02247nam a2200241Ia 450000100070000000500170000700800410002401000170006502000470008204000130012904200080014205000270015008200180017710000270019524500600022225000120028226000310029430000320032550000510035752007780040850507860118665000330197230656920160527185352.0100616s2011    njua     b    001 0 eng    a  2010025727  a9780470626436 (hardback : acid-free paper)  aDLCcDLC  apcc00aTX911.3.M27bW352 201100a647.950682221 aWalker, John R.2Local14aThe restaurantbfrom concept to operationcJohn Walker.  a6th ed.  aHoboken, NJbWileycc2011.  axviii, 557 p.bill.c25 cm.  aIncludes bibliographical references and index.  a"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."--zProvided by publisher.8 aMachine generated contents note: Chapter 1: Introduction -- Chapter 2: Kinds and Characteristics of Restaurants and Their Owners -- Chapter 3: Concept, Location, and Design -- Chapter 4: The Menu -- Chapter 5: Planning and Equipping the Kitchen -- Chapter 6: Food Purchasing -- Chapter 7: Bar and Beverages -- Chapter 8: Operations, Budgeting, and Control -- Chapter 9: Food Production and Sanitation -- Chapter 10: Restaurant Leadership and Management -- Chapter 11: Organization, Recruiting, and Staffing -- Chapter 12: Employee Training and Development -- Chapter 13: Service and Guest Relations -- Chapter 14: Technology in the Restaurant Industry -- Chapter 15: Restaurant Business and Marketing Plans -- Chapter 16: Financing and Leasing -- Chapter 17: Legal and Tax Matters. 0aRestaurant management2Local