|
The Restaurant: From Concept to Operation | 
 enlarge | Author: John R. Walker
Publisher: Wiley
Category: Book
Buy New: $54.99
New (22) Used (15) from $50.99
Avg. Customer Rating:  1 reviews
Sales Rank: 28809
Media: Hardcover
Edition: 5
Number Of Items: 1
Pages: 504
Shipping Weight (lbs): 2.3
Dimensions (in): 9.3 x 7.6 x 1.2
ISBN: 0471740578
Dewey Decimal Number: 647.95068
EAN: 9780471740575
ASIN: 0471740578
Publication Date: September 21, 2007
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
|
| Also Available In:
|
| Accessories:
|
| Similar Items:
|
| Editorial Reviews:
Product Description
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.
|
| Customer Reviews:
Enlightening April 5, 2000
19 out of 24 found this review helpful
For someone who has been searching for a thorough guide book on the restaurant management like me, this book is a gem! It's packed with invaluable advice, practical tips and thorough guidelines on virtually all essential aspects of the restaurant business. It is well organized and written in such a clear, simple language. In short, an extraordinary guide in many ways!
|
|
|
Franchise Books | |
