Restaurant Concepts, Management, and Operations

John R. Walker (Autor)

Buch | Softcover

444 Seiten

2017 | 8th Revised edition
John Wiley & Sons Inc (Verlag)
978-1-119-32610-6 (ISBN)

Infos

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.

Inhalt

Preface vii


Acknowledgments xi


Part One Restaurants, Owners, Locations, and Concepts 1


Chapter 1 Introduction 3


Early History of Eating Out 5


French Culinary History 6


Birth of Restaurants in America 6


Challenges of Restaurant Operation 12


Buy, Build, Franchise, or Manage? 13


Starting from Scratch 16


Restaurants as Roads to Riches 17


The Chipotle Effect 18


Chapter 2 Restaurants and Their Owners 23


Kinds and Characteristics of Restaurants 24


Sandwich Shops 28


Quick-Service Restaurants 28


Fast-Casual Restaurants 30


Family Restaurants 31


Casual Restaurants 32


Fine-Dining Restaurants 33


Hotel Restaurants 34


Steakhouses 35


Seafood Restaurants 37


Ethnic Restaurants 38


Theme Restaurants 40


Coffee Shops 43


Chef-Owned Restaurants 43


Celebrity Chefs 46


Centralized Home Delivery Restaurants 49


Chapter 3 Concept, Location, and Design 55


Restaurant Concepts 56


Defining the Concept and Market 60


Successful Restaurant Concepts 62


Restaurant Life Cycles 65


Concept Adaptation 67


Restaurant Symbology 69


Multiple-Concept Chains 69


Sequence of Restaurant Development: From Concept to Opening 70


Planning Services 71


Common Denominators of Restaurants 71


Mission Statement 78


Concept and Location 79


Criteria for Locating a Restaurant 79


Location Information Checklist 90


Part Two Restaurant Management 95


Chapter 4 The Menu 97


Considerations in Planning a Menu 98


Capability/Consistency 99


Equipment Capacity and Layout 100


Availability of Ingredients 100


Price and Pricing Strategy 100


Nutritional Value 103


Flavor 109


Accuracy in Menus 110


Menu Items 112


Menu Types 114


Menu Engineering 117


Menu Design and Layout 118


Standardized Recipes 122


Menu Trends 122


Chapter 5 Restaurant Business and Marketing Plans 129


What Business Entity Is Best? 130


Buy–Sell Agreement with Partners 135


Legal Aspects of Doing Business 136


Business Plan 140


The Difference between Marketing and Sales 143


Marketing Planning and Strategy 143


Market Assessment, Demand, Potential, and Competition Analysis 147


Marketing Mix—The Four Ps 149


Chapter 6 Restaurant Leadership and Management 165


Leading Employees 166


The Nature of Leadership 168


Employee Input, and What’s in It for Me? 169


Policies and Procedures 170


Management Topics 170


Restaurant Management Issues 175


Chapter 7 Planning and Equipping the Kitchen 189


Back-of-the-House Green 192


Open Kitchen 193


Kitchen Floor Coverings 196


Kitchen Equipment 196


Equipment Stars 200


Maintaining Kitchen Equipment 209


Meeting with the Health Inspector 210


Chapter 8 Food Purchasing 215


Sustainable Purchasing 216


Food-Purchasing System 220


Types of Purchasing 223


Buying Meat 224


Buying Fresh Fruits and Vegetables 226


Chapter 9 Financing and Leasing 233


Financing 234


Sufficient Capital 234


Preparing for the Loan Application 235


Uniform System of Accounts for Restaurants 242


Securing a Loan 247


Leasing 256


What Is a Restaurant Worth? 262


Part Three Restaurant Operations 267


Chapter 10 Bar and Beverages 269


Alcoholic Beverage Licenses 270


Bar Layout and Design 272


Beverages 274


Bartenders 278


Basic Bar Inventory 278


Wines 280


Responsible Alcoholic Beverage Service 289


Third-Party Liability 290


Controls 290


Coffee and Tea 291


Chapter 11 Budgeting and Control 297


Restaurant Operations 298


Front of the House 298


Back of the House 303


Control 305


Inventory Control 306


Food Costing 307


Liquor Control 308


Controllable Expenses 311


Labor Costs 312


Labor Management 317


New Overtime Rule 317


Financial Reporting 318


E-learning 318


Guest Check Control 318


Productivity Analysis and Cost Control 319


Chapter 12 Food Production and Sanitation 325


Our Culinary Heritage 326


Native American Influence 326


African-American Influence 327


Italian Influence 327


French Influence 327


Receiving 331


Storage 332


Food Production 333


Production Procedures 336


Staffing and Scheduling 337


Foodborne Illness 337


Hazard Analysis of Critical Control Points 344


Common Food Safety Mistakes 346


Approaches to Food Safety 347


Food Protection as a System 348


Chapter 13 Organization, Recruiting, and Staffing 353


Job Descriptions 354


Organizing People and Jobs 357


Staffing the Restaurant 357


Civil Rights Laws 367


Questions to Avoid on the Application Form and During the Interview 369


Careful Selection of Staff 373


Chapter 14 Training and Service 379


Orientation 380


Part-Time Employees 381


Training and Development 381


Methods for Training Employees 389


Service 392


Tact: Always 403


Glossary 407


Index 417

Produkt-Details

• Erscheinungsdatum: 31.10.2018
• Verlagsort: New York
• Sprache: englisch
• Maße: 218 x 277 mm
• Gewicht: 930 g
• Themenwelt: Wirtschaft
• ISBN-10: 1-119-32610-9 / 1119326109
• ISBN-13: 978-1-119-32610-6 / 9781119326106
• Zustand: Neuware