9780471708674

The Restaurant: From Concept to Operation, Student Workbook, 4th Edition

by ;
  • ISBN13:

    9780471708674

  • ISBN10:

    0471708674

  • Edition: 4th
  • Format: Paperback
  • Copyright: 2004-10-01
  • Publisher: Wiley

Note: Supplemental materials are not guaranteed with Rental or Used book purchases.

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Supplemental Materials

What is included with this book?

Summary

The ultimate guide to restaurant success-fully updated and revised Yes, hard work and a dream are indispensable, but success in the restaurant business requires an arsenal of skills and a vast body of knowledge and access to information. The Restaurant: From Concept to Operation, Fourth Edition provides it all. This easy-to-read guide shows aspiring restaurateurs how to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. This book will equip aspiring restaurant owners to master a broad variety of start-up issues and gain the solid footing they'll need to ensure the restaurant's ongoing success. You will discover how to choose a suitable concept, find a market gap to fill, develop business and marketing plans, and secure financial backing. Also, you'll learn how to select the perfect location, obtain the necessary permits, create a tantalizing menu, design the interior, and hire and train employees. You'll also acquire the all-important skill of turning first-time customers into regular patrons. Special features of this new edition include: Increased focus on the independent restaurant Greater emphasis on restaurant business plans, including new exercises Up-to-date restaurant profiles, including franchises and independents A new chapter on restaurant operations and control A new chapter on the latest restaurant technology As part of the National Restaurant Association's Education Foundation'sreg; Pro Mgmt. Certificate Program, 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.

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

Introduction.
Chapter 1. Introduction.
Learning Objectives.
Study Outline.
Exercises.
Check-in.
Chapter 2. Kinds and Characteristics of Restaurants and Their Owners.
Learning Objectives.
Study Outline.
Exercises.
Check-in.
Chapter 3. Concept, Location, and Design.
Learning Objectives.
Study Outline.
Exercises.
Check-in.
Chapter 4. Restaurant Business and Marketing Plans.
Learning Objectives.
Study Outline.
Exercises.
Check-in.
Chapter 5. Financing and Leasing.
Learning Objectives.
Study Outline.
Exercises.
Check-in.
Chapter 6. Legal and Tax Matters.
Learning Objectives.
Study Outline.
Exercises.
Check-in.
Chapter 7. The Menu.
Learning Objectives.
Study Outline.
Exercises.
Check-in.
Chapter 8. Bar and Beverages.
Learning Objectives.
Study Outline.
Exercises.
Check-in.
Chapter 9. Food Purchasing.
Learning Objectives.
Study Outline.
Exercises.
Check-in.
Chapter 10. Planning and Equipping the Kitchen.
Learning Objectives.
Study Outline.
Exercises.
Check-in.
Chapter 11. Restaurant Operations and Control.
Learning Objectives.
Study Outline.
Exercises.
Check-in.
Chapter 12. Organization, Recruiting, and Staffing.
Learning Objectives.
Study Outline.
Exercises.
Check-in.
Chapter 13. Employee Training and Development.
Learning Objectives.
Study Outline.
Exercises.
Check-in.
Chapter 14. Service and Customer Relations.
Learning Objectives.
Study Outline.
Exercises.
Check-in.
Chapter 15. Restaurant Technology.
Learning Objectives.
Study Outline.
Exercises.
Check-in.
Practice Test.
Practice Test Answer Key.
Chapter Check-in Answer Key.

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