The Restaurant: From Concept to Operation, Study Guide, 5th Edition

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  • Edition: 5th
  • Format: Paperback
  • Copyright: 2007-09-01
  • Publisher: Wiley

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Supplemental Materials

What is included with this book?


The only book that takes the reader from the initial idea to the grand opening,The Restaurant: From Concept to Operation features comprehensive, applications-based coverage of all aspects of opening and running a restaurant. From fast-food franchise to upscale dining rooms, this text shows aspiring restauranteurs how to conceive, open and run any type of restaurant.

Author Biography

JOHN R. WALKER, DBA, CHA, FMP, 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

Restaurants, Owners, Locations and Concepts
Restaurants and Their Owners
Concept, Location, and Design
Business Plans, Financing, Legal and Tax Matters
Business and Marketing Plans
Financing and Leasing
Legal and Tax Matters
Menu, Kitchens and Purchasing
The Menu
Planning and Equipping the Kitchen
Food Purchasing
Restaurant Operations and Management
Food Production and Sanitation
Service and Customer Relations
Bar and Beverages
Restaurant Technology
Budgeting and Controlling Costs
Organization, Recruiting, and Staffing
Employee Training and Development
Answers to Study Guide Questions
Table of Contents provided by Publisher. All Rights Reserved.

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