restaurant: From Concept to Operation / Edition 6
     

The Restaurant: From Concept to Operation / Edition 6

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by John R. Walker
 

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ISBN-10: 0470626437

ISBN-13: 9780470626436

Pub. Date: 11/02/2010

Publisher: Wiley

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

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

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


Preface     vii
Acknowledgments     ix
Restaurants, owners, locations, and concepts     1
Introduction     3
Kinds and Characteristics of Restaurants and Their Owners     18
Concept, Location, and Design     53
Business plans, financing, and legal and tax matters     103
Restaurant Business and Marketing Plans     105
Financing and Leasing     136
Legal and Tax Matters     175
Menu, kitchens and purchasing     205
The Menu     207
Planning and Equipping the Kitchen     237
Food Purchasing     263
Restaurant operations and management     281
Food Production and Sanitation     283
Service and Guest Relations     314
Bar and Beverages     334
Technology in the Restaurant Industry     360
Restaurant Operations, Budgeting, and Control     383
Organization, Recruiting, and Staffing     409
Employee Training and Development     444
Glossary     467
Index     477

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