The Restaurant From Concept To Operation
This text covers all aspects of developing the concept of a new restaurant, start-up issues, and operation of a going concern. As well as being an essential text for hospitality students, it should also appeal to professionals launching a restaurant.
"The Restaurant: From Concept to Operation" takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept.