The Restaurant: From Concept to Operation, Third Edition and NRAEF Workbook Package

by John R. Walker (United States International Univ.); Donald E. Lundberg (Emeritus, California State Polytechnic Univ., Pomona); National Restaurant Association Educational Foundation

• ISBN13: 9780471442462
• ISBN10: 0471442461
• Edition: 3rd
• Format: Hardcover
• Copyright: 2001-01-01
• Publisher: WILEY
• More Book Details
• Purchase Benefits

Summary

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. Book jacket.

Author Biography

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

Table of Contents

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