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The Restaurant: From Concept to Operation, Fifth Edition
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  • Wiley

More About This Title The Restaurant: From Concept to Operation, Fifth Edition

  • English

English

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.
  • English

English

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.

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