The restaurant : from concept to operation / by John R. Walker.
Material type: TextPublication details: Hoboken, N.J. : Wiley ; Chichester : John Wiley [distributor], 2010.Edition: 6th edDescription: 552 pISBN:- 9780470626436 (hbk.) :
- 9780470626436 (hardback : acid-free paper)
- 647.95068 WAL
- TX911.3.M27 W352 2010
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.
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.
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.