Restaurant owners will continue to turn to The Restaurant because it helps them gain the skills 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. New sections have also been included 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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Book Description
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Editorial Reviews
Review
"- "...presents a basic framework of a broad variety of issues which the budding restaurateur would need to address" International Journal of Hospitality Management"
--This text refers to an out of print or unavailable edition of this title.
From the Publisher
A comprehensive blueprint of what the restaurant business entails. Shows the logical progression from dream to reality, from concept to finding a ``market gap'' to operating an eating establishment. Also covers menu planning, employee training, equipping the kitchen, food protection, sanitation and more.
--This text refers to an out of print or unavailable edition of this title.
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Most Helpful Customer Reviews
22 of 27 people found the following review helpful:
4.0 out of 5 stars
Enlightening,
By A Customer
This review is from: The Restaurant: From Concept to Operation (Hardcover)
For someone who has been searching for a thorough guide book on the restaurant management like me, this book is a gem! It's packed with invaluable advice, practical tips and thorough guidelines on virtually all essential aspects of the restaurant business. It is well organized and written in such a clear, simple language. In short, an extraordinary guide in many ways!
1 of 1 people found the following review helpful:
5.0 out of 5 stars
This is the best guide to the rstaurant business you will find!,
This review is from: The Restaurant: From Concept to Operation (Hardcover)
This book is great for the industry professionals that are somewhat educated and able to understand restaurant business concepts. I had been searching for a guide book from someone that actually understands the pitfall and requirements associated with opening a restaurant. This book is a guiding light packed with practical advice and its step by step approach is a welcomed change form a person actually interested in the restaurant business. If you are thinking of being in the restaurant business this is a step by step guide to success. Don't sart a restaurant with out reading this book.
4.0 out of 5 stars
Great Book,
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This review is from: The Restaurant: From Concept to Operation (Hardcover)
I bought this book to go a long with an online course that I was taking. Had a wealth of information that really helped with the course.
I would recommend this book to anyone taking a Hospitality or Restaurant Management course.
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Inside This Book
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Key Phrases - Statistically Improbable Phrases (SIPs):
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table service, beginning restaurateur, pouring cost, seat turnover, equipping the kitchen, restaurant operators, equipment stars, competing restaurants, existing restaurant, restaurant development, restaurant concept, controllable expenses, par stock, average check, direct operating expenses, restaurant operations, standardized recipes, foodservice equipment Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, United States, Los Angeles, National Restaurant Association, Red Lobster, San Francisco, Las Vegas, Taco Bell, Napa Valley, Burger King, John Wiley, Olive Garden, Cantina Latina, Pizza Hut, Social Security, Hard Rock Café, San Diego, Niche Restaurant, Ray Kroc, Actual Sales, Sauvignon Blanc, Disabilities Act, Chart House, Danny Meyer, Hair Color Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
table service, beginning restaurateur, pouring cost, seat turnover, equipping the kitchen, restaurant operators, equipment stars, competing restaurants, existing restaurant, restaurant development, restaurant concept, controllable expenses, par stock, average check, direct operating expenses, restaurant operations, standardized recipes, foodservice equipment Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, United States, Los Angeles, National Restaurant Association, Red Lobster, San Francisco, Las Vegas, Taco Bell, Napa Valley, Burger King, John Wiley, Olive Garden, Cantina Latina, Pizza Hut, Social Security, Hard Rock Café, San Diego, Niche Restaurant, Ray Kroc, Actual Sales, Sauvignon Blanc, Disabilities Act, Chart House, Danny Meyer, Hair Color Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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