The Restaurant
From Concept to Operation
4th Edition
Published on 1. October 2004
Book
Hardback
432 pages
978-0-471-45028-3 (ISBN)
Description
Used in the National Restaurant Association's Pro Mgmt. certificate program, this Fourth Edition covers all areas related to developing, starting, and running a restaurant. It addresses such topics as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept.
More details
Edition
4., Aufl.
Language
English
Place of publication
New York
United States
Publishing group
John Wiley and Sons Ltd
Target group
College/higher education
Professional and scholarly
Edition type
Revised edition
Illustrations
Illustrations
Dimensions
Height: 23.9 cm
Width: 19.6 cm
Weight
879 gr
ISBN-13
978-0-471-45028-3 (9780471450283)
Schweitzer Classification
Other editions
New editions
Book
09/2007
5th Edition
Wiley
€102.00
Article exhausted; check different version
Previous edition
John R. Walker | Donald E. Lundberg
The Restaurant
From Concept to Operation, Package (includes Text and NRAEF Workbook)
Book
10/2004
4th Edition
Wiley
€77.90
Article exhausted; check for reprint
Persons
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.
DONALD E. LUNDBERG, PHD, (deceased) was dean of the College of Business at United States International University and Professor Emeritus at California State Polytechnic University, Pomona, California.
DONALD E. LUNDBERG, PHD, (deceased) was dean of the College of Business at United States International University and Professor Emeritus at California State Polytechnic University, Pomona, California.
Content
Preface. Acknowledgments. Chapter 1. Introduction. Chapter 2. Kinds and Characteristics of Restaurant and Their Owners. Chapter 3. Concept, Location, and Design. Chapter 4. Restaurant Business and Marketing Plans. Chapter 5. Financing and Leasing. Chapter 6. Legal and Tax Matters. Chapter 7. The Menu. Chapter 8. Bar and Beverages. Chapter 9. Food Purchasing. Chapter 10. Planning and Equipping the Kitchen. Chapter 11. Restaurant Operations and Costs. Chapter 12. Organization, Recruiting, and Staffing. Chapter 13. Employee Training and Development. Chapter 14. Service and Customer Relations. Chapter 15. Restaurant Technology. Glossary. Index.