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The Restaurant: From Concept to Operation

The Restaurant: From Concept to Operation Cover


Synopses & Reviews

Publisher Comments:

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.

About the Author

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.

Table of Contents


Part 1 Restaurants, Owners, Locations and Concepts.

Chapter 1 Introduction.

Chapter 2 Restaurants and Their Owners.

Chapter 3 Concept, Location, and Design.

Part 2 Business Plans, Financing, Legal and Tax Matters.

Chapter 4 Business and Marketing Plans.

Chapter 5 Financing and Leasing.

Chapter 6 Legal and Tax Matters.

Part 3 Menu, Kitchens and Purchasing.

Chapter 7 The Menu.

Chapter 8 Planning and Equipping the Kitchen.

Chapter 9 Food Purchasing.

Part 4 Restaurant Operations and Management.

Chapter 10 Food Production and Sanitation.

Chapter 11 Service and Customer Relations.

Chapter 12 Bar and Beverages.

Chapter 13 Restaurant Technology.

Chapter 14 Budgeting and Controlling Costs.

Chapter 15 Organization, Recruiting, and Staffing.

Chapter 16 Employee Training and Development.

Answers to Study Guide Questions.

Product Details

From Concept to Operation
Walker, John R.
Food Science
Study Guides
Industries - Hospitality, Travel & Tourism
Food Industry & Science
Restaurant & Food Service Management
Hospitality, Travel & Tourism
Edition Description:
Study Guide
Publication Date:
September 2007
Grade Level:
10.80x8.55x.33 in. .85 lbs.

Related Subjects

Business » General
Business » Management
Health and Self-Help » Health and Medicine » General
Health and Self-Help » Health and Medicine » General Medicine
Health and Self-Help » Health and Medicine » Medical Specialties
Health and Self-Help » Self-Help » General
Reference » Science Reference » Technology

The Restaurant: From Concept to Operation
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$ In Stock
Product details 160 pages John Wiley & Sons - English 9780470140598 Reviews:
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