Title:
The restaurant : from concept to operation / John Walker.
Main Entry:
Walker, John R., 1944-
Publisher:
Wiley,
Publication Date:
2010, c2011.
Publication Place:
Hoboken, NJ :
ISBN:
9780470626436 (hardback : acid-free paper)
Subject:
Restaurant management.
Edition:
6th ed.
Contents:
Machine generated contents note: Chapter 1: Introduction -- Chapter 2: Kinds and Characteristics of Restaurants and Their Owners -- Chapter 3: Concept, Location, and Design -- Chapter 4: The Menu -- Chapter 5: Planning and Equipping the Kitchen -- Chapter 6: Food Purchasing -- Chapter 7: Bar and Beverages -- Chapter 8: Operations, Budgeting, and Control -- Chapter 9: Food Production and Sanitation -- Chapter 10: Restaurant Leadership and Management -- Chapter 11: Organization, Recruiting, and Staffing -- Chapter 12: Employee Training and Development -- Chapter 13: Service and Guest Relations -- Chapter 14: Technology in the Restaurant Industry -- Chapter 15: Restaurant Business and Marketing Plans -- Chapter 16: Financing and Leasing -- Chapter 17: Legal and Tax Matters.
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