The Restaurant: From Concept to Operation

The Restaurant: From Concept to Operation, Ninth Edition, is a comprehensive guide to opening a restaurant, covering staffing, legal and regulatory issues, cost control, financing, marketing and promotion, equipment and design, menus, sanitation, and concepts. It offers readers up-to-date material on these topics and includes industry examples, sidebars, charts, tables, photos, and menus. The book is an indispensable resource for undergraduate and graduate restaurant and food management services and business administration students, as well as aspiring and practicing restaurant owners and investors.

Format: Hardback
Length: 432 pages
Publication date: 03 March 2022
Publisher: John Wiley & Sons Inc

The Restaurant: From Concept to Operation, Ninth Edition, is a comprehensive guide to the restaurant business, written by accomplished hospitality and restaurant professional John R. Walker. This newly revised edition offers readers a thorough exploration of the process of opening a restaurant, from the initial idea to the grand opening. The book provides robust, applications-based coverage of all aspects of developing, opening, and running a restaurant, including staffing, legal and regulatory issues, cost control, financing, marketing and promotion, equipment and design, menus, sanitation, and concepts.

Every chapter in the book has been revised, updated, and enhanced with several industry examples, sidebars, charts, tables, photos, and menus. The ninth edition of The Restaurant: From Concept to Operation provides readers with all the information they need to make sound decisions that will allow for the building of a thriving restaurant business.

The book offers a thorough introduction to the restaurant business, from the history of eating out to the modern challenges of restaurant operation. It provides a comprehensive exploration of restaurants and their owners, including quick-casual, sandwich, family, fine-dining, and other establishments. Practical discussions of menus, kitchens, and purchasing include prices and pricing strategies, menu accuracy, health inspections, and food purchasing systems.

In-depth examinations of restaurant operations include bar and beverage service, budgeting and control, and food production and sanitation. The book is an indispensable resource for undergraduate and graduate restaurant and food management services and business administration students. It is also perfect for anyone interested in opening or running a restaurant.

In conclusion, The Restaurant: From Concept to Operation, Ninth Edition, is a must-read for anyone interested in the restaurant business. It provides comprehensive coverage of all aspects of the industry, with practical insights and industry examples to help readers succeed. Whether you are a student, a professional, or simply someone who loves food and hospitality, this book is an invaluable resource.

Weight: 1110g
Dimension: 236 x 283 x 24 (mm)
ISBN-13: 9781119762164
Edition number: 9th Edition