Authors: John R. Walker
ISBN-13: 9780471740575, ISBN-10: 0471740578
Format: Hardcover
Publisher: Wiley, John & Sons, Incorporated
Date Published: September 2007
Edition: 5th Edition
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.
Comprehensively covers opening and running a restaurantrevised 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:
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.
Ch. 1 | Introduction | 1 |
Ch. 2 | Kinds and characteristics of restaurants and their owners | 17 |
Ch. 3 | Concept, location, and design | 50 |
Ch. 4 | Restaurant business and marketing plans | 98 |
Ch. 5 | Financing and leasing | 124 |
Ch. 6 | Legal and tax matters | 161 |
Ch. 7 | The menu | 187 |
Ch. 8 | Bar and beverages | 216 |
Ch. 9 | Food purchasing | 241 |
Ch. 10 | Planning and equipping the kitchen | 261 |
Ch. 11 | Restaurant operations and control | 285 |
Ch. 12 | Organization, recruiting, and staffing | 309 |
Ch. 13 | Employee training and development | 342 |
Ch. 14 | Service and guest relations | 364 |
Ch. 15 | Restaurant technology | 382 |