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The Restaurant: From Concept to Operation, 6th Edition

November 2010, ©2011
The Restaurant: From Concept to Operation, 6th Edition (EHEP001796) cover image
Turning your restaurant dreams into real success is an exciting challenge that requires a wide array of skills and a vast body of knowledge. The new Sixth Edition of The Restaurant: From Concept to Operation covers everything aspiring restaurateurs need to know to conceive, open, and run any type of restaurant. From concept to menus to staffing to legal and tax matters, this one-stop guide is packed with indispensable information to guide you to success in this highly competitive and rewarding industry.

This Sixth Edition has been revised, updated, and enhanced with numerous industry examples, advice containing sidebars, charts, tables, photographs, and menus, and includes the latest discussion of trends and issues within restaurant management, including the greening of the industry, sustainability, leadership, and social media as a marketing and sales opportunity.

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Chapter 1. Introduction 1

Chapter 2. Kinds and characteristics of restaurants and their owners 17

Chapter 3. Concept, location, and design 50

Chapter 4. Restaurant business and marketing plans 98

Chapter 5. Financing and leasing 124

Chapter 6. Legal and tax matters 161

Chapter 7. The menu 187

Chapter 8. Bar and beverages 216

Chapter 9. Food purchasing 241

Chapter 10. Planning and equipping the kitchen 261

Chapter 11. Restaurant operations and control 285

Chapter 12. Organization, recruiting, and staffing 309

Chapter 13. Employee training and development 342

Chapter 14. Service and guest relations 364

Chapter 15. Restaurant technology 382

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  • New Chapter: (10) Restaurant Leadership and Management defines the characteristics of an effective leader as well as what it takes to successfully lead restaurant employees.
  • Spotlights on sustainability and sustainable restaurant management throughout.
  • A greater emphasis on restaurant business plans, restaurant management, and restaurant operations.
  • An increased focus toward the independent restaurateur.
  • New topical coverage, including: the early history of eating out and restaurants in America; purchasing meat, cocktails, spirits, and nonalcoholic beverages; and the influences of Native American and African American food on the industry.
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  • Comprehensive and reader friendly approach to all the basics
  • Takes readers step-by-step through the complicated process of planning, creating, and opening any type of restaurant
  • Includes information on topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, kitchen planning and design, the menu, sanitation and concept
  • Strong pedagogical features such as learning objectives, key terms and concepts, and review questions in each chapter
  • Includes up-to-date restaurant profiles, as well as sidebars offering advice, charts, tables, photographs and menus
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Instructors Resources
Wiley Instructor Companion Site
Instructor's Manual to accompany The Restaurant: From Concept to Operation, Sixth Edition
Instructor BCS
The Restaurant: From Concept to Operation, Study Guide , 6th Edition (Paper), by John R. Walker
STUDENT BCS
RESPONDUS TEST BANK
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Students Resources
Wiley Student Companion Site
The Restaurant: From Concept to Operation, Study Guide , 6th Edition (Paper), by John R. Walker
STUDENT BCS
RESPONDUS TEST BANK
ADDITIONAL RESOURCES
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Instant access to textbooks as eTextbooks.
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Purchase Options
Wiley E-Text   
The Restaurant: From Concept to Operation, 6th Edition
ISBN : 978-0-470-91411-3
576 pages
March 2011, ©2011
$71.50   BUY

Hardcover   
The Restaurant: From Concept to Operation, 6th Edition
ISBN : 978-0-470-62643-6
576 pages
November 2010, ©2011
$116.95   BUY

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