Book by Walker John R Lundberg Donald E
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The comprehensive guide to restaurant success
It takes more than hard work and a dream to succeed in the restaurant business. The successful restaurateur must choose a suitable concept, find a market gap to fill, develop business and marketing plans, and secure financial backing. Next comes selecting the perfect location, obtaining the necessary permits, creating a menu that will tantalize the market, designing the interior, and hiring and training employees. Once the restaurant is open to the public comes the most difficult challenge of all making sure that customers who visit once come back for more.
The Restaurant: From Concept to Operation, Third Edition, covers every aspect of conceiving, opening, and running all types of restaurants from a fast–food franchise to an upscale dining room. This easy–to–read guide prepares readers to deal with a broad variety of start–up issues and puts them on the solid footing they’ll need to ensure the restaurant’s ongoing success. This comprehensive, hands–on primer provides:
This field–proven book gives students, chefs, and entrepreneurs the comprehensive and authoritative information they need to master every challenge and succeed in this highly competitive and rewarding industry.
JOHN R. WALKER, DBA, CHA, FMP, is the McKibbon Professor of Hotel and Restaurant Management at the School of Hotel and Restaurant Management at the University of South Florida, Sarasota-Manatee.
DONALD E. LUNDBERG, PHD, (deceased) was dean of the College of Business at United States International University and Professor Emeritus at California State Polytechnic University, Pomona, California.
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Etat : Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions. N° de réf. du vendeur Z1-EE-037-00049
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