The Restaurant
From Concept to Operation
3rd Edition
Published on 6. November 2000
Book
Hardback
440 pages
978-0-471-35606-6 (ISBN)
Description
Recently, there has been an explosion of restaurant openings. The National Restaurant Association predicts that this will continue into this century. Information on starting and operating a restaurant will be of great use to career changers and chefs not formally educated in restaurant management.
Reviews / Votes
"- "...presents a basic framework of a broad variety of issues which the budding restaurateur would need to address" International Journal of Hospitality Management"More details
Edition
3rd Revised edition
Language
English
Place of publication
New York
United States
Publishing group
John Wiley and Sons Ltd
Target group
Adult education
Professional and scholarly
Edition type
Revised edition
Illustrations
Ill.
Dimensions
Height: 258 mm
Width: 205 mm
Weight
1049 gr
ISBN-13
978-0-471-35606-6 (9780471356066)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Donald E. Lundberg | J.R. Walker
The Restaurant: AND Restaurant Service Basics
From Concept to Operation
Book
10/2001
3rd Edition
Wiley
€69.38
Article is exhausted; no reprint
Previous edition
Book
09/1993
2nd Edition
Wiley
€53.26
Article exhausted; check for reprint
Persons
JOHN R. WALKER, DBA, FMP, is the Ray Marshall Professor and Director of the Hotel, Restaurant, and Tourism Management Programs at United States International University in San Diego, California.DONALD E. LUNDBERG, PhD, is former dean of the College of Business at United States International University and Professor Emeritus at California State Polytechnic University, Pomona, California.
Content
Kinds and Characteristics of Restaurant and their Owners. Concept, Location, and Design. Restaurant Marketing and Business Plans. Financing and Leasing. Legal and Tax Matters. The Menu. Bar and Beverages. Food Purchasing. Planning and Equipping the Kitchen. Budgeting and Controlling Costs. Organization, Recruiting, and Staffing. Employee Training and Development. Service and Customer Relations. Food Protection and Sanitation. Glossary. Index.