The Restaurant
(Sprache: Englisch)
The only book that takes the reader from the initial idea tothe grand opening, The Restaurant: From Concept to Operation features comprehensive, applications-based coverage of all aspects of opening and running a restaurant. From fast-food franchise to...
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The only book that takes the reader from the initial idea tothe grand opening, The Restaurant: From Concept to Operation features comprehensive, applications-based coverage of all aspects of opening and running a restaurant. From fast-food franchise to upscale dining rooms, this text shows aspiring restauranteurs how to conceive, open and run any type of restaurant.
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.
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.
Inhaltsverzeichnis zu „The Restaurant “
Preface.Part 1 Restaurants, Owners, Locations and Concepts.Chapter 1 Introduction.Chapter 2 Restaurants and Their Owners.Chapter 3 Concept, Location, and Design.Part 2 Business Plans, Financing, Legal and Tax Matters.Chapter 4 Business and Marketing Plans.Chapter 5 Financing and Leasing.Chapter 6 Legal and Tax Matters.Part 3 Menu, Kitchens and Purchasing.Chapter 7 The Menu.Chapter 8 Planning and Equipping the Kitchen.Chapter 9 Food Purchasing.Part 4 Restaurant Operations and Management.Chapter 10 Food Production and Sanitation.Chapter 11 Service and Customer Relations.Chapter 12 Bar and Beverages.Chapter 13 Restaurant Technology.Chapter 14 Budgeting and Controlling Costs.Chapter 15 Organization, Recruiting, and Staffing.Chapter 16 Employee Training and Development.Answers to Study Guide Questions.
Autoren-Porträt von John R. Walker
John R. Walker is the Ray Marshall Professor and Director of the Hotel, Restaurant, and Tourism Management Programs at Alliant International University in San Diego, California.
Bibliographische Angaben
- Autor: John R. Walker
- 2007, 5th ed., 162 Seiten, Kartoniert (TB), Englisch
- Verlag: Wiley & Sons
- ISBN-10: 0470140593
- ISBN-13: 9780470140598
Sprache:
Englisch
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