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The Restaurant: From Concept to Operation
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by John R. Walker
Sales Rank: 47320
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List Price: $75.00
$75.00
At Amazon
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Hardcover: 504 pages
Publisher: Wiley; 5 edition September 21, 2007
Language: English
ISBN-10: 0471740578
ISBN-13: 978-0471740575
Product Dimensions:
9.3 x 7.6 x 1.2 inches
Shipping Weight: 2.2 pounds
Book Description
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:
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Increased focus on the independent restaurateur, with greater emphasis on restaurant business plans
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A new chapter on food production and sanitation
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Greater emphasis on restaurant business plans, including new exercises
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New Profiles, which describe a recently opened restaurant, begin Parts 1, 2, 3, and 4
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New coverage of restaurant concepts and use of technology in restaurants
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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.
The publisher, John Wiley & Sons
A comprehensive blueprint of what the restaurant business entails. Shows the logical progression from dream to reality, from concept to finding a ``market gap'' to operating an eating establishment. Also covers menu planning, employee training, equipping the kitchen, food protection, sanitation and more.
--This text refers to an out of print or unavailable edition of this title.
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The Restaurant: From Concept to Operation
List Price: $75.00
Available from Amazon
Price: $75.00
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