Restaurant concepts, management and operations

Restaurant concepts, management and operations

by Walker, John R.

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Title Statements

  • Full title :Restaurant concepts, management and operations / John R. Walker, DBA, CHA, FMP, McKibbon Professor of Hotel and Restaurant Management, and Fulbright Senior Specialist, University of South Florida Sarasota-Manatee.

Edition Statements

  • Publication Date:2017
  • Edition:Eighth Edition

Publication Statements

  • Publisher(s):Wiley
  • Place of Publication:Hoboken
  • Language:eng
  • Publication Date:2017

Notes

Revised edition of the author's The restaurant, [2014].

The Physical Object

  • Description:xii, 431 pages ; : 28 cm

Edition Identifiers

  • ISBN:9781119326106, 1119326109
  • oclc:on1057359489
  • LC Classification:TX911.3.M27
  • Dewey Decimal:647.95068

Table of Contents

Preface -- Acknowledgments -- Restaurants, owners, locations, and concepts -- Introduction -- Restaurants and their owners -- Concept, location, and design -- Restaurant management -- The menu -- Restaurant business and marketing plans -- Restaurant leadership and management -- Planning and equipping the kitchen -- Food purchasing -- Financing and leasing -- Restaurant operations -- Bar and beverages -- Operations, budgeting, and control -- Food production and sanitation -- Organization, recruiting, and staffing -- Training and service -- Glossary -- Index.

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Subjects

Restaurant management Restaurants -- Gestion

Writers

Walker, John R.

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