THE RESTAURANT
AN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT
BUSINESS
In the newly revised The Restaurant: From Concept to Operation, Ninth
Edition, accomplished hospitality and restaurant professional John R.
Walker delivers a comprehensive exploration of opening a restaurant,
from the initial idea to the grand opening. The book offers readers
robust, applications-based coverage of all aspects of developing,
opening, and running a restaurant.
Readers will discover up-to-date material on staffing, legal and
regulatory issues, cost control, financing, marketing and promotion,
equipment and design, menus, sanitation, and concepts. Every chapter has
been revised, updated and enhanced with several industry examples,
sidebars, charts, tables, photos, and menus.
The ninth edition of The Restaurant: From Concept to Operation
provides readers with all the information they need to make sound
decisions that will allow for the building of a thriving restaurant
business. The book also offers:
- A thorough introduction to the restaurant business, from the history
of eating out to the modern challenges of restaurant operation
- A comprehensive exploration of restaurants and their owners, including
quick-casual, sandwich, family, fine-dining, and other establishments
- Practical discussions of menus, kitchens, and purchasing, including
prices and pricing strategies, menu accuracy, health inspections, and
food purchasing systems
- In-depth examinations of restaurant operations, including bar and
beverage service, budgeting and control, and food production and
sanitation
An indispensable resource for undergraduate and graduate restaurant and
food management services and business administration students, The
Restaurant: From Concept to Operation, Ninth Edition is also perfect
for aspiring and practicing restaurant owners and restaurant investors
seeking a one-stop guide to the restaurant business.
