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9780471413103

The Restaurant: From Concept to Operation, Student Workbook, 3rd Edition

by ;
  • ISBN13:

    9780471413103

  • ISBN10:

    0471413100

  • Edition: 3rd
  • Format: Paperback
  • Copyright: 2001-01-01
  • Publisher: Wiley
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List Price: $31.95

Summary

Recently, there has been an explosion of restaurant openings. The National Restaurant Association predicts that this will continue into this century. Information on starting and operating a restaurant will be of great use to career changers and chefs not formally educated in restaurant management.

Table of Contents

Introduction 1(4)
Introduction to Restaurant Operations
5(10)
Text Chapters 1 and 2
Planning a Successful Operation
15(6)
Text Chapters 3 and 4
Financing, Legal and Tax Matters and Menu Considerations
21(10)
Text Chapters 5-7
Bar and Beverages and Food Purchasing
31(6)
Text Chapters 8 and 9
Planning and Equipping the Kitchen and Budgeting and Controlling Costs
37(6)
Text Chapters 10 and 11
The Human Side of Business and Food Protection and Sanitation
43(10)
Text Chapters 12-15
Study Outline 53(20)
Practice Test 73(12)
Practice Test Answers 85

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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