{"product_id":"the-restaurant-isbn-9781119762164","title":"The Restaurant","description":"\u003cb\u003eTHE RESTAURANT\u003c\/b\u003e \u003cp\u003e\u003cb\u003eAN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT BUSINESS\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eIn the newly revised \u003ci\u003eThe Restaurant: From Concept to Operation, Ninth Edition\u003c\/i\u003e, 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. \u003c\/p\u003e\u003cp\u003eReaders 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. \u003c\/p\u003e\u003cp\u003eThe ninth edition of \u003ci\u003eThe Restaurant: From Concept to Operation\u003c\/i\u003e 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: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eA thorough introduction to the restaurant business, from the history of eating out to the modern challenges of restaurant operation\u003c\/li\u003e \u003cli\u003eA comprehensive exploration of restaurants and their owners, including quick-casual, sandwich, family, fine-dining, and other establishments \u003c\/li\u003e \u003cli\u003ePractical discussions of menus, kitchens, and purchasing, including prices and pricing strategies, menu accuracy, health inspections, and food purchasing systems\u003c\/li\u003e \u003cli\u003eIn-depth examinations of restaurant operations, including bar and beverage service, budgeting and control, and food production and sanitation \u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003eAn indispensable resource for undergraduate and graduate restaurant and food management services and business administration students, \u003ci\u003eThe Restaurant: From Concept to Operation, Ninth Edition\u003c\/i\u003e is also perfect for aspiring and practicing restaurant owners and restaurant investors seeking a one-stop guide to the restaurant business. \u003c\/p\u003e\u003cp\u003ePreface vii\u003c\/p\u003e \u003cp\u003eAcknowledgments xi\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart One \u003c\/b\u003e\u003cb\u003eRestaurants, Owners, Locations, and Concepts 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 1 Introduction 3\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eEarly History of Eating Out 5\u003c\/p\u003e \u003cp\u003eFrench Culinary History 6\u003c\/p\u003e \u003cp\u003eBirth of Restaurants in America 7\u003c\/p\u003e \u003cp\u003eChallenges of Restaurant Operation 14\u003c\/p\u003e \u003cp\u003eBuy, Build, Franchise, or Manage? 16\u003c\/p\u003e \u003cp\u003eStarting from Scratch 19\u003c\/p\u003e \u003cp\u003eRestaurants as Roads to Riches 20\u003c\/p\u003e \u003cp\u003eThe Panera and Chipotle Effect 20\u003c\/p\u003e \u003cp\u003eRestaurant Organization 21\u003c\/p\u003e \u003cp\u003eReasons Why People Go into the Restaurant Business 21\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 2 Restaurants and Their Owners 26\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eKinds and Characteristics of Restaurants 27\u003c\/p\u003e \u003cp\u003eSandwich Shops 30\u003c\/p\u003e \u003cp\u003eQuick-Service Restaurants 31\u003c\/p\u003e \u003cp\u003eFast-Casual Restaurants 33\u003c\/p\u003e \u003cp\u003eFamily Restaurants 34\u003c\/p\u003e \u003cp\u003eCasual Restaurants 34\u003c\/p\u003e \u003cp\u003eFine-Dining Restaurants 36\u003c\/p\u003e \u003cp\u003eHotel Restaurants 36\u003c\/p\u003e \u003cp\u003eSteakhouses 37\u003c\/p\u003e \u003cp\u003eSeafood Restaurants 40\u003c\/p\u003e \u003cp\u003eEthnic Restaurants 41\u003c\/p\u003e \u003cp\u003eTheme Restaurants 43\u003c\/p\u003e \u003cp\u003eCoffee Shops 45\u003c\/p\u003e \u003cp\u003ePost-COVID-19 Ownership 46\u003c\/p\u003e \u003cp\u003eChef-Owned Restaurants 46\u003c\/p\u003e \u003cp\u003eCelebrity Chefs 49\u003c\/p\u003e \u003cp\u003eCentralized Home Delivery Restaurants 52\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 3 Concept, Location, and Design 57\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eRestaurant Concepts 58\u003c\/p\u003e \u003cp\u003eDefining the Concept and Market 63\u003c\/p\u003e \u003cp\u003eSuccessful Restaurant Concepts 64\u003c\/p\u003e \u003cp\u003eRestaurant Life Cycles 68\u003c\/p\u003e \u003cp\u003eConcept Adaptation 69\u003c\/p\u003e \u003cp\u003eRestaurant Symbology 71\u003c\/p\u003e \u003cp\u003eMultiple-Concept Chains 72\u003c\/p\u003e \u003cp\u003eSequence of Restaurant Development: From Concept to Opening 72\u003c\/p\u003e \u003cp\u003ePlanning Services 73\u003c\/p\u003e \u003cp\u003eCommon Denominators of Restaurants 74\u003c\/p\u003e \u003cp\u003eMission Statement 81\u003c\/p\u003e \u003cp\u003eConcept and Location 82\u003c\/p\u003e \u003cp\u003eCriteria for Locating a Restaurant 82\u003c\/p\u003e \u003cp\u003eLocation Information Checklist 93\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart Two \u003c\/b\u003e\u003cb\u003eRestaurant Management 97\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 4 The Menu 99\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eConsiderations in Planning a Menu 100\u003c\/p\u003e \u003cp\u003eCapability\/Consistency 102\u003c\/p\u003e \u003cp\u003eEquipment Capacity and Layout 102\u003c\/p\u003e \u003cp\u003eAvailability of Ingredients 102\u003c\/p\u003e \u003cp\u003ePrice and Pricing Strategy 103\u003c\/p\u003e \u003cp\u003eNutritional Value 106\u003c\/p\u003e \u003cp\u003eFlavor 111\u003c\/p\u003e \u003cp\u003eAccuracy in Menus 111\u003c\/p\u003e \u003cp\u003eMenu Items 113\u003c\/p\u003e \u003cp\u003eMenu Types 116\u003c\/p\u003e \u003cp\u003eMenu Engineering 119\u003c\/p\u003e \u003cp\u003eMenu Design and Layout 120\u003c\/p\u003e \u003cp\u003eStandardized Recipes 122\u003c\/p\u003e \u003cp\u003eMenu Trends 124\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 5 Restaurant Business and Marketing Plans 128\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eWhat Business Entity Is Best? 129\u003c\/p\u003e \u003cp\u003eBuy–Sell Agreement with Partners 134\u003c\/p\u003e \u003cp\u003eLegal Aspects of Doing Business 134\u003c\/p\u003e \u003cp\u003eBusiness Plan 138\u003c\/p\u003e \u003cp\u003eThe Difference between Marketing and Sales 141\u003c\/p\u003e \u003cp\u003eMarketing Planning and Strategy 141\u003c\/p\u003e \u003cp\u003eMarket Assessment, Demand, Potential, and Competition Analysis 145\u003c\/p\u003e \u003cp\u003eMarketing Mix—The Four Ps 147\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 6 Restaurant Leadership and Management 161\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eLeading Employees 162\u003c\/p\u003e \u003cp\u003eThe Nature of Leadership 164\u003c\/p\u003e \u003cp\u003eEmployee Input, and What’s in It for Me? 165\u003c\/p\u003e \u003cp\u003ePolicies and Procedures 166\u003c\/p\u003e \u003cp\u003eManagement Topics 166\u003c\/p\u003e \u003cp\u003eRestaurant Management Issues 171\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 7 Planning and Equipping the Kitchen 185\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBack-of-the-House Green 188\u003c\/p\u003e \u003cp\u003eOpen Kitchen 189\u003c\/p\u003e \u003cp\u003eKitchen Floor Coverings 192\u003c\/p\u003e \u003cp\u003eKitchen Equipment 192\u003c\/p\u003e \u003cp\u003eEquipment Stars 196\u003c\/p\u003e \u003cp\u003eMaintaining Kitchen Equipment 204\u003c\/p\u003e \u003cp\u003eMeeting with the Health Inspector 206\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 8 Food Purchasing 209\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSustainable Purchasing 210\u003c\/p\u003e \u003cp\u003eFood-Purchasing System 214\u003c\/p\u003e \u003cp\u003eTypes of Purchasing 217\u003c\/p\u003e \u003cp\u003eBuying Meat 218\u003c\/p\u003e \u003cp\u003eBuying Fresh Fruits and Vegetables 220\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 9 Financing and Leasing 227\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFinancing 228\u003c\/p\u003e \u003cp\u003eSufficient Capital 228\u003c\/p\u003e \u003cp\u003ePreparing for the Loan Application 229\u003c\/p\u003e \u003cp\u003eUniform System of Accounts for Restaurants 236\u003c\/p\u003e \u003cp\u003eSecuring a Loan 241\u003c\/p\u003e \u003cp\u003eLeasing 250\u003c\/p\u003e \u003cp\u003eWhat Is a Restaurant Worth? 256\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart Three \u003c\/b\u003e\u003cb\u003eRestaurant Operations 261\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 10 Bar and Beverages 263\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAlcoholic Beverage Licenses 264\u003c\/p\u003e \u003cp\u003eBar Layout and Design 266\u003c\/p\u003e \u003cp\u003eBeverages 267\u003c\/p\u003e \u003cp\u003eBartenders 272\u003c\/p\u003e \u003cp\u003eBasic Bar Inventory 272\u003c\/p\u003e \u003cp\u003eWines 274\u003c\/p\u003e \u003cp\u003eResponsible Alcoholic Beverage Service 283\u003c\/p\u003e \u003cp\u003eThird-Party Liability 284\u003c\/p\u003e \u003cp\u003eControls 284\u003c\/p\u003e \u003cp\u003eCoffee and Tea 285\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 11 Budgeting and Control 290\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eRestaurant Operations 291\u003c\/p\u003e \u003cp\u003eFront of the House 291\u003c\/p\u003e \u003cp\u003eBack of the House 296\u003c\/p\u003e \u003cp\u003eControl 298\u003c\/p\u003e \u003cp\u003eInventory Control 299\u003c\/p\u003e \u003cp\u003eFood Costing 300\u003c\/p\u003e \u003cp\u003eLiquor Control 301\u003c\/p\u003e \u003cp\u003eControllable Expenses 