Descripciones mejoradas de Syndetics:

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 rewarding industry.

Tabla de contenidos provista por Syndetics

• Preface(p. vii)
• Acknowledgments(p. ix)
• Part 1 Restaurants, owners, locations, and concepts(p. 1)
• Chapter 1 Introduction(p. 3)
• Chapter 2 Kinds and Characteristics of Restaurants and Their Owners(p. 18)
• Chapter 3 Concept, Location, and Design(p. 53)
• Part 2 Business plans, financing, and legal and tax matters(p. 103)
• Chapter 4 Restaurant Business and Marketing Plans(p. 105)
• Chapter 5 Financing and Leasing(p. 136)
• Chapter 6 Legal and Tax Matters(p. 175)
• Part 3 Menu, kitchens and purchasing(p. 205)
• Chapter 7 The Menu(p. 207)
• Chapter 8 Planning and Equipping the Kitchen(p. 237)
• Chapter 9 Food Purchasing(p. 263)
• Part 4 Restaurant operations and management(p. 281)
• Chapter 10 Food Production and Sanitation(p. 283)
• Chapter 11 Service and Guest Relations(p. 314)
• Chapter 12 Bar and Beverages(p. 334)
• Chapter 13 Technology in the Restaurant Industry(p. 360)
• Chapter 14 Restaurant Operations, Budgeting, and Control(p. 383)
• Chapter 15 Organization, Recruiting, and Staffing(p. 409)
• Chapter 16 Employee Training and Development(p. 444)
• Glossary(p. 467)
• Index(p. 477)

Notas de autor provistas por Syndetics

John R. Walker 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.