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The Restaurant By John R. Walker

The Restaurant

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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.

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The Restaurant Summary


The Restaurant: From Concept to Operation by John R. Walker

This book 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; and 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.

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About John R. Walker


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


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.

Additional information

CIN000202707
The Restaurant: From Concept to Operation by John R. Walker
John R. Walker
Used - Very Good
Hardback
John Wiley and Sons Ltd
2007-10-09
496
0471740578
9780471740575
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us.