The Restaurant

From Concept to Operation

Donald E. Lundberg (Autor)

Buch | Hardcover

440 Seiten

2000 | 3rd Revised edition
John Wiley & Sons Inc (Verlag)
978-0-471-35606-6 (ISBN)

Infos

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.

Autor

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.

Inhalt

Kinds and Characteristics of Restaurant and their Owners. Concept, Location, and Design. Restaurant Marketing and Business Plans. Financing and Leasing. Legal and Tax Matters. The Menu. Bar and Beverages. Food Purchasing. Planning and Equipping the Kitchen. Budgeting and Controlling Costs. Organization, Recruiting, and Staffing. Employee Training and Development. Service and Customer Relations. Food Protection and Sanitation. Glossary. Index.

Produkt-Details

• Erscheint lt. Verlag: 21.11.2000
• Überarbeitung: John R. Walker
• Zusatzinfo: Ill.
• Verlagsort: New York
• Sprache: englisch
• Maße: 205 x 258 mm
• Gewicht: 1049 g
• Themenwelt: Wirtschaft ► Betriebswirtschaft / Management ► Unternehmensführung / Management
• Themenwelt: Weitere Fachgebiete ► Handwerk
• ISBN-10: 0-471-35606-9 / 0471356069
• ISBN-13: 978-0-471-35606-6 / 9780471356066
• Zustand: Neuware