- Hardcover: 440 pages
- Publisher: John Wiley & Sons; 3 Har/Pap edition (23 Oct 2000)
- Language English
- ISBN-10: 0471442461
- ISBN-13: 978-0471442462
- Product Dimensions: 25.5 x 19.2 x 3.3 cm
- Amazon Bestsellers Rank: 5,457,804 in Books (See Top 100 in Books)
- See Complete Table of Contents
The Restaurant: From Concept to Operation
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Product Description
Product Description
The ultimate guide to restaurant success–fully updated and revised
Yes, hard work and a dream are indispensable, but success in the restaurant business requires an arsenal of skills and a vast body of knowledge and access to information. The Restaurant: From Concept to Operation, Fourth Edition provides it all. This easy–to–read guide shows aspiring restaurateurs how to conceive, open, and run any type of restaurant, from fast–food franchise to upscale dining room. This book will equip aspiring restaurant owners to master a broad variety of start–up issues and gain the solid footing they′ll need to ensure the restaurant′s ongoing success.
You will discover how to choose a suitable concept, find a market gap to fill, develop business and marketing plans, and secure financial backing. Also, you′ll learn how to select the perfect location, obtain the necessary permits, create a tantalizing menu, design the interior, and hire and train employees. You′ll also acquire the all–important skill of turning first–time customers into regular patrons.
Special features of this new edition include:
- Increased focus on the independent restaurant
- Greater emphasis on restaurant business plans, including new exercises
- Up–to–date restaurant profiles, including franchises and independents
- A new chapter on restaurant operations and control
- A new chapter on the latest restaurant technology
From the Back Cover
The comprehensive guide to restaurant success
It takes more than hard work and a dream to succeed in the restaurant business. The successful restaurateur must choose a suitable concept, find a market gap to fill, develop business and marketing plans, and secure financial backing. Next comes selecting the perfect location, obtaining the necessary permits, creating a menu that will tantalize the market, designing the interior, and hiring and training employees. Once the restaurant is open to the public comes the most difficult challenge of all–making sure that customers who visit once come back for more.
The Restaurant: From Concept to Operation, Third Edition, covers every aspect of conceiving, opening, and running all types of restaurants–from a fast–food franchise to an upscale dining room. This easy–to–read guide prepares readers to deal with a broad variety of start–up issues and puts them on the solid footing they’ll need to ensure the restaurant’s ongoing success. This comprehensive, hands–on primer provides:
- New coverage of quick–service, midscale, and upscale restaurants
- Coverage of restaurant service, home replacement meals, and the importance of catering and takeout
- Comparisons of chain vs. independent and franchise vs. nonfranchise restaurants
- Case studies that describe real–world problems–and real–world solutions
- Industry comments and advice sidebars
- Business and marketing plan outlines
This field–proven book gives students, chefs, and entrepreneurs the comprehensive and authoritative information they need to master every challenge and succeed in this highly competitive and rewarding industry. --This text refers to an out of print or unavailable edition of this title.
Inside This Book
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First Sentence
Restaurants play a significant role in our lifestyle, and dining out is a favorite social activity. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Restaurants play a significant role in our lifestyle, and dining out is a favorite social activity. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews on Amazon.com (beta)
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8 reviews
22 of 27 people found the following review helpful
Enlightening
5 April 2000
Format: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
This is the best guide to the rstaurant business you will find!
18 Jan 2010
Format: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.
Good
24 May 2012
Format:Hardcover|Amazon Verified Purchase
Cool read for $5. Lots of terrific info in this book. A good basis for beginning development of a business plan. However anyone who already owns a restuarant and takes it seriously; will find most this book as common knowledge.
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