The Restaurant: From Concept to Operation

by John R. Walker and Donald E. Lundberg

Book Overview

A comprehensive blueprint of what the restaurant business entails. Shows the logical progression from dream to reality, from concept to finding a ''market gap'' to operating an eating establishment. Also covers menu planning, employee training, equipping the kitchen, food protection, sanitation and more.

• Format: Hardcover
• Language: English
• ISBN: 0471356069
• ISBN13: 9780471356066
• Release Date: November 2000
• Publisher: Wiley
• Length: 440 Pages
• Weight: 2.40 lbs.
• Dimensions: 1.0" x 8.0" x 10.1"

Customer Reviews

shared knwledge

This text has always been plainly written. Difficult concepts are presented in a form that allows for understaning. I have read this text in its 4th edition, the author has signicantly improved the content is this the 5th ed. Student feedback should be positive!!!

This is the best guide to the rstaurant business you will find!

This book is great for the industry professionals that are somewhat educated and able to understand restaurant business concepts. I had been searching for a guide book from someone that actually understands the pitfall and requirements associated with opening a restaurant. This book is a guiding light packed with practical advice and its step by step approach is a welcomed change form a person actually interested in the restaurant business. If you are thinking of being in the restaurant business this is a step by step guide to success. Don't sart a restaurant with out reading this book.

Enlightening

For someone who has been searching for a thorough guide book on the restaurant management like me, this book is a gem! It's packed with invaluable advice, practical tips and thorough guidelines on virtually all essential aspects of the restaurant business. It is well organized and written in such a clear, simple language. In short, an extraordinary guide in many ways!