The restaurant : from concept to operation /

• Walker, John R., 1944-
• Lundberg, Donald E.

• Restaurant management

• Wiley,

• 0471450286 (cloth) :
• 9780471450283 (cloth) :

• 50.00
• 50.00

• Includes bibliographical references and index.
• Preface. Acknowledgments. Chapter 1. Introduction. Chapter 2. Kinds and Characteristics of Restaurant and Their Owners. Chapter 3. Concept, Location, and Design. Chapter 4. Restaurant Business and Marketing Plans. Chapter 5. Financing and Leasing. Chapter 6. Legal and Tax Matters. Chapter 7. The Menu. Chapter 8. Bar and Beverages. Chapter 9. Food Purchasing. Chapter 10. Planning and Equipping the Kitchen. Chapter 11. Restaurant Operations and Costs. Chapter 12. Organization, Recruiting, and Staffing. Chapter 13. Employee Training and Development. Chapter 14. Service and Customer Relations. Chapter 15. Restaurant Technology. Glossary. Index.

• Quick service restaurants franchising and multi unit chain management
• Services management the new paradigm in hospitality
• International hospitality management concepts and cases
• Innovation and entrepreneurship
• Kitchen planning and management
• Human resource management for the hospitality and tourism industries
• Hotel management and operations
• Human resource management for tourism hospitality and leisure an international perspective
• Human resource management international perspectives in hospitality and tourism
• Marketing for hospitality and tourism
• Developing hospitality properties and facilities
• Accommodation management perspectives for the international hotel industry
• Yield management strategies for the service industries
• Organizational behaviour in hotels and restaurants an international perspective
• Hospitality management and organisational behaviour
• international hospitality industry structure characteristics and issues
• Management of foodservice operations
• Service operations management improving service delivery
• Organizational behaviour for hospitality management
• Front office procedures social skills yield and management
• Globalization strategy in the hotel industry
• Operations management
• Introducing human resource management