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The Restaurant: From Concept to Operation, 4th Edition |
| John R. Walker (United States International Univ.); Donald E. Lundberg (Emeritus, California State Polytechnic Univ., Pomona) |
| The ultimate guide to restaurant success-fully updated and revised Yes, hard work and a dream are indispensable, but success in the restaurant business requires an arsenal of skills and a vast body of knowledge and access to information. The Restaurant: From Concept to Operation, Fourth Edition provides it all. This easy-to-read guide shows aspiring restaurateurs how to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. This book will equip aspiring restaurant owners to master a broad variety of start-up issues and gain the solid footing they'll need to ensure the restaurant's ongoing success.
You will discover how to choose a suitable concept, find a market gap to fill, develop business and marketing plans, and secure financial backing. Also, you'll learn how to select the perfect location, obtain the necessary permits, create a tantalizing menu, design the interior, and hire and train employees. You'll also acquire the all-important skill of turning first-time customers into regular patrons. Special features of this new edition include: *Increased focus on the independent restaurant *Greater emphasis on restaurant business plans, including new exercises *Up-to-date restaurant profiles, including franchises and independents *A new chapter on restaurant operations and control *A new chapter on the latest restaurant technology As part of the National Restaurant Association's Education Foundation's® Pro Mgmt. Certificate Program, 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 rewar
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| Cloth Bound |
Pages, 7-1/2 x 9-1/4 in.
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0471450286
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John Wiley & Sons, Inc. | |
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