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Restaurant Concepts, Management, and Operations, 8th Edition takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. A one-stop guide to the restaurant business, the Eighth Edition of Walker’s, Restaurant Concepts, Management, and Operations continues the success of previous editions, providing, in an easy-to-read way, all of the skills and information needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. All of this information will help restaurant owners make the decisions necessary to build a thriving business.
Table of Contents
Preface vii
Acknowledgments xi
Part One Restaurants, Owners, Locations, and Concepts 1
Chapter 1 Introduction 3
Chapter 2 Restaurants and Their Owners 23
Chapter 3 Concept, Location, and Design 55
Chapter 4 The Menu 97
Chapter 5 Restaurant Business and Marketing Plans 129
Chapter 6 Restaurant Leadership and Management 165
Chapter 7 Planning and Equipping the Kitchen 189
Chapter 8 Food Purchasing 215
Chapter 9 Financing and Leasing 233
Part Three Restaurant Operations 267
Chapter 10 Bar and Beverages 269
Chapter 11 Budgeting and Control 297
Chapter 12 Food Production and Sanitation 325
Chapter 13 Organization, Recruiting, and Staffing 353
Chapter 14 Training and Service 379
Glossary 407
Index 417
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