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The Restaurant: From Concept to Operation, 6th Edition
by John R. Walker (United States International Univ.)Edition:
6th
ISBN13:
9780470626436
ISBN10:
0470626437
Media:
Hardcover
Pub. Date:
11/1/2010
Publisher(s):
Wiley
List Price: $113.33
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Summary
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.
Table of Contents
Chapter 1. Introduction 1
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
