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The Restaurant: From Concept to Operation
Synopses & Reviews
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 allmaking 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 restaurantsfrom 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 theyll need to ensure the restaurants ongoing success. This comprehensive, hands-on primer provides:
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.
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.
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.
Bar and Beverages.
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.
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