The Restaurant

THE RESTAURANT AN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT BUSINESS In the newly revised The From Concept to Operation, Ninth Edition , 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. Readers 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. The ninth edition of The From Concept to Operation 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 An indispensable resource for undergraduate and graduate restaurant and food management services and business administration students, The From Concept to Operation, Ninth Edition is also perfect for aspiring and practicing restaurant owners and restaurant investors seeking a one-stop guide to the restaurant business.