The restaurant : from concept to operation / by John R. Walker.

By:

Walker, John R, 1944-

Material type: Text

TextPublication details: Hoboken, N.J. : Wiley ; Chichester : John Wiley [distributor], 2010.Edition: 6th edDescription: 552 pISBN:

9780470626436 (hbk.) :
9780470626436 (hardback : acid-free paper)

Subject(s):

DDC classification:

647.95068 WAL

LOC classification:

TX911.3.M27 W352 2010

Contents:

Machine generated contents note: Chapter 1: Introduction -- Chapter 2: Kinds and Characteristics of Restaurants and Their Owners -- Chapter 3: Concept, Location, and Design -- Chapter 4: The Menu -- Chapter 5: Planning and Equipping the Kitchen -- Chapter 6: Food Purchasing -- Chapter 7: Bar and Beverages -- Chapter 8: Operations, Budgeting, and Control -- Chapter 9: Food Production and Sanitation -- Chapter 10: Restaurant Leadership and Management -- Chapter 11: Organization, Recruiting, and Staffing -- Chapter 12: Employee Training and Development -- Chapter 13: Service and Guest Relations -- Chapter 14: Technology in the Restaurant Industry -- Chapter 15: Restaurant Business and Marketing Plans -- Chapter 16: Financing and Leasing -- Chapter 17: Legal and Tax Matters.

Summary: This text covers all aspects of developing the concept of a new restaurant, start-up issues, and operation of a going concern. As well as being an essential text for hospitality students, it should also appeal to professionals launching a restaurant.

Holdings ( 1 )
Title notes ( 3 )

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Long Loan	TUS: Midlands, Main Library Athlone General Lending	647.95068 WAL (Browse shelf(Opens below))	1	Available		216249

Previous ed.: 2008.

This text covers all aspects of developing the concept of a new restaurant, start-up issues, and operation of a going concern. As well as being an essential text for hospitality students, it should also appeal to professionals launching a restaurant.

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