Preface | p. vii |
Acknowledgments | p. ix |
Restaurants, owners, locations, and concepts | p. 1 |
Introduction | p. 3 |
Kinds and Characteristics of Restaurants and Their Owners | p. 18 |
Concept, Location, and Design | p. 53 |
Business plans, financing, and legal and tax matters | p. 103 |
Restaurant Business and Marketing Plans | p. 105 |
Financing and Leasing | p. 136 |
Legal and Tax Matters | p. 175 |
Menu, kitchens and purchasing | p. 205 |
The Menu | p. 207 |
Planning and Equipping the Kitchen | p. 237 |
Food Purchasing | p. 263 |
Restaurant operations and management | p. 281 |
Food Production and Sanitation | p. 283 |
Service and Guest Relations | p. 314 |
Bar and Beverages | p. 334 |
Technology in the Restaurant Industry | p. 360 |
Restaurant Operations, Budgeting, and Control | p. 383 |
Organization, Recruiting, and Staffing | p. 409 |
Employee Training and Development | p. 444 |
Glossary | p. 467 |
Index | p. 477 |
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