Walker, John R.,  1944- <br/><br/>
The restaurant :  from concept to operation / 
by John R. Walker. 
 - 6th ed. 
 - Hoboken, N.J. :  Chichester :  Wiley ;  John Wiley [distributor],  2010. 
 - 552 p. 
<br/><br/> Previous ed.: 2008. 
<br/><br/>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. 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>9780470626436 (hbk.) :  £68.95 9780470626436 (hardback : acid-free paper) 
<br/><br/><label>LCCN: </label>2010025727 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Restaurant management.<br/>Travel and Tourism.<br/>Restaurant management.<br/>Cookery / food & drink etc<br/>Hotel & catering trades
<br/><br/><label>LC Class. No.: </label>TX911.3.M27  / W352 2010 
<br/><br/><label>Dewey Class. No.: </label>647.95068 WAL