The restaurant: from concept to operation

Introduction

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

Training and service

Technology in the restaurant industry

Restaurant business and marketing plans

Financing and leasing.

Kinds and Characteristics of Restaurants and Their Owners

Concept, Location, and Design

Restaurant Business and Marketing Plans

Financing and Leasing

Legal and Tax Matters

The Menu

Bar and Beverages

Food Purchasing

Planning and Equipping the Kitchen

Restaurant Operations and Costs

Organization, Recruiting, and Staffing

Employee Training and Development

Service and Customer Relations

Restaurant Technology.