The Restaurant: From Concept to Operation - Rilegato

Lundberg, Donald E.

Rilegato

ISBN 10: 0471356069 ISBN 13: 9780471356066

Casa editrice: John Wiley & Sons Inc, 2000

Riassunto

Recently, there has been an explosion of restaurant openings. The National Restaurant Association predicts that this will continue into this century. Information on starting and operating a restaurant will be of great use to career changers and chefs not formally educated in restaurant management.

Su questo libro

L'autore:

JOHN R. WALKER, DBA, FMP, is the Ray Marshall Professor and Director of the Hotel, Restaurant, and Tourism Management Programs at United States International University in San Diego, California.DONALD E. LUNDBERG, PhD, is former dean of the College of Business at United States International University and Professor Emeritus at California State Polytechnic University, Pomona, California.

Dalla quarta di copertina:

The comprehensive guide to restaurant success

It takes more than hard work and a dream to succeed in the restaurant business. The successful restaurateur must choose a suitable concept, find a market gap to fill, develop business and marketing plans, and secure financial backing. Next comes selecting the perfect location, obtaining the necessary permits, creating a menu that will tantalize the market, designing the interior, and hiring and training employees. Once the restaurant is open to the public comes the most difficult challenge of all making sure that customers who visit once come back for more.

The Restaurant: From Concept to Operation, Third Edition, covers every aspect of conceiving, opening, and running all types of restaurants from a fast–food franchise to an upscale dining room. This easy–to–read guide prepares readers to deal with a broad variety of start–up issues and puts them on the solid footing they’ll need to ensure the restaurant’s ongoing success. This comprehensive, hands–on primer provides:

• New coverage of quick–service, midscale, and upscale restaurants
• Coverage of restaurant service, home replacement meals, and the importance of catering and takeout
• Comparisons of chain vs. independent and franchise vs. nonfranchise restaurants
• Case studies that describe real–world problems and real–world solutions
• Industry comments and advice sidebars
• Business and marketing plan outlines

This field–proven book gives students, chefs, and entrepreneurs the comprehensive and authoritative information they need to master every challenge and succeed in this highly competitive and rewarding industry.

Su questa edizione

• Editore: John Wiley & Sons Inc
• Data di pubblicazione: 2000
• ISBN 10: 0471356069
• ISBN 13: 9780471356066
• Rilegatura: Copertina rigida
• Numero edizione: 3
• Numero di pagine: 440