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Study Guide to accompany The Restaurant: From Concept to Operation, 5e - Softcover

 
9780470140598: Study Guide to accompany The Restaurant: From Concept to Operation, 5e
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Comprehensively covers opening and running a restaurant-revised and updated

A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It takes know-how, the right planning, and access to quality information. A one-stop guide to the business, The Restaurant: From Concept to Operation, Fifth Edition gives readers the knowledge they need to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room.

The book progresses logically, from choosing a good concept to finding a market, developing business and marketing plans, and securing financial backing. Topics covered include location selection, permits and legal issues, menu development, interior design, and employee hiring and training. Along the way, such all-important skills as turning first-time guests into regular patrons are also described. Special features of this Fifth Edition include:

  • Increased focus on the independent restaurateur, with greater emphasis on restaurant business plans
  • A new chapter on food production and sanitation
  • Greater emphasis on restaurant business plans, including new exercises
  • New Profiles, which describe a recently opened restaurant, begin Parts 1, 2, 3, and 4
  • New coverage of restaurant concepts and use of technology in restaurants
  • Expanded sections on back-of-the-house and control contents; franchising; and leasing and insurance

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.

"synopsis" may belong to another edition of this title.

About the Author:
JOHN R. WALKER, DBA, CHA, FMP, is the McKibbon Professor of Hotel and Restaurant Management at the School of Hotel and Restaurant Management at the University of South Florida, Sarasota-Manatee.

"About this title" may belong to another edition of this title.

  • PublisherWiley
  • Publication date2007
  • ISBN 10 0470140593
  • ISBN 13 9780470140598
  • BindingPaperback
  • Edition number5
  • Number of pages160
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Walker, John R.; Lundberg, Donald E.
Published by Wiley (2007)
ISBN 10: 0470140593 ISBN 13: 9780470140598
Used Softcover Quantity: 1
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Book Description Condition: Good. SHIPS FROM USA. Used books have different signs of use and do not include supplemental materials such as CDs, Dvds, Access Codes, charts or any other extra material. All used books might have various degrees of writing, highliting and wear and tear and possibly be an ex-library with the usual stickers and stamps. Dust Jackets are not guaranteed and when still present, they will have various degrees of tear and damage. All images are Stock Photos, not of the actual item. book. Seller Inventory # 7-0470140593-G

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