Restaurant: from Concept to Operation

ISBN-10: 1118629620
ISBN-13: 9781118629628
Edition: 7th 2014
Authors: John R. Walker
List price: $181.99 Buy it from $72.23
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Description: Restaurant owners will continue to turn to The Restaurant because it helps them gain the skills needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with  More...

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Book details

List price: $181.99
Edition: 7th
Copyright year: 2014
Publisher: John Wiley & Sons, Limited
Publication date: 1/3/2014
Binding: Hardcover
Pages: 512
Size: 7.50" wide x 9.25" long x 1.25" tall
Weight: 2.508
Language: English

Restaurant owners will continue to turn to The Restaurant because it helps them gain the skills needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. New sections have also been included on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business.

Preface
Acknowledgments
Restaurants, Owners, Locations, and Concepts
Introduction
Early History of Eating Out
French Culinary History
Birth of Restaurants in America
Challenges of Restaurant Operation
Buy, Build, Franchise, or Manage?
Starting from Scratch
Restaurants as Roads to Riches
Global Issues
Case Study: Castelli's Restaurant at 255
Restaurants and Their Owners
Kinds and Characteristics of Restaurants
Sandwich Shops
Quick-Service Restaurants
Quick Casual Restaurants
Family Restaurants
Casual Restaurants
Fine-Dining Restaurants
Hotel Restaurants
Steakhouses
Seafood Restaurants
Ethnic Restaurants
Theme Restaurants
Coffee Shops
Chef-Owned Restaurants
Celebrity Chefs
Centralized Home Delivery Restaurants
Case Study: EVOS
Concept, Location, and Design
Restaurant Concepts
Defining the Concept and Market
Successful Restaurant Concepts
Restaurant Life Cycles
Concept Adaptation
Restaurant Symbology
Multiple-Concept Chains
Sequence of Restaurant Development: From Concept to Opening
Planning Services
Common Denominators of Restaurants
Mission Statement
Concept and Location
Criteria for Locating a Restaurant
Location Information Checklist
Case Study: Wurstkuche
Menus, Kitchens, and Purchasing
The Menu
Considerations in Planning a Menu
Capability/Consistency
Equipment Capacity and Layout
Availability of Ingredients
Price and Pricing Strategy
Nutritional Value
Flavor
Accuracy in Menus
Menu Items
Menu Types
Menu Engineering
Menu Design and Layout
Standardized Recipes
Menu Trends
Case Study: Salt "Gastropub"
Planning and Equipping the Kitchen
Back-of-the-House Green
Open Kitchen
Kitchen Floor Coverings
Kitchen Equipment
Equipment Stars
Maintaining Kitchen Equipment
Meeting with the Health Inspector
Case Study: Steuben's Food Service
Food Purchasing
Sustainable Purchasing
Food-Purchasing System
Types of Purchasing
Buying Meat
Buying Fresh Fruits and Vegetables
Case Study: Farm Burger
Restaurant Operations
Bar and Beverages
Alcoholic Beverage Licenses
Bar Layout and Design
Beverages
Bartenders
Basic Bar Inventory
Wines
Responsible Alcoholic Beverage Service
Third-Party Liability
Controls
Coffee and Tea
Case Study: Classic Restaurant Concepts
Operations, Budgeting, and Control
Restaurant Operations
Front of the House
Back of the House
Control
Liquor Control
Controllable Expenses
Labor Costs
Guest Check Control
Productivity Analysis and Cost Control
Case Study: Big Shanty Smokehouse
Food Production and Sanitation
Our Culinary Heritage
Native American Influence
African American Influence
Italian Influence
French Influence
Receiving
Storage
Food Production
Production Procedures
Staffing and Scheduling
Foodborne Illness
Hazard Analysis of Critical Control Points
Common Food Safety Mistakes
Approaches to Food Safety
Food Protection as a System
Case Study: PDQ
Restaurant Management
Restaurant Leadership and Management
Leading Employees
The Nature of Leadership
Employee Input, and What's in It for Me?
Policies and Procedures
Management Topics
Restaurant Management Issues
Case Study: Eat Here
Organization, Recruiting, and Staffing
Job Descriptions
Organizing People and Jobs
Staffing the Restaurant
Civil Rights Laws
Questions to Avoid on the Application Form and During the Interview
Careful Selection of Staff
Case Study: Short Street Cakes
Training and Service
Orientation
Part-Time Employees
Training and Development
Methods for Training Employees
Service
Tact: Always
Case Study: Ophelia's on the Bay
Technology in the Restaurant Industry
Technology in the Restaurant Industry
Table Management
PCIDSS
POS Systems
Mobile Phone Technology
Web-Based Enterprise Portals
Gift Card and Loyalty Programs
Guest Services and Websites
Restaurant Management Systems
Case Study: Carmel Caf� & Wine Bar
Business Plans, Financing, and Legal Matters Concept of Panificio Caf� and Restaurant
Restaurant Business and Marketing Plans
What Business Entity Is Best?
Buy-Sell Agreement with Partners
Legal Aspects of Doing Business
Business Plan
The Difference between Marketing and Sales
Marketing Planning and Strategy
Market Assessment, Demand, Potential, and Competition Analysis
Marketing Mix-The Four Ps
Case Study: Old Salty Dog
Financing and Leasing
Financing
Sufficient Capital
Preparing for the Loan Application
Uniform System of Accounts for Restaurants
Securing a Loan
Leasing
What Is a Restaurant Worth?
Case Study: Hopleaf
Glossary
Index

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