Author: John R. Walker,Donald E. Lundberg,Raymond S. Schmidgall
Publisher: John Wiley & Sons Inc; 4th edition (December 1, 2004)
Category: Food Lodging & Transportation
Size Fb2: 1880 kb
Size ePub: 1984 kb
Size Djvu: 1210 kb
Other formats: mbr docx lit lrf
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
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. 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.
The Restaurant Basics Series provides restaurant owners and managers with expert advice and practical guidance on critical issues in restaurant operation and management.
The Restaurant: From Concept to Operation Hardcover. Had a wealth of information that really helped with the course. I would recommend this book to anyone taking a Hospitality or Restaurant Management course.
The Restaurant From Concept to Operation by Donald E Lundberg and John R Walker.
The restaurant by Educational Foundation (National Restaurant Association), John R. Walker, Donald E. .To be used in conjunction with The restaurant: from concept to operation by John Walker and Donald E. Lundberg, 3rd. e. -T.
To be used in conjunction with The restaurant: from concept to operation by John Walker and Donald E.
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.
Lundberg, Donald E; Walker, John . 1944 . 1944-. Concept development - Concept, location, & design - The menu - Budgeting and controlling costs - Financing & leasing - Legal & tax matters - Defining jobs & organizaing the restaurant - Staffing the restaurant - Employee training and development - Equipping the kitchen - Restaurant marketing - The marketing plan, sales, & promotions - Food. purchasing - Customer relations - Laws & regulations affecting restaurants - Food protection & sanitation. Books for People with Print Disabilities.
Written by John Walker.
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.