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From Concept to Operation



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

Table of Contents

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.

Author Biography

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.
Release date NZ
October 9th, 2007
Country of Publication
United States
5th Revised edition
John Wiley & Sons Inc
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