The Restaurant: From Concept to Operation
ISBN-13:
9781118629628
ISBN-10:
1118629620
Edition:
7
Author:
John R. Walker
Publication date:
2013
Publisher:
Wiley
Format:
Hardcover
512 pages
Category:
Hospitality, Travel & Tourism
,
Industries
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Book details
ISBN-13:
9781118629628
ISBN-10:
1118629620
Edition:
7
Author:
John R. Walker
Publication date:
2013
Publisher:
Wiley
Format:
Hardcover
512 pages
Category:
Hospitality, Travel & Tourism
,
Industries
Summary
The Restaurant: From Concept to Operation (ISBN-13: 9781118629628 and ISBN-10: 1118629620), written by authors
John R. Walker, was published by Wiley in 2013.
With an overall rating of 3.8 stars, it's a notable title among other
Hospitality, Travel & Tourism
(Industries) books. You can easily purchase or rent The Restaurant: From Concept to Operation (Hardcover) from BooksRun,
along with many other new and used
Hospitality, Travel & Tourism
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $0.41.
Description
The Restaurant: From Concept to Operation, 7th 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 Seventh Edition of Walker’s, The Restaurant 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. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. The Seventh Edition includes new sections on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business.
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