The restaurant : from concept to operation /
Walker, John R., 1944-
The restaurant : from concept to operation / John R. Walker. - Seventh edition. - xiv, 492 pages ; 25 cm
Includes bibliographical references and index.
Introduction -- Restaurants and their owners -- Concept, location, and design -- The menu -- Planning and equipping the kitchen -- Food purchasing -- Bar and beverages -- Operations, budgeting, and control -- Food production and sanitation -- Restaurant leadership and management -- Organization, recruiting, and staffing -- Training and service -- Technology in the restaurant industry -- Restaurant business and marketing plans -- Financing and leasing.
1118629620 9781118629628
2013018940
Restaurant management.
TX911.3.M27 / W352 2014
647.95068
The restaurant : from concept to operation / John R. Walker. - Seventh edition. - xiv, 492 pages ; 25 cm
Includes bibliographical references and index.
Introduction -- Restaurants and their owners -- Concept, location, and design -- The menu -- Planning and equipping the kitchen -- Food purchasing -- Bar and beverages -- Operations, budgeting, and control -- Food production and sanitation -- Restaurant leadership and management -- Organization, recruiting, and staffing -- Training and service -- Technology in the restaurant industry -- Restaurant business and marketing plans -- Financing and leasing.
1118629620 9781118629628
2013018940
Restaurant management.
TX911.3.M27 / W352 2014
647.95068