The Restaurant From Concept to Operation 6th Edition

Turning your restaurant dreams into real success is an exciting challenge that requires a wide array of skills and a vast body of knowledge. The new Sixth Edition of The Restaurant: From Concept to Operation covers everything aspiring restaurateurs need to know to conceive, open, and run any type of restaurant. From concept to menus to staffing to legal and tax matters, this one-stop guide is packed with indispensable information to guide you to success in this highly competitive and rewarding industry.

This Sixth Edition has been revised, updated, and enhanced with numerous industry examples, advice containing sidebars, charts, tables, photographs, and menus, and includes the latest discussion of trends and issues within restaurant management, including the greening of the industry, sustainability, leadership, and social media as a marketing and sales opportunity.

Table of Contents

Chapter 1: Introduction
Chapter 2: Kinds and Characteristics of Restaurants and Their Owners
Chapter 3: Concept, Location, and Design
Chapter 4: The Menu
Chapter 5: Planning and Equipping the Kitchen
Chapter 6: Food Purchasing
Chapter 7: Bar and Beverages
Chapter 8: Operations, Budgeting, and Control
Chapter 9: Food Production and Sanitation
Chapter 10: Restaurant Leadership and Management
Chapter 11: Organization, Recruiting, and Staffing
Chapter 12: Employee Training and Development
Chapter 13: Service and Guest Relations
Chapter 14: Technology in the Restaurant Industry
Chapter 15: Restaurant Business and Marketing Plans
Chapter 16: Financing and Leasing
Chapter 17: Legal and Tax Matters

New to This Edition

New Chapter: (10) Restaurant Leadership and Management defines the characteristics of an effective leader as well as what it takes to successfully lead restaurant employees.
Spotlights on sustainability and sustainable restaurant management throughout.
A greater emphasis on restaurant business plans, restaurant management, and restaurant operations.
An increased focus toward the independent restaurateur.
New topical coverage, including: the early history of eating out and restaurants in America; purchasing meat, cocktails, spirits, and nonalcoholic beverages; and the influences of Native American and African American food on the industry.

Hallmark Features

Comprehensive and reader friendly approach to all the basics.
Takes readers step-by-step through the complicated process of planning, creating, and opening any type of restaurant.
Includes information on topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, kitchen planning and design, the menu, sanitation and concept.
Strong pedagogical features such as learning objectives, key terms and concepts, and review questions in each chapter.
Includes up-to-date restaurant profiles, as well as sidebars offering advice, charts, tables, photographs and menus.

Study Guide