The Restaurant: From Concept to Operation

商家名称	信用等级	购买信息	订购本书
		The Restaurant: From Concept to Operation
		The Restaurant: From Concept to Operation

基本信息·出版社：John Wiley & Sons
·页码：504 页
·出版日期：2007年09月
·ISBN：0471740578
·条形码：9780471740575
·装帧：精装
·正文语种：英语
·外文书名：餐厅: 从概念到运作

内容简介 在线阅读本书

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.
作者简介

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.

专业书评

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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