Part One Restaurants, Owners, Locations, and Concepts 1 Chapter 1 Introduction ; Chapter 2 Restaurants and Their Owners; Chapter 3 Concept, Location, and Design Part Two: 4 The Menu; Chapter 5 Restaurant Business and Marketing Plans; Chapter 6 Restaurant Leadership and Management; Chapter 7 Planning and Equipping the Kitchen; Chapter 8 Food Purchasing; Chapter 9 Financing and Leasing; Part Three Restaurant Operations Chapter 10 Bar and Beverages ;Chapter 11 Budgeting and Control; Chapter 12 Food Production and Sanitation; Chapter 13 Organization, Recruiting, and Staffing; Chapter 14 Training and Service
Summary:
"The Restaurant: From Concept to Operation, 9th Edition takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. All of this information will help restaurant owners make the decisions necessary to build a thriving business"-- Provided by publisher.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.