The restaurant : from concept to operation.

ISBN:

9780471356066

Title:

Author:

Walker, John R., 1944-

Personal Author:

Walker, John R., 1944-

Edition:

3rd ed. / John R. Walker and Donald E. Lundberg.

Publication Information:

New York ; Chichester : John Wiley, c2001.

Physical Description:

xix, 418 p. : oll., ports. ; 26 cm.

General Note:

Previous ed.: / Donald E. Lundberg, John R. Walker. 1993.

Subject Term:

Restaurant management.

Added Author:

Lundberg, Donald E.

Lundberg, Donald E. Restaurant.

Format:

Books

Publication Date:

2001

Publication Information:

New York ; Chichester : John Wiley, c2001.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
647.95 WAL	Book	1	Standard shelving location	Searching... Unknown

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.

Author Notes

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.

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

Available:*

Bound With These Titles

On Order

Summary

Summary

Author Notes

Table of Contents