The Restaurant, Student Workbook: From Concept to Operation - Softcover

Walker, John R.; Lundberg, Donald E.

Softcover

ISBN 10: 0471708674 ISBN 13: 9780471708674

Publisher: Wiley, 2004

Synopsis

The ultimate guide to restaurant success-fully updated and revised

Yes, hard work and a dream are indispensable, but success in the restaurant business requires an arsenal of skills and a vast body of knowledge and access to information. The Restaurant: From Concept to Operation, Fourth Edition provides it all. This easy-to-read guide shows aspiring restaurateurs how to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. This book will equip aspiring restaurant owners to master a broad variety of start-up issues and gain the solid footing they'll need to ensure the restaurant's ongoing success.

You will discover how to choose a suitable concept, find a market gap to fill, develop business and marketing plans, and secure financial backing. Also, you'll learn how to select the perfect location, obtain the necessary permits, create a tantalizing menu, design the interior, and hire and train employees. You'll also acquire the all-important skill of turning first-time customers into regular patrons.

Special features of this new edition include:

• Increased focus on the independent restaurant
• Greater emphasis on restaurant business plans, including new exercises
• Up-to-date restaurant profiles, including franchises and independents
• A new chapter on restaurant operations and control
• A new chapter on the latest restaurant technology

As part of the National Restaurant Association's Education Foundation'sŪ Pro Mgmt. Certificate Program, 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.

About this title

From the Publisher

A comprehensive blueprint of what the restaurant business entails. Shows the logical progression from dream to reality, from concept to finding a ``market gap'' to operating an eating establishment. Also covers menu planning, employee training, equipping the kitchen, food protection, sanitation and more.

From the Back Cover

The comprehensive guide to restaurant success

It takes more than hard work and a dream to succeed in the restaurant business. The successful restaurateur must choose a suitable concept, find a market gap to fill, develop business and marketing plans, and secure financial backing. Next comes selecting the perfect location, obtaining the necessary permits, creating a menu that will tantalize the market, designing the interior, and hiring and training employees. Once the restaurant is open to the public comes the most difficult challenge of all–making sure that customers who visit once come back for more.

The Restaurant: From Concept to Operation, Third Edition, covers every aspect of conceiving, opening, and running all types of restaurants–from a fast-food franchise to an upscale dining room. This easy-to-read guide prepares readers to deal with a broad variety of start-up issues and puts them on the solid footing they’ll need to ensure the restaurant’s ongoing success. This comprehensive, hands-on primer provides:

• New coverage of quick-service, midscale, and upscale restaurants
• Coverage of restaurant service, home replacement meals, and the importance of catering and takeout
• Comparisons of chain vs. independent and franchise vs. nonfranchise restaurants
• Case studies that describe real-world problems–and real-world solutions
• Industry comments and advice sidebars
• Business and marketing plan outlines

This field-proven book gives students, chefs, and entrepreneurs the comprehensive and authoritative information they need to master every challenge and succeed in this highly competitive and rewarding industry.

About this edition

• Publisher: Wiley
• Publication date: 2004
• ISBN 10: 0471708674
• ISBN 13: 9780471708674
• Binding: Paperback
• Edition number: 4
• Number of pages: 96