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Optischer Zustand
Beschreibung
Comprehensively covers opening and running a restaurant-revised and updated
A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It takes know-how, the right planning, and access to quality… information. A one-stop guide to the business, The Restaurant: From Concept to Operation, Fifth Edition gives readers the knowledge they need to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room.
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. Special features of this Fifth Edition include:
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Increased focus on the independent restaurateur, with greater emphasis on restaurant business plans
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A new chapter on food production and sanitation
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Greater emphasis on restaurant business plans, including new exercises
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New Profiles, which describe a recently opened restaurant, begin Parts 1, 2, 3, and 4
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New coverage of restaurant concepts and use of technology in restaurants
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Expanded sections on back-of-the-house and control contents; franchising; and leasing and insurance
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. Dieses Produkt haben wir gerade leider nicht auf Lager.
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Technische Daten
Erscheinungsdatum
16.10.2007
Sprache
Englisch
EAN
9780470140598
Herausgeber
John Wiley & Sons
Sonderedition
Nein
Autor
John R. Walker
Seitenanzahl
160
Auflage
5
Einbandart
Broschiert
Buch Untertitel
From Concept to Operation. Study Guide
Autorenporträt
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.
Schlagwörter
Gastronomie
Höhe
278 mm
Breite
21.5 cm
-.-
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