304\u003c\/p\u003e \u003cp\u003eLabor Costs 305\u003c\/p\u003e \u003cp\u003eLabor Management 310\u003c\/p\u003e \u003cp\u003eNew Overtime Rule 310\u003c\/p\u003e \u003cp\u003eFinancial Reporting 311\u003c\/p\u003e \u003cp\u003eE-Learning 311\u003c\/p\u003e \u003cp\u003eGuest Check Control 311\u003c\/p\u003e \u003cp\u003eProductivity Analysis and Cost Control 312\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 12 Food Production and Sanitation 316\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eOur Culinary Heritage 317\u003c\/p\u003e \u003cp\u003eNative American Influence 317\u003c\/p\u003e \u003cp\u003eAfrican-American Influence 318\u003c\/p\u003e \u003cp\u003eItalian Influence 318\u003c\/p\u003e \u003cp\u003eFrench Influence 318\u003c\/p\u003e \u003cp\u003eReceiving 322\u003c\/p\u003e \u003cp\u003eStorage 323\u003c\/p\u003e \u003cp\u003eFood Production 324\u003c\/p\u003e \u003cp\u003eProduction Procedures 327\u003c\/p\u003e \u003cp\u003eStaffing and Scheduling 328\u003c\/p\u003e \u003cp\u003eFoodborne Illness 328\u003c\/p\u003e \u003cp\u003eHazard Analysis of Critical Control Points 335\u003c\/p\u003e \u003cp\u003eCommon Food Safety Mistakes 337\u003c\/p\u003e \u003cp\u003eApproaches to Food Safety 338\u003c\/p\u003e \u003cp\u003eFood Protection as a System 339\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 13 Organization, Recruiting, and Staffing 345\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eJob Descriptions 346\u003c\/p\u003e \u003cp\u003eOrganizing People and Jobs 349\u003c\/p\u003e \u003cp\u003eStaffing the Restaurant 349\u003c\/p\u003e \u003cp\u003eCivil Rights Laws 359\u003c\/p\u003e \u003cp\u003eQuestions to Avoid on the Application Form and During the Interview 361\u003c\/p\u003e \u003cp\u003eCareful Selection of Staff 365\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 14 Training and Service 371\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eOrientation 372\u003c\/p\u003e \u003cp\u003ePart-Time Employees 373\u003c\/p\u003e \u003cp\u003eTraining and Development 373\u003c\/p\u003e \u003cp\u003eMethods for Training Employees 381\u003c\/p\u003e \u003cp\u003eService 384\u003c\/p\u003e \u003cp\u003eTact: Always 395\u003c\/p\u003e \u003cp\u003eGlossary G-1\u003c\/p\u003e \u003cp\u003eIndex I-1\u003c\/p\u003e \u003cp\u003e\u003cb\u003eJOHN R. WALKER,\u003c\/b\u003e 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 \u003ci\u003eSupervision in the Hospitality Industry, Ninth Edition\u003c\/i\u003e as well as numerous journal articles. John currently teaches undergraduate and graduate courses in Hospitality and Restaurant Management.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eAN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT BUSINESS\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIn the newly revised \u003ci\u003eThe Restaurant: From Concept to Operation, Ninth Edition\u003c\/i\u003e, 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. \u003c\/p\u003e\u003cp\u003eReaders 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. \u003c\/p\u003e\u003cp\u003eThe ninth edition of \u003ci\u003eThe Restaurant: From Concept to Operation\u003c\/i\u003e 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: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eA thorough introduction to the restaurant business, from the history of eating out to the modern challenges of restaurant operation\u003c\/li\u003e \u003cli\u003eA comprehensive exploration of restaurants and their owners, including quick-casual, sandwich, family, fine-dining, and other establishments \u003c\/li\u003e \u003cli\u003ePractical discussions of menus, kitchens, and purchasing, including prices and pricing strategies, menu accuracy, health inspections, and food purchasing systems\u003c\/li\u003e \u003cli\u003eIn-depth examinations of restaurant operations, including bar and beverage service, budgeting and control, and food production and sanitation \u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003eAn indispensable resource for undergraduate and graduate restaurant and food management services and business administration students, \u003ci\u003eThe Restaurant: From Concept to Operation, Ninth Edition\u003c\/i\u003e is also perfect for aspiring and practicing restaurant owners and restaurant investors seeking a one-stop guide to the restaurant business.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47990329770213,"sku":"NP9781119762164","price":110.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119762164.jpg?v=1761787381","url":"https:\/\/k12savings.com\/es\/products\/the-restaurant-isbn-9781119762164","provider":"K12savings","version":"1.0","type":"link"}