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The Restaurant: from Concept to Operation, 3rd Edition

by John R. Walker (United States International Univ., San Diego, California); Donald E. Lundberg (Emeritus, California State Polytechnic Univ. Pomona)

  • ISBN: 9780471356066
  • ISBN10: 0471356069

The Restaurant: from Concept to Operation, 3rd Edition

by John R. Walker (United States International Univ., San Diego, California); Donald E. Lundberg (Emeritus, California State Polytechnic Univ. Pomona)

  • List Price: $75.00
  • Binding: Hardcover
  • Edition: 0003
  • Publisher: John Wiley & Sons
  • Publish date: 10/01/2000
  • ISBN: 9780471356066
  • ISBN10: 0471356069
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Description: Kinds and Characteristics of Restaurant and their Owners. Concept, Location, and Design. Restaurant Marketing and Business Plans. Financing and Leasing. Legal and Tax Matters. The Menu. Bar and Beverages. Food Purchasing. Planning and Equipping the Kitchen. Budgeting and Controlling Costs. Organization, Recruiting, and Staffing. Employee Training and Development. Service and Customer Relations. Food Protection and Sanitation. Glossary. Index.
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