The Restaurant: From Concept to Operation, 6th Editionby John R. Walker (United States International Univ.)
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Table of Contents
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