Restaurant
From Concept to Operation
2nd Edition
Published on 24. September 1993
Book
Hardback
384 pages
978-0-471-57883-3 (ISBN)
Description
This elementary text for hotel and restaurant courses covers all aspects of restaurant management. It includes menu development, financing and leasing, staffing the restaurant, equipment, legal and tax matters, and accident and fire prevention. The edition has been revised to include information on marketing and public relations for the independent restaurateur; personnel policies and practices; responsible beverage service; sanitation and safety; and computer applications.
More details
Edition
2nd Revised edition
Language
English
Place of publication
New York
United States
Publishing group
John Wiley and Sons Ltd
Target group
College/higher education
Adult education
Primary & secondary/elementary & high school
Edition type
Revised edition
Dimensions
Height: 241 mm
Width: 195 mm
Weight
879 gr
ISBN-13
978-0-471-57883-3 (9780471578833)
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
Restaurant: Remarkable Service Set
Book
04/2001
3rd Edition
Wiley
€64.42
Article is exhausted; no reprint
Book
11/2000
3rd Edition
Wiley
€58.22
Article exhausted; check for reprint
Persons
Content
Concept Development. Concept, Location, and Design. The Menu. Budgeting and Controlling Costs. Financing and Leasing. Legal and Tax Matters. Defining Jobs and Organizing the Restaurant. Staffing the Restaurant. Employee Training and Development. Equipping the Kitchen. Restaurant Marketing. The Marketing Plan, Sales, and Promotions. Food Purchasing. Customer Relations. Laws and Regulations Affecting Retaurants. Food Protection and Sanitation. Glossary. Index.