The Restaurant: From Concept to Operation
Product Type: Book
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Manufacturer: Wiley
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Description
Comprehensively covers opening and running a restaurant-revised and updated
A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It takes know-how, the right planning, and access to quality information. A one-stop guide to the business, The Restaurant: From Concept to Operation, Fifth Edition gives readers the knowledge they need to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room.
The book progresses logically, from choosing a good concept to finding a market, developing business and marketing plans, and securing financial backing. Topics covered include location selection, permits and legal issues, menu development, interior design, and employee hiring and training. Along the way, such all-important skills as turning first-time guests into regular patrons are also described. Special features of this Fifth Edition include:
- Increased focus on the independent restaurateur, with greater emphasis on restaurant business plans
- A new chapter on food production and sanitation
- Greater emphasis on restaurant business plans, including new exercises
- New Profiles, which describe a recently opened restaurant, begin Parts 1, 2, 3, and 4
- New coverage of restaurant concepts and use of technology in restaurants
- Expanded sections on back-of-the-house and control contents; franchising; and leasing and insurance
This field-proven guide gives students, chefs, and entrepreneurs all of the skills and information they need to master every challenge and succeed in this highly competitive and rewarding industry.
Reviews
Rating: 4 / 5
Date: 2010-01-22
Summary: "shared knwledge"
This text has always been plainly written. Difficult concepts are presented in a form that allows for understaning. I have read this text in its 4th edition, the author has signicantly improved the content is this the 5th ed. Student feedback should be positive!!!
Rating: 5 / 5
Date: 2010-01-18
Summary: "This is the best guide to the rstaurant business you will find!"
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.
Rating: 1 / 5
Date: 2009-10-01
Summary: "The epitome of all that's wrong with textbooks!"
This text book is so poorly written it be considered ridiculous if it wasn't destroying ones attempts to educate themselves. I had to purchase this book for my current college class. I have found while attempting to read it that the authors writing ability wouldn't pass a fifth-grade exam. There is zero sentence structure every thing is written in clauses and run-on's that the reader can only hope to find the sections that matter. When my end of course review for this class is due I will be officially requesting the school stop using this pathetic attempt at a text book and asking they find one that is written to instruct instead of written by an author who seems only interested in making himself feel smart by explaining simple things in ways convoluted as possible with out being forced into the Fictional category.
Do Not Buy This Book by choice!
Rating: 4 / 5
Date: 2000-04-05
Summary: "Enlightening"
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!
