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The Restaurant – From Concept to Operation, Ninth Edition de Walker

The Restaurant – From Concept to Operation, Ninth Edition

Autor Walker
en Limba Engleză Hardback – 2 mar 2022
THE RESTAURANT AN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT BUSINESS In the newly revised The Restaurant: From Concept to Operation, Ninth Edition, accomplished hospitality and restaurant professional John R. Walker delivers a comprehensive exploration of opening a restaurant, from the initial idea to the grand opening. The book offers readers robust, applications-based coverage of all aspects of developing, opening, and running a restaurant. Readers will discover up-to-date material on staffing, legal and regulatory issues, cost control, financing, marketing and promotion, equipment and design, menus, sanitation, and concepts. Every chapter has been revised, updated and enhanced with several industry examples, sidebars, charts, tables, photos, and menus. The ninth edition of The Restaurant: From Concept to Operation provides readers with all the information they need to make sound decisions that will allow for the building of a thriving restaurant business. The book also offers: * A thorough introduction to the restaurant business, from the history of eating out to the modern challenges of restaurant operation * A comprehensive exploration of restaurants and their owners, including quick-casual, sandwich, family, fine-dining, and other establishments * Practical discussions of menus, kitchens, and purchasing, including prices and pricing strategies, menu accuracy, health inspections, and food purchasing systems * In-depth examinations of restaurant operations, including bar and beverage service, budgeting and control, and food production and sanitation An indispensable resource for undergraduate and graduate restaurant and food management services and business administration students, The Restaurant: From Concept to Operation, Ninth Edition is also perfect for aspiring and practicing restaurant owners and restaurant investors seeking a one-stop guide to the restaurant business.
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Specificații

ISBN-13: 9781119762164
ISBN-10: 1119762162
Pagini: 432
Dimensiuni: 229 x 276 x 23 mm
Greutate: 1.12 kg
Ediția:9th Edition
Editura: Wiley
Locul publicării:Hoboken, United States

Notă biografică

JOHN R. WALKER, DBA, United States International University, CHA, FMP, is currently McKibbon Professor of Hotel and Restaurant Management and Fulbright Senior Specialist, University of South Florida. He has written a number of successful texts including Wiley's Supervision in the Hospitality Industry, Ninth Edition as well as numerous journal articles. John currently teaches undergraduate and graduate courses in Hospitality and Restaurant Management.

Cuprins

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 7 Challenges of Restaurant Operation 14 Buy, Build, Franchise, or Manage? 16 Starting from Scratch 19 Restaurants as Roads to Riches 20 The Panera and Chipotle Effect 20 Restaurant Organization 21 Reasons Why People Go into the Restaurant Business 21 Chapter 2 Restaurants and Their Owners 26 Kinds and Characteristics of Restaurants 27 Sandwich Shops 30 Quick-Service Restaurants 31 Fast-Casual Restaurants 33 Family Restaurants 34 Casual Restaurants 34 Fine-Dining Restaurants 36 Hotel Restaurants 36 Steakhouses 37 Seafood Restaurants 40 Ethnic Restaurants 41 Theme Restaurants 43 Coffee Shops 45 Post-COVID-19 Ownership 46 Chef-Owned Restaurants 46 Celebrity Chefs 49 Centralized Home Delivery Restaurants 52 Chapter 3 Concept, Location, and Design 57 Restaurant Concepts 58 Defining the Concept and Market 63 Successful Restaurant Concepts 64 Restaurant Life Cycles 68 Concept Adaptation 69 Restaurant Symbology 71 Multiple-Concept Chains 72 Sequence of Restaurant Development: From Concept to Opening 72 Planning Services 73 Common Denominators of Restaurants 74 Mission Statement 81 Concept and Location 82 Criteria for Locating a Restaurant 82 Location Information Checklist 93 Part Two Restaurant Management 97 Chapter 4 The Menu 99 Considerations in Planning a Menu 100 Capability/Consistency 102 Equipment Capacity and Layout 102 Availability of Ingredients 102 Price and Pricing Strategy 103 Nutritional Value 106 Flavor 111 Accuracy in Menus 111 Menu Items 113 Menu Types 116 Menu Engineering 119 Menu Design and Layout 120 Standardized Recipes 122 Menu Trends 124 Chapter 5 Restaurant Business and Marketing Plans 128 What Business Entity Is Best? 129 Buy-Sell Agreement with Partners 134 Legal Aspects of Doing Business 134 Business Plan 138 The Difference between Marketing and Sales 141 Marketing Planning and Strategy 141 Market Assessment, Demand, Potential, and Competition Analysis 145 Marketing Mix--The Four Ps 147 Chapter 6 Restaurant Leadership and Management 161 Leading Employees 162 The Nature of Leadership 164 Employee Input, and What's in It for Me? 165 Policies and Procedures 166 Management Topics 166 Restaurant Management Issues 171 Chapter 7 Planning and Equipping the Kitchen 185 Back-of-the-House Green 188 Open Kitchen 189 Kitchen Floor Coverings 192 Kitchen Equipment 192 Equipment Stars 196 Maintaining Kitchen Equipment 204 Meeting with the Health Inspector 206 Chapter 8 Food Purchasing 209 Sustainable Purchasing 210 Food-Purchasing System 214 Types of Purchasing 217 Buying Meat 218 Buying Fresh Fruits and Vegetables 220 Chapter 9 Financing and Leasing 227 Financing 228 Sufficient Capital 228 Preparing for the Loan Application 229 Uniform System of Accounts for Restaurants 236 Securing a Loan 241 Leasing 250 What Is a Restaurant Worth? 256 Part Three Restaurant Operations 261 Chapter 10 Bar and Beverages 263 Alcoholic Beverage Licenses 264 Bar Layout and Design 266 Beverages 267 Bartenders 272 Basic Bar Inventory 272 Wines 274 Responsible Alcoholic Beverage Service 283 Third-Party Liability 284 Controls 284 Coffee and Tea 285 Chapter 11 Budgeting and Control 290 Restaurant Operations 291 Front of the House 291 Back of the House 296 Control 298 Inventory Control 299 Food Costing 300 Liquor Control 301 Controllable Expenses 304 Labor Costs 305 Labor Management 310 New Overtime Rule 310 Financial Reporting 311 E-Learning 311 Guest Check Control 311 Productivity Analysis and Cost Control 312 Chapter 12 Food Production and Sanitation 316 Our Culinary Heritage 317 Native American Influence 317 African-American Influence 318 Italian Influence 318 French Influence 318 Receiving 322 Storage 323 Food Production 324 Production Procedures 327 Staffing and Scheduling 328 Foodborne Illness 328 Hazard Analysis of Critical Control Points 335 Common Food Safety Mistakes 337 Approaches to Food Safety 338 Food Protection as a System 339 Chapter 13 Organization, Recruiting, and Staffing 345 Job Descriptions 346 Organizing People and Jobs 349 Staffing the Restaurant 349 Civil Rights Laws 359 Questions to Avoid on the Application Form and During the Interview 361 Careful Selection of Staff 365 Chapter 14 Training and Service 371 Orientation 372 Part-Time Employees 373 Training and Development 373 Methods for Training Employees 381 Service 384 Tact: Always 395 Glossary G-1 Index I-1