The RESTAURANT from concept to operation (sixth edition)

The RESTAURANT from concept to operation (sixth edition) is now available at the Learning Centre Reid.

Call No.647.95068WAL:6

Contents:
Restaurants, Owners, Locations, and Concepts

• Introduction
• Kinds and Characteristics of Restaurants and Their Owners
• Concept, Location, and Design

Menus, Kitchens, and Purchasing

• The Menu
• Planning and Equipping the Kitchen
• Food Purchasing

Restaurant Operations

• Bar and Beverages
• Operations, Budgeting, and Control
• Food Production and Sanitation

Restaurant Management

• Restaurant Leadership and Management
• Organization, Recruiting, and Staffing
• Employee Training and Development
• Service and Guest Relations
• Technology in the Restaurant Industry

Business Plans, Financing, and Legal and Tax Matters

• Restaurant Business and Marketing Plans
• Financing and Leasing
• Legal and Tax Matters