Study Guide to Accompany The Restaurant: From Concept to Operation, 5e

Study Guide to Accompany The Restaurant: From Concept to Operation, 5e
Author: John R. Walker
Publisher: John Wiley & Sons
Total Pages: 157
Release: 2007-09-21
Genre: Business & Economics
ISBN: 0470140593


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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.

The Restaurant, Study Guide

The Restaurant, Study Guide
Author: John R. Walker
Publisher: Wiley
Total Pages: 0
Release: 2011-01-11
Genre: Business & Economics
ISBN: 9780470930458


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Restaurant owners will continue to turn to The Restaurant because it helps them gain the skills needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. New sections have also been included on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business.

The Restaurant, Textbook and Student Study Guide

The Restaurant, Textbook and Student Study Guide
Author: John R. Walker
Publisher: John Wiley & Sons
Total Pages: 0
Release: 2010-08
Genre: Business & Economics
ISBN: 9780470940686


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Restaurant owners will continue to turn to "The Restaurant" because it helps them gain the skills needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. New sections have also been included on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business.

The Restaurant, Student Workbook

The Restaurant, Student Workbook
Author: John R. Walker
Publisher: Wiley
Total Pages: 100
Release: 2000-11-06
Genre: Business & Economics
ISBN: 9780471413103


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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.

Study Guide to accompany Food and Beverage Cost Control, 6e

Study Guide to accompany Food and Beverage Cost Control, 6e
Author: Lea R. Dopson
Publisher: John Wiley & Sons
Total Pages: 253
Release: 2015-08-03
Genre: Business & Economics
ISBN: 1119061571


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This is the Student Study Guide designed to accompany Food and Beverage Cost Control, Sixth Edition. The fully updated sixth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high.

The Restaurant

The Restaurant
Author:
Publisher:
Total Pages: 86
Release: 2005
Genre: Food service management
ISBN:


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The Restaurant

The Restaurant
Author:
Publisher:
Total Pages: 276
Release: 2017
Genre:
ISBN: 9781680957464


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The Restaurant

The Restaurant
Author: National Restaurant Association, Educational Foundation Staff
Publisher: Wiley
Total Pages: 0
Release: 2000-10
Genre: Restaurant management
ISBN: 9780471441991


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