Synopses & Reviews
Comprehensively covers opening and running a restaurantrevised 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.
Synopsis
The ultimate guide to restaurant successfully updated and revised
Yes, hard work and a dream are indispensable, but success in the restaurant business requires an arsenal of skills and a vast body of knowledge and access to information. The Restaurant: From Concept to Operation, Fourth Edition provides it all. This easy-to-read guide shows aspiring restaurateurs how to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. This book will equip aspiring restaurant owners to master a broad variety of start-up issues and gain the solid footing theyll need to ensure the restaurants ongoing success.
You will discover how to choose a suitable concept, find a market gap to fill, develop business and marketing plans, and secure financial backing. Also, youll learn how to select the perfect location, obtain the necessary permits, create a tantalizing menu, design the interior, and hire and train employees. Youll also acquire the all-important skill of turning first-time customers into regular patrons. Special features of this new edition include:
- Increased focus on the independent restaurant
- Greater emphasis on restaurant business plans, including new exercises
- Up-to-date restaurant profiles, including franchises and independents
- A new chapter on restaurant operations and control
- A new chapter on the latest restaurant technology
As part of the National Restaurant Associations Education Foundations® Pro Mgmt. Certificate Program, 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.
Synopsis
As part of the National Restaurant Association's Education Foundation's® Pro Mgmt. Certificate Program, 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.
Synopsis
The ultimate guide to restaurant success-fully updated and revised
Yes, hard work and a dream are indispensable, but success in the restaurant business requires an arsenal of skills and a vast body of knowledge and access to information. The Restaurant: From Concept to Operation, Fourth Edition provides it all. This easy-to-read guide shows aspiring restaurateurs how to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. This book will equip aspiring restaurant owners to master a broad variety of start-up issues and gain the solid footing they'll need to ensure the restaurant's ongoing success.
You will discover how to choose a suitable concept, find a market gap to fill, develop business and marketing plans, and secure financial backing. Also, you'll learn how to select the perfect location, obtain the necessary permits, create a tantalizing menu, design the interior, and hire and train employees. You'll also acquire the all-important skill of turning first-time customers into regular patrons.
Special features of this new edition include:
- Increased focus on the independent restaurant
- Greater emphasis on restaurant business plans, including new exercises
- Up-to-date restaurant profiles, including franchises and independents
- A new chapter on restaurant operations and control
- A new chapter on the latest restaurant technology
As part of the National Restaurant Association's Education Foundation's® Pro Mgmt. Certificate Program, 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.
DONALD E. LUNDBERG, PHD, (deceased) was dean of the College of Business at United States International University and Professor Emeritus at California State Polytechnic University, Pomona, California.
Table of Contents
Preface.
Acknowledgments.
Chapter 1. Introduction.
Chapter 2. Kinds and Characteristics of Restaurant and Their Owners.
Chapter 3. Concept, Location, and Design.
Chapter 4. Restaurant Business and Marketing Plans.
Chapter 5. Financing and Leasing.
Chapter 6. Legal and Tax Matters.
Chapter 7. The Menu.
Chapter 8. Bar and Beverages.
Chapter 9. Food Purchasing.
Chapter 10. Planning and Equipping the Kitchen.
Chapter 11. Restaurant Operations and Costs.
Chapter 12. Organization, Recruiting, and Staffing.
Chapter 13. Employee Training and Development.
Chapter 14. Service and Customer Relations.
Chapter 15. Restaurant Technology.
Glossary.
Index.