The Restaurant: From Concept To Operation, Study Guide, 5th Edition Available Now

DUBLIN, Ireland--()--Research and Markets (http://www.researchandmarkets.com/reports/c75613) has announced the addition of The Restaurant: From Concept to Operation, Study Guide, 5th Edition to their offering.

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:

-Increased focus on the independent restaurateur, with greater emphasis on restaurant business plans

-A new chapter on food production and sanitation

-Greater emphasis on restaurant business plans, including new exercises

-New Profiles, which describe a recently opened restaurant, begin Parts 1, 2, 3, and 4

-New coverage of restaurant concepts and use of technology in restaurants

-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.

Author Info:

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.

Topics Covered:

Restaurants, Owners, Locations and Concepts

Restaurants and Their Owners

Concept, Location, and Design

Business and Marketing Plans

Financing and Leasing

Legal and Tax Matters

The Menu

Planning and Equipping the Kitchen.

Food Purchasing

Food Production and Sanitation

Service and Customer Relations

Bar and Beverages

Restaurant Technology

Budgeting and Controlling Costs

Organization, Recruiting, and Staffing

Employee Training and Development

For more information, visit http://www.researchandmarkets.com/reports/c75613

Contacts

Research and Markets
Laura Wood
Senior Manager
Fax: +353 1 4100 980
press@researchandmarkets.com

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Contacts

Research and Markets
Laura Wood
Senior Manager
Fax: +353 1 4100 980
press@researchandmarkets.com