Comprehensively covers opening and running a restaurantarevised 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 knowahow, the right planning, and access to quality information. A oneastop 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 fastafood 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 allaimportant skills as turning firstatime 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 backaofatheahouse and control contents; franchising; and leasing and insurance This fieldaproven 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.A 125-seat casual dining restaurant could use two or three stations in the dining area, one in the bar and printers in the kitchen, ... They offer the independent restaurateur the convenience of providing information for financials that obviates the need for cash registers and spreadsheets. ... When calculating the food and beverage cost percentage, a hand-held device called a PDA can enter the inventoryanbsp;...
|Title||:||Study Guide to Accompany The Restaurant: From Concept to Operation, 5e|
|Author||:||John R. Walker|
|Publisher||:||John Wiley & Sons - 2007-09-21|