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The Restaurant: From Concept to Operation [Hardcover]

John R. Walker , Donald E. Lundberg


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There is a newer edition of this item:
The Restaurant: from Concept to Operation The Restaurant: from Concept to Operation 1.0 out of 5 stars (1)
£164.99
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Book Description

21 Nov 2000 0471356069 978-0471356066 3rd Edition
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.

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"- "...presents a basic framework of a broad variety of issues which the budding restaurateur would need to address" International Journal of Hospitality Management"

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.


Inside This Book (Learn More)
First Sentence
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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Customer Reviews

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Amazon.com: 4.3 out of 5 stars  3 reviews
23 of 29 people found the following review helpful
4.0 out of 5 stars Enlightening 5 April 2000
By A Customer - Published on Amazon.com
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!
5.0 out of 5 stars fantastic 13 May 2013
By Christian Jiménez Lira - Published on Amazon.com
Format:Hardcover|Verified Purchase
great book, very good for chefs and profesional of gastronomy industry!, no doubt to buy it. Excelent for students and restaurantes
4.0 out of 5 stars Great Book 6 Nov 2011
By SShepard - Published on Amazon.com
Format:Hardcover|Verified Purchase
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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