Restaurant From Concept to Operation

Name: Restaurant From Concept to Operation
Price: 5.7 USD
Availability: InStock
ISBN: 9780471740575

ISBN-10: 0471740578

ISBN-13: 9780471740575

Edition: 5th 2008 (Revised)

Authors: John R. Walker

List price: $110.95

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Description:

This text covers all aspects of developing the concept of a new restaurant, start-up issues, and operation of a going concern. As well as being an essential text for hospitality students, it should also appeal to professionals launching a restaurant.

Book details

List price: $110.95
Edition: 5th
Copyright year: 2008
Publisher: John Wiley & Sons, Incorporated
Publication date: 9/21/2007
Binding: Hardcover
Pages: 496
Size: 7.75" wide x 9.50" long x 1.00" tall
Weight: 2.244
Language: English



Preface


Acknowledgments



Restaurants, owners, locations, and concepts



Introduction



Kinds and Characteristics of Restaurants and Their Owners



Concept, Location, and Design



Business plans, financing, and legal and tax matters



Restaurant 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 Guest Relations



Bar and Beverages



Technology in the Restaurant Industry



Restaurant Operations, Budgeting, and Control



Organization, Recruiting, and Staffing



Employee Training and Development


Glossary


Index