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Q&A | February 27, 2014

Rene Denfeld: IMG Powell’s Q&A: Rene Denfeld



Describe your latest book. The Enchanted is a story narrated by a man on death row. The novel was inspired by my work as a death penalty... Continue »
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    The Enchanted

    Rene Denfeld 9780062285508

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The Restaurant: From Concept to Operation

The Restaurant: From Concept to Operation Cover

 

Synopses & Reviews

Publisher Comments:

The comprehensive guide to restaurant success

It takes more than hard work and a dream to succeed in the restaurant business. The successful restaurateur must choose a suitable concept, find a market gap to fill, develop business and marketing plans, and secure financial backing. Next comes selecting the perfect location, obtaining the necessary permits, creating a menu that will tantalize the market, designing the interior, and hiring and training employees. Once the restaurant is open to the public comes the most difficult challenge of all–making sure that customers who visit once come back for more.

The Restaurant: From Concept to Operation, Third Edition, covers every aspect of conceiving, opening, and running all types of restaurants–from a fast-food franchise to an upscale dining room. This easy-to-read guide prepares readers to deal with a broad variety of start-up issues and puts them on the solid footing they’ll need to ensure the restaurant’s ongoing success. This comprehensive, hands-on primer provides:

  • New coverage of quick-service, midscale, and upscale restaurants
  • Coverage of restaurant service, home replacement meals, and the importance of catering and takeout
  • Comparisons of chain vs. independent and franchise vs. nonfranchise restaurants
  • Case studies that describe real-world problems–and real-world solutions
  • Industry comments and advice sidebars
  • Business and marketing plan outlines

This field-proven book gives students, chefs, and entrepreneurs the comprehensive and authoritative information they need to master every challenge and succeed in this highly competitive and rewarding industry.

Synopsis:

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.

Synopsis:

Recently, there has been an explosion of restaurant openings. The National Restaurant Association predicts that this will continue into this century. Information on starting and operating a restaurant will be of great use to career changers and chefs not formally educated in restaurant management.

About the Author

JOHN R. WALKER, DBA, FMP, is the Ray Marshall Professor and Director of the Hotel, Restaurant, and Tourism Management Programs at United States International University in San Diego, California.DONALD E. LUNDBERG, PhD, is former dean of the College of Business at United States International University and Professor Emeritus at California State Polytechnic University, Pomona, California.

Table of Contents

Kinds and Characteristics of Restaurant and their Owners.

Concept, Location, and Design.

Restaurant Marketing and Business Plans.

Financing and Leasing.

Legal and Tax Matters.

The Menu.

Bar and Beverages.

Food Purchasing.

Planning and Equipping the Kitchen.

Budgeting and Controlling Costs.

Organization, Recruiting, and Staffing.

Employee Training and Development.

Service and Customer Relations.

Food Protection and Sanitation.

Glossary.

Index.

Product Details

ISBN:
9780471356066
Subtitle:
From Concept to Operation
Author:
Walker, John R.
Author:
Lundberg, Donald E.
Publisher:
Wiley
Location:
New York
Subject:
Hospitality, Travel & Tourism
Subject:
Restaurant management
Subject:
Industries - Hospitality, Travel & Tourism
Subject:
Food Industry & Science
Subject:
Restaurant & Food Service Management
Copyright:
Edition Number:
3
Edition Description:
Includes bibliographical references and index.
Series Volume:
no. AU-ARI-92-8
Publication Date:
20001106
Binding:
Hardback
Language:
English
Illustrations:
Yes
Pages:
440
Dimensions:
254.5 x 202 x 27.7 mm 36 oz

Related Subjects

Business » General
Business » Management
Business » Writing
Cooking and Food » Professional and Quantity
Cooking and Food » Professional and Quantity » General

The Restaurant: From Concept to Operation
0 stars - 0 reviews
$ In Stock
Product details 440 pages John Wiley & Sons - English 9780471356066 Reviews:
"Synopsis" by , 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.
"Synopsis" by , Recently, there has been an explosion of restaurant openings. The National Restaurant Association predicts that this will continue into this century. Information on starting and operating a restaurant will be of great use to career changers and chefs not formally educated in restaurant management.
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