The Restaurant: From Concept to Operation, 6th Edition
by John R. Walker (United States International Univ.)Edition: 6th
Format: Hardcover
Pub. Date: 2010-11-01
Publisher(s): Wiley
Other versions by this Author
List Price: $163.46
Rent Textbook
Select for Price
New Textbook
We're Sorry
Sold Out
Used Textbook
We're Sorry
Sold Out
eTextbook
We're Sorry
Not Available
How Marketplace Works:
- This item is offered by an independent seller and not shipped from our warehouse
- Item details like edition and cover design may differ from our description; see seller's comments before ordering.
- Sellers much confirm and ship within two business days; otherwise, the order will be cancelled and refunded.
- Marketplace purchases cannot be returned to eCampus.com. Contact the seller directly for inquiries; if no response within two days, contact customer service.
- Additional shipping costs apply to Marketplace purchases. Review shipping costs at checkout.
Summary
Restaurant owners will continue to turn to The Restaurant because it helps them gain the skills needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. New sections have also been included on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business.
Table of Contents
Chapter 1. Introduction 1
Chapter 2. Kinds and characteristics of restaurants and their owners 17
Chapter 3. Concept, location, and design 50
Chapter 4. Restaurant business and marketing plans 98
Chapter 5. Financing and leasing 124
Chapter 6. Legal and tax matters 161
Chapter 7. The menu 187
Chapter 8. Bar and beverages 216
Chapter 9. Food purchasing 241
Chapter 10. Planning and equipping the kitchen 261
Chapter 11. Restaurant operations and control 285
Chapter 12. Organization, recruiting, and staffing 309
Chapter 13. Employee training and development 342
Chapter 14. Service and guest relations 364
Chapter 15. Restaurant technology 382
An electronic version of this book is available through VitalSource.
This book is viewable on PC, Mac, iPhone, iPad, iPod Touch, and most smartphones.
By purchasing, you will be able to view this book online, as well as download it, for the chosen number of days.
Digital License
You are licensing a digital product for a set duration. Durations are set forth in the product description, with "Lifetime" typically meaning five (5) years of online access and permanent download to a supported device. All licenses are non-transferable.
More details can be found here.
A downloadable version of this book is available through the eCampus Reader or compatible Adobe readers.
Applications are available on iOS, Android, PC, Mac, and Windows Mobile platforms.
Please view the compatibility matrix prior to purchase.