The Restaurant
From Concept to Operation
Sixth edition
by John R. Walker

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.

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 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 including:

• advice containing sidebars
• charts, tables, photographs, and menus
• 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

Contents

Part 1: Restaurants, Owners, Locations, and Concepts

1. Introduction
2. Kinds and Characteristics of Restaurants and Their Owners
3. Concept, Location, and Design

Part 2: Menu, Kitchens, and Purchasing

4. The Menu
5. Planning and Equipping the Kitchen
6. Food Purchasing

Part 3: Restaurant Operations

7. Bars and Beverages
8. Operations, Budgeting, and Control
9. Food Production and Sanitation

Part 4: Restaurant Management

10. Restaurant Leadership and Management
11. Organization, Recruiting, and Staffing
12. Employee Training and Development
13. Service and Guest Relations
14. Technology in the Restaurant Industry

Part 5: Business Plans, Financing, Legal, and Tax Matters

15. Restaurant Business and Marketing Plans
16. Financing and Leasing
17. Legal and Tax Matters

Index

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