Restaurant Concept Operation, Fifth Edition and Schmidgall/Restaurant Financial Basics Set
Author : Walker
Publisher :
Page : pages
File Size : 36,14 MB
Release : 2007-11
Category :
ISBN : 9780470299142
Author : Walker
Publisher :
Page : pages
File Size : 36,14 MB
Release : 2007-11
Category :
ISBN : 9780470299142
Author : Raymond S. Schmidgall
Publisher : John Wiley & Sons
Page : 358 pages
File Size : 28,24 MB
Release : 2002-10-02
Category : Business & Economics
ISBN : 0471213799
One of the keys to a successful restaurant business is strong financial management. This volume in the Wiley Restaurant Basics Series provides restaurateurs with the tools necessary to manage their food-based operation by explaining basic accounting principles such as pricing, budgeting, cost control, payroll, and cash flow.
Author : Raymond S. Schmidgall
Publisher :
Page : 784 pages
File Size : 38,56 MB
Release : 2006-07-01
Category :
ISBN : 9780470112984
Author : John R. Walker
Publisher :
Page : 352 pages
File Size : 26,49 MB
Release : 2004-11-01
Category :
ISBN : 9780471728269
Author : John R. Walker
Publisher : Wiley
Page : pages
File Size : 15,27 MB
Release : 2007-09-21
Category : Technology & Engineering
ISBN : 9780470167724
Comprehensively covers opening and running a restaurant-revised and updated A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It takes know-how, the right planning, and access to quality information. A one-stop guide to the business, "The Restaurant: From Concept to Operation, Fifth Edition" gives readers the knowledge they need to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. The book progresses logically, from choosing a good concept to finding a market, developing business and marketing plans, and securing financial backing. Topics covered include location selection, permits and legal issues, menu development, interior design, and employee hiring and training. Along the way, such all-important skills as turning first-time guests into regular patrons are also described. Special features of this "Fifth Edition" include: Increased focus on the independent restaurateur, with greater emphasis on restaurant business plansA new chapter on food production and sanitationGreater emphasis on restaurant business plans, including new exercisesNew Profiles, which describe a recently opened restaurant, begin Parts 1, 2, 3, and 4New coverage of restaurant concepts and use of technology in restaurantsExpanded sections on back-of-the-house and control contents; franchising; and leasing and insurance This field-proven guide gives students, chefs, and entrepreneurs all of the skills and information they need to master every challenge and succeed in this highly competitive and rewarding industry.
Author : John R. Walker
Publisher : Wiley Global Education
Page : 446 pages
File Size : 42,82 MB
Release : 2017-11-30
Category : Business & Economics
ISBN : 1119393582
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.
Author : John R. Walker
Publisher : Wiley
Page : 0 pages
File Size : 19,97 MB
Release : 2000-11-06
Category : Business & Economics
ISBN : 9780471442462
A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It takes know-how, the right planning, and access to quality information. A one-stop guide to the business, The Restaurant: From Concept to Operation, Fifth Edition gives readers the knowledge they need to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. The book progresses logically, from choosing a good concept to finding a market, developing business and marketing plans, and securing financial backing. Topics covered include location selection, permits and legal issues, menu development, interior design, and employee hiring and training. Along the way, such all-important skills as turning first-time guests into regular patrons are also described. Special features of this Fifth Edition include: Increased focus on the independent restaurateur, with greater emphasis on restaurant business plans, A new chapter on food production and sanitation, Greater emphasis on restaurant business plans, including new exercises, New Profiles, which describe a recently opened restaurant, begin Parts 1, 2, 3, and 4, New coverage of restaurant concepts and use of technology in restaurants, Expanded sections on back-of-the-house and control contents; franchising; and leasing and insurance. This field-proven guide gives students, chefs, and entrepreneurs all of the skills and information they need to master every challenge and succeed in this highly competitive and rewarding industry. Book jacket.
Author : Hyung-il Jung
Publisher :
Page : 0 pages
File Size : 30,44 MB
Release : 2018-09-04
Category : Hospitality industry
ISBN : 9781771886451
This new book provides valuable guidance on how to apply the concepts of accounting and finance to real-life restaurant business activities. This book is unique because it provides an understandable framework that breaks it down into three clear steps of applying techniques of accounting and finance to evaluate a restaurant business.
Author : Walker
Publisher :
Page : 792 pages
File Size : 26,54 MB
Release : 2002-09-01
Category :
ISBN : 9780471432814
Author : John R. Walker
Publisher :
Page : pages
File Size : 49,27 MB
Release : 2017
Category : Restaurant management
ISBN : 9781119393627