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.