Machine generated contents note: Chapter 1: Introduction
Chapter 2: Kinds and Characteristics of Restaurants and Their Owners
Chapter 3: Concept, Location, and Design
Chapter 4: The Menu
Chapter 5: Planning and Equipping the Kitchen
Chapter 6: Food Purchasing
Chapter 7: Bar and Beverages
Chapter 8: Operations, Budgeting, and Control
Chapter 9: Food Production and Sanitation
Chapter 10: Restaurant Leadership and Management
Chapter 11: Organization, Recruiting, and Staffing
Chapter 12: Employee Training and Development
Chapter 13: Service and Guest Relations
Chapter 14: Technology in the Restaurant Industry
Chapter 15: Restaurant Business and Marketing Plans
Chapter 16: Financing and Leasing
Chapter 17: Legal and Tax Matters.
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The restaurant : from concept to operation by John R. Walker. ISBN 9780470626436. Published by Wiley in 2010. Publication and catalogue information, links to buy online and reader comments.
