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9780470140598

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

by
  • ISBN13:

    9780470140598

  • ISBN10:

    0470140593

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

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

Preface
Restaurants, Owners, Locations and Concepts
Introduction
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.

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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