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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.
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Previews available in: English
Subjects
Restaurant management, Business, Nonfiction, Travel, Entrepreneurship, Hotel & catering trades, Business & Economics, Business / Economics / Finance, Business/Economics, Industries - Hospitality, Travel & Tourism, Technology / Food Industry & Science, Restaurants, marketing, Food service managementShowing 5 featured editions. View all 5 editions?
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1
The Restaurant: From Concept to Operation
September 21, 2007, Wiley
in English
0471740578 9780471740575
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2 |
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3
The restaurant: from concept to operation
2007, John Wiley
in English
- 5th ed.
0471740578 9780471740575
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zzzz
Libraries near you:
WorldCat
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4
The restaurant: from concept to operation
2001, John Wiley
in English
- 3rd ed.
0471356069 9780471356066
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5
The Restaurant: From Concept to Operation
October 20, 2000, Wiley
Hardcover
in English
- 3 edition
0471356069 9780471356066
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Libraries near you:
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- Created June 23, 2010
- 6 revisions
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October 17, 2022 | Edited by ImportBot | import existing book |
May 20, 2020 | Edited by CoverBot | Added new cover |
April 6, 2014 | Edited by ImportBot | Added IA ID. |
August 4, 2013 | Edited by VacuumBot | Updated format 'E-book' to 'eBook' |
June 23, 2010 | Created by ImportBot | Imported from marc_overdrive MARC record |