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THE RESTAURANT: FROM CONCEPT TO OPERATION By John R. Walker - Hardcover **Mint** - Picture 1 of 1

The Restaurant : From Concept to Operation by John R. Walker (2007, Hardcover, Revised edition)

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THE RESTAURANT: FROM CONCEPT TO OPERATION By John R. Walker - Hardcover **Mint Condition**.

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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 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.

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471740578
ISBN-13
9780471740575
eBay Product ID (ePID)
59950389

Product Key Features

Author
John R. Walker
Publication Name
Restaurant : from Concept to Operation
Format
Hardcover
Language
English
Features
Revised
Subject
Industries / Hospitality, Travel & Tourism, Industries / Food Industry
Publication Year
2007
Type
Textbook
Subject Area
Business & Economics
Number of Pages
496 Pages

Dimensions

Item Length
9.5 in
Item Height
1.2 in
Item Width
7.8 in
Item Weight
36.5 Oz

Additional Product Features

Edition Number
5
LCCN
2007-001279
Intended Audience
Scholarly & Professional
Lc Classification Number
Tx911.3.M27w352 2007
Edition Description
Revised Edition
Table of Content
Preface. Acknowledgments. Part One: Restaurants, Owners, Locations, and Concepts. Chapter 1. Introduction. Chapter 2. Kinds and Characteristics of Restaurants and Their Owners. Chapter 3. Concept, Location, and Design. Part Two: Business Plans, Financing, and Legal and Tax Matters. Chapter 4. Restaurant Business and Marketing Plans. Chapter 5. Financing and Leasing. Chapter 6. Legal and Tax Matters. Part Three: Menu, Kitchens and Purchasing. Chapter 7. The Menu. Chapter 8. Planning and Equipping the Kitchen. Chapter 9. Food Purchasing. Part Four: Restaurant Operations and Management. Chapter 10. Food Production and Sanitation. Chapter 11. Service and Guest Relations. Chapter 12. Bar and Beverages. Chapter 13. Technology in the Restaurant Industry. Chapter 14. Restaurant Operations, Budgeting, and Control. Chapter 15. Organization, Recruiting, and Staffing. Chapter 16. Employee Training and Development. Glossary. Index.
Copyright Date
2008
Dewey Decimal
647.95068
Dewey Edition
22
Illustrated
Yes

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item 1 The Restaurant: From Concept to Operation - Hardcover By Walker, John R. - GOOD
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item 2 The Restaurant : From Concept to Operation Hardcover John R. Walk
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The Restaurant : From Concept to Operation by John R. Walker (2007, Hardcover, Revised edition)

About this product

Product Information

Product Identifiers

Product Key Features

Dimensions

Additional Product Features

All listings for this product

item 1 The Restaurant: From Concept to Operation - Hardcover By Walker, John R. - GOOD

item 2 The Restaurant : From Concept to Operation Hardcover John R. Walk

item 3 The Restaurant: From Concept to Operation by Walker, John R.

item 4 The Restaurant: From Concept to Ope..., Walker, John R.

item 5 The Restaurant: From Concept to Operation by John R Walker: Used

item 6 The Restaurant : From Concept to Operation by John R. Walker Book

item 7 The Restaurant From Concept To Operation, Walker, John R., 9780471740575

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