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  RESTAURANT CONCEPTS, MANAGEMENT, AND OPERATIONS 8/E
   
    저자 John R. Walker
    출판사 John Wiley & Sons
    출판년도 2019 / 444 pages
    ISBN 978-1-119-58981-5        판매가 55,000원
  
 
TITLE INFORMATION
Restaurant Concepts, Management, and Operations, 8th 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. A one-stop guide to the restaurant business, the Eighth Edition of Walker's, Restaurant Concepts, Management, and Operations continues the success of previous editions, providing, in an easy-to-read way, all of the skills and information 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. All of this information will help restaurant owners make the decisions necessary to build a thriving business.
Table of Contents
Preface vii

Acknowledgments xi

Part One Restaurants, Owners, Locations, and Concepts
Chapter 1 Introduction
Chapter 2 Restaurants and Their Owners
Chapter 3 Concept, Location, and Design

Part Two Restaurant Management
Chapter 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

Glossary

Index


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