The Restaurant: From Concept to Operation, Third Edition and NRAEF Workbook Package

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  • ISBN13:


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  • Edition: 3rd
  • Format: Hardcover
  • Copyright: 2001-01-01
  • Publisher: WILEY

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Supplemental Materials

What is included with this book?


A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It takes know-how, the right planning, and access to quality information. A one-stop guide to the business, The Restaurant: From Concept to Operation, Fifth Edition gives readers the knowledge they need to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. The book progresses logically, from choosing a good concept to finding a market, developing business and marketing plans, and securing financial backing. Topics covered include location selection, permits and legal issues, menu development, interior design, and employee hiring and training. Along the way, such all-important skills as turning first-time guests into regular patrons are also described. Special features of this Fifth Edition include: Increased focus on the independent restaurateur, with greater emphasis on restaurant business plans, A new chapter on food production and sanitation, Greater emphasis on restaurant business plans, including new exercises, New Profiles, which describe a recently opened restaurant, begin Parts 1, 2, 3, and 4, New coverage of restaurant concepts and use of technology in restaurants, Expanded sections on back-of-the-house and control contents; franchising; and leasing and insurance. 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. Book jacket.

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

Prefacep. vii
Acknowledgmentsp. ix
Restaurants, owners, locations, and conceptsp. 1
Introductionp. 3
Kinds and Characteristics of Restaurants and Their Ownersp. 18
Concept, Location, and Designp. 53
Business plans, financing, and legal and tax mattersp. 103
Restaurant Business and Marketing Plansp. 105
Financing and Leasingp. 136
Legal and Tax Mattersp. 175
Menu, kitchens and purchasingp. 205
The Menup. 207
Planning and Equipping the Kitchenp. 237
Food Purchasingp. 263
Restaurant operations and managementp. 281
Food Production and Sanitationp. 283
Service and Guest Relationsp. 314
Bar and Beveragesp. 334
Technology in the Restaurant Industryp. 360
Restaurant Operations, Budgeting, and Controlp. 383
Organization, Recruiting, and Staffingp. 409
Employee Training and Developmentp. 444
Glossaryp. 467
Indexp. 477
Table of Contents provided by Ingram. All Rights Reserved.

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