Name: Restaurant Concepts, Management, and Operations By John R. Walker
SKU: 9781119326106
Price: 39.49 USD
Availability: InStock

Restaurant Concepts, Management, and Operations Summary

Restaurant Concepts, Management, and Operations by John R. Walker

Restaurant Concepts, Management, and Operations, 8th Edition takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. A one-stop guide to the restaurant business, the Eighth Edition of Walker's, Restaurant Concepts, Management, and Operations continues the success of previous editions, providing, in an easy-to-read way, all of the skills and information needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. All of this information will help restaurant owners make the decisions necessary to build a thriving business.

Preface vii Acknowledgments xi Part One Restaurants, Owners, Locations, and Concepts 1 Chapter 1 Introduction 3 Early History of Eating Out 5 French Culinary History 6 Birth of Restaurants in America 6 Challenges of Restaurant Operation 12 Buy, Build, Franchise, or Manage? 13 Starting from Scratch 16 Restaurants as Roads to Riches 17 The Chipotle Effect 18 Chapter 2 Restaurants and Their Owners 23 Kinds and Characteristics of Restaurants 24 Sandwich Shops 28 Quick-Service Restaurants 28 Fast-Casual Restaurants 30 Family Restaurants 31 Casual Restaurants 32 Fine-Dining Restaurants 33 Hotel Restaurants 34 Steakhouses 35 Seafood Restaurants 37 Ethnic Restaurants 38 Theme Restaurants 40 Coffee Shops 43 Chef-Owned Restaurants 43 Celebrity Chefs 46 Centralized Home Delivery Restaurants 49 Chapter 3 Concept, Location, and Design 55 Restaurant Concepts 56 Defining the Concept and Market 60 Successful Restaurant Concepts 62 Restaurant Life Cycles 65 Concept Adaptation 67 Restaurant Symbology 69 Multiple-Concept Chains 69 Sequence of Restaurant Development: From Concept to Opening 70 Planning Services 71 Common Denominators of Restaurants 71 Mission Statement 78 Concept and Location 79 Criteria for Locating a Restaurant 79 Location Information Checklist 90 Part Two Restaurant Management 95 Chapter 4 The Menu 97 Considerations in Planning a Menu 98 Capability/Consistency 99 Equipment Capacity and Layout 100 Availability of Ingredients 100 Price and Pricing Strategy 100 Nutritional Value 103 Flavor 109 Accuracy in Menus 110 Menu Items 112 Menu Types 114 Menu Engineering 117 Menu Design and Layout 118 Standardized Recipes 122 Menu Trends 122 Chapter 5 Restaurant Business and Marketing Plans 129 What Business Entity Is Best? 130 Buy-Sell Agreement with Partners 135 Legal Aspects of Doing Business 136 Business Plan 140 The Difference between Marketing and Sales 143 Marketing Planning and Strategy 143 Market Assessment, Demand, Potential, and Competition Analysis 147 Marketing Mix-The Four Ps 149 Chapter 6 Restaurant Leadership and Management 165 Leading Employees 166 The Nature of Leadership 168 Employee Input, and What's in It for Me? 169 Policies and Procedures 170 Management Topics 170 Restaurant Management Issues 175 Chapter 7 Planning and Equipping the Kitchen 189 Back-of-the-House Green 192 Open Kitchen 193 Kitchen Floor Coverings 196 Kitchen Equipment 196 Equipment Stars 200 Maintaining Kitchen Equipment 209 Meeting with the Health Inspector 210 Chapter 8 Food Purchasing 215 Sustainable Purchasing 216 Food-Purchasing System 220 Types of Purchasing 223 Buying Meat 224 Buying Fresh Fruits and Vegetables 226 Chapter 9 Financing and Leasing 233 Financing 234 Sufficient Capital 234 Preparing for the Loan Application 235 Uniform System of Accounts for Restaurants 242 Securing a Loan 247 Leasing 256 What Is a Restaurant Worth? 262 Part Three Restaurant Operations 267 Chapter 10 Bar and Beverages 269 Alcoholic Beverage Licenses 270 Bar Layout and Design 272 Beverages 274 Bartenders 278 Basic Bar Inventory 278 Wines 280 Responsible Alcoholic Beverage Service 289 Third-Party Liability 290 Controls 290 Coffee and Tea 291 Chapter 11 Budgeting and Control 297 Restaurant Operations 298 Front of the House 298 Back of the House 303 Control 305 Inventory Control 306 Food Costing 307 Liquor Control 308 Controllable Expenses 311 Labor Costs 312 Labor Management 317 New Overtime Rule 317 Financial Reporting 318 E-learning 318 Guest Check Control 318 Productivity Analysis and Cost Control 319 Chapter 12 Food Production and Sanitation 325 Our Culinary Heritage 326 Native American Influence 326 African-American Influence 327 Italian Influence 327 French Influence 327 Receiving 331 Storage 332 Food Production 333 Production Procedures 336 Staffing and Scheduling 337 Foodborne Illness 337 Hazard Analysis of Critical Control Points 344 Common Food Safety Mistakes 346 Approaches to Food Safety 347 Food Protection as a System 348 Chapter 13 Organization, Recruiting, and Staffing 353 Job Descriptions 354 Organizing People and Jobs 357 Staffing the Restaurant 357 Civil Rights Laws 367 Questions to Avoid on the Application Form and During the Interview 369 Careful Selection of Staff 373 Chapter 14 Training and Service 379 Orientation 380 Part-Time Employees 381 Training and Development 381 Methods for Training Employees 389 Service 392 Tact: Always 403 Glossary 407 Index 417

Additional information

Sku

CIN1119326109G

ISBN 13

9781119326106

ISBN 10

1119326109

Title

Restaurant Concepts, Management, and Operations by John R. Walker

Author

John R. Walker

Condition

Used - Good

Binding type

Paperback

Publisher

John Wiley & Sons Inc

Year published

20170915

Number of pages

444

Prizes

N/A

Cover note

Book picture is for illustrative purposes only, actual binding, cover or edition may vary.

Note

This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in good condition, but if you are not entirely satisfied please get in touch with us

Restaurant Concepts, Management, and Operations John R. Walker

Restaurant Concepts, Management, and Operations by John R. Walker

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Restaurant Concepts, Management, and Operations Summary

Restaurant Concepts, Management, and Operations by John R. Walker

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