The Restaurant: From Concept to Operation

Author:   John R. Walker
Publisher:   John Wiley and Sons Ltd
Edition:   5th Revised edition
ISBN:  

9780471740575


Pages:   496
Publication Date:   01 September 2007
Format:   Hardback
Availability:   In Print   Availability explained
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.

Our Price $271.79 Quantity:  
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The Restaurant: From Concept to Operation


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Overview

This book comprehensively covers opening and running a restaurant-revised and updated. 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; and 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.

Full Product Details

Author:   John R. Walker
Publisher:   John Wiley and Sons Ltd
Imprint:   John Wiley & Sons Inc
Edition:   5th Revised edition
Dimensions:   Width: 19.70cm , Height: 3.10cm , Length: 24.10cm
Weight:   1.021kg
ISBN:  

9780471740575


ISBN 10:   0471740578
Pages:   496
Publication Date:   01 September 2007
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Out of Stock Indefinitely
Availability:   In Print   Availability explained
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.

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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.

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