The restaurant : from concept to operation / John R. Walker.
Material type:
TextLanguage: English Publication details: Singapore : John Wiley & Sons, c2011.Edition: Sixth editionDescription: xviii, 557 pages : illustrations ; 25 cmContent type: - text
- unmediated
- volume
- 9789812533432
- Restaurant : from concept to operation
- TX911.3 M27W15 2011
| Item type | Current library | Collection | Call number | Materials specified | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|---|
Books
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Ladislao N. Diwa Memorial Library Reserve Section | Non-fiction | RUS TX911.3 M27W15 2011 (Browse shelf(Opens below)) | c1 | Room use only | 75515 | 00077734 | ||
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Books
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Ladislao N. Diwa Memorial Library Circulation Section | Non-fiction | TX911.3 M27W15 2011 (Browse shelf(Opens below)) | c2 | Available | 75516 | 00077735 |
Includes bibliographical references.
Introduction -- Kinds and characteristics of restaurants and their owners -- Concept, location, and design -- The menu -- Planning and equipping the kitchen -- Food purchasing -- Bar and beverages -- Operations, budgeting, and control -- Food production and sanitation -- Restaurant leadership and management -- Organization, recruiting, and staffing -- Employee training and development -- Service and guest relations -- Technology in the restaurant industry -- Restaurant business and marketing plans -- Financing and leasing -- Legal and tax matters.
"Restaurant owners will continue to turn to The Restaurant because it helps them gain the skills 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. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. New sections have also been included on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business."--Publisher information.
Fund 164 C & E Publishing Purchased 11/08/2017 75515 NEJ PHP 598.00 copy 1 2017-09-1016 2017-1-0739
Fund 164 C & E Publishing Purchased 11/09/2017 75516 NEJ PHP 598.00 copy 2 2017-09-1016 2017-1-0739