Restaurant - From Concept to Operation

THE RESTAURANT
 
AN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT BUSINESS
 
In the newly revised The Restaurant: From Concept to Operation, Ninth Edition, accomplished hospitality and restaurant professional John R. Walker delivers a comprehensive exploration of opening a restaurant, from the initial idea to the grand opening. The book offers readers robust, applications-based coverage of all aspects of developing, opening, and running a restaurant.
 
Readers will discover up-to-date material on staffing, legal and regulatory issues, cost control, financing, marketing and promotion, equipment and design, menus, sanitation, and concepts. Every chapter has been revised, updated and enhanced with several industry examples, sidebars, charts, tables, photos, and menus.
 
The ninth edition of The Restaurant: From Concept to Operation provides readers with all the information they need to make sound decisions that will allow for the building of a thriving restaurant business. The book also offers:
* A thorough introduction to the restaurant business, from the history of eating out to the modern challenges of restaurant operation
* A comprehensive exploration of restaurants and their owners, including quick-casual, sandwich, family, fine-dining, and other establishments
* Practical discussions of menus, kitchens, and purchasing, including prices and pricing strategies, menu accuracy, health inspections, and food purchasing systems
* In-depth examinations of restaurant operations, including bar and beverage service, budgeting and control, and food production and sanitation
 
An indispensable resource for undergraduate and graduate restaurant and food management services and business administration students, The Restaurant: From Concept to Operation, Ninth Edition is also perfect for aspiring and practicing restaurant owners and restaurant investors seeking a one-stop guide to the restaurant business.

Inhaltsverzeichnis

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 7
 
Challenges of Restaurant Operation 14
 
Buy, Build, Franchise, or Manage? 16
 
Starting from Scratch 19
 
Restaurants as Roads to Riches 20
 
The Panera and Chipotle Effect 20
 
Restaurant Organization 21
 
Reasons Why People Go into the Restaurant Business 21
 
Chapter 2 Restaurants and Their Owners 26
 
Kinds and Characteristics of Restaurants 27
 
Sandwich Shops 30
 
Quick-Service Restaurants 31
 
Fast-Casual Restaurants 33
 
Family Restaurants 34
 
Casual Restaurants 34
 
Fine-Dining Restaurants 36
 
Hotel Restaurants 36
 
Steakhouses 37
 
Seafood Restaurants 40
 
Ethnic Restaurants 41
 
Theme Restaurants 43
 
Coffee Shops 45
 
Post-COVID-19 Ownership 46
 
Chef-Owned Restaurants 46
 
Celebrity Chefs 49
 
Centralized Home Delivery Restaurants 52
 
Chapter 3 Concept, Location, and Design 57
 
Restaurant Concepts 58
 
Defining the Concept and Market 63
 
Successful Restaurant Concepts 64
 
Restaurant Life Cycles 68
 
Concept Adaptation 69
 
Restaurant Symbology 71
 
Multiple-Concept Chains 72
 
Sequence of Restaurant Development: From Concept to Opening 72
 
Planning Services 73
 
Common Denominators of Restaurants 74
 
Mission Statement 81
 
Concept and Location 82
 
Criteria for Locating a Restaurant 82
 
Location Information Checklist 93
 
Part Two Restaurant Management 97
 
Chapter 4 The Menu 99
 
Considerations in Planning a Menu 100
 
Capability/Consistency 102
 
Equipment Capacity and Layout 102
 
Availability of Ingredients 102
 
Price and Pricing Strategy 103
 
Nutritional Value 106
 
Flavor 111
 
Accuracy in Menus 111
 
Menu Items 113
 
Menu Types 116
 
Menu Engineering 119
 
Menu Design and Layout 120
 
Standardized Recipes 122
 
Menu Trends 124
 
Chapter 5 Restaurant Business and Marketing Plans 128
 
What Business Entity Is Best? 129
 
Buy-Sell Agreement with Partners 134
 
Legal Aspects of Doing Business 134
 
Business Plan 138
 
The Difference between Marketing and Sales 141
 
Marketing Planning and Strategy 141
 
Market Assessment, Demand, Potential, and Competition Analysis 145
 
Marketing Mix--The Four Ps 147
 
Chapter 6 Restaurant Leadership and Management 161
 
Leading Employees 162
 
The Nature of Leadership 164
 
Employee Input, and What's in It for Me? 165
 
Policies and Procedures 166
 
Management Topics 166
 
Restaurant Management Issues 171
 
Chapter 7 Planning and Equipping the Kitchen 185
 
Back-of-the-House Green 188
 
Open Kitchen 189
 
Kitchen Floor Coverings 192
 
Kitchen Equipment 192
 
Equipment Stars 196
 
Maintaining Kitchen Equipment 204
 
Meeting with the Health Inspector 206
 
Chapter 8 Food Purchasing 209
 
Sustainable Purchasing 210
 
Food-Purchasing System 214
 
Types of Purchasing 217
 
Buying Meat 218
 
Buying Fresh Fruits and Vegetables 220
 
Chapter 9 Financing and

Über den Autor / die Autorin

JOHN R. WALKER, DBA, United States International University, CHA, FMP, is currently McKibbon Professor of Hotel and Restaurant Management and Fulbright Senior Specialist, University of South Florida. He has written a number of successful texts including Wiley's Supervision in the Hospitality Industry, Ninth Edition as well as numerous journal articles. John currently teaches undergraduate and graduate courses in Hospitality and Restaurant Management.

Produktdetails

• Autoren: John R Walker, John R. Walker, John R. (United States International Unive Walker
• Verlag: Wiley, John and Sons Ltd
• Sprache: Englisch
• Produktform: Fester Einband
• Erschienen: 03.03.2022
• EAN: 9781119762164
• ISBN: 978-1-119-76216-4
• Seiten: 432
• Themen: Ratgeber > Essen & Trinken; Sozialwissenschaften, Recht,Wirtschaft > Wirtschaft > Einzelne Wirtschaftszweige, Branchen; Gastronomie, Restaurant, Hospitality, Hotelgewerbe, Gastronomie u. Touristik, Gastronomiebetrieb u. -management, Restaurant & Food Service Management