Restaurant Concepts, Management, and Operations
by John R. Walker
8th Edition
Publisher: Wiley
Book Details
| Print ISBN | 9781119326106 |
| eText ISBN | 9781119393627 |
| Publisher | Wiley |
| Publishing Year | 2018 |
| Edition | 8th Edition |
| Language | English |
| Pages | 448 |
Restaurant Concepts, Management, and Operations, 8th Edition, is a textbook designed to guide readers through planning, creating, and opening a restaurant. The volume emphasizes foundational business requirements while maintaining a focused perspective on the independent restaurateur.
Core coverage addresses the initial development of a dining establishment alongside ongoing management responsibilities. The text examines concept formation, business and marketing plans, financing, and kitchen design, as well as operational duties involving food purchasing, cost control, bar service, and sanitation.
Consolidated to fit a traditional academic semester schedule, the textbook provides review questions in each chapter to support student practice and concept review.
Table of Contents
Chapter 1: Introduction
- • Early History of Eating Out
- • French Culinary History
- • Birth of Restaurants in America
- • Challenges of Restaurant Operation
- • Buy, Build, Franchise, or Manage?
- • Starting from Scratch
- • Restaurants as Roads to Riches
- • The Chipotle Effect
Chapter 2: Restaurants and Their Owners
- • Kinds and Characteristics of Restaurants
- • Sandwich Shops
- • Quick-Service Restaurants
- • Fast-Casual Restaurants
- • Family Restaurants
- • Casual Restaurants
- • Fine-Dining Restaurants
- • Hotel Restaurants
- • Steakhouses
- • Seafood Restaurants
- • Ethnic Restaurants
- • Theme Restaurants
- • Coffee Shops
- • Chef-Owned Restaurants
- • Celebrity Chefs
- • Centralized Home Delivery Restaurants
Chapter 3: Concept, Location, and Design
- • Restaurant Concepts
- • Defining the Concept and Market
- • Successful Restaurant Concepts
- • Restaurant Life Cycles
- • Concept Adaptation
- • Restaurant Symbology
- • Multiple-Concept Chains
- • Sequence of Restaurant Development: From Concept to Opening
- • Planning Services
- • Common Denominators of Restaurants
- • Mission Statement
- • Concept and Location
- • Criteria for Locating a Restaurant
- • Location Information Checklist
Chapter 4: The Menu
- • Considerations in Planning a Menu
- • Capability/Consistency
- • Equipment Capacity and Layout
- • Availability of Ingredients
- • Price and Pricing Strategy
- • Nutritional Value
- • Flavor
- • Accuracy in Menus
- • Menu Items
- • Menu Types
- • Menu Engineering
- • Menu Design and Layout
- • Standardized Recipes
- • Menu Trends
Chapter 5: Restaurant Business and Marketing Plans
- • What Business Entity Is Best?
- • Buy–Sell Agreement with Partners
- • Legal Aspects of Doing Business
- • Business Plan
- • The Difference between Marketing and Sales
- • Marketing Planning and Strategy
- • Market Assessment, Demand, Potential, and Competition Analysis
- • Marketing Mix—The Four Ps
Chapter 6: Restaurant Leadership and Management
- • Leading Employees
- • The Nature of Leadership
- • Employee Input, and What’s in It for Me?
- • Policies and Procedures
- • Management Topics
- • Restaurant Management Issues
Chapter 7: Planning and Equipping the Kitchen
- • Back-of-the-House Green
- • Open Kitchen
- • Kitchen Floor Coverings
- • Kitchen Equipment
- • Equipment Stars
- • Maintaining Kitchen Equipment
- • Meeting with the Health Inspector
Chapter 8: Food Purchasing
- • Sustainable Purchasing
- • Food-Purchasing System
- • Types of Purchasing
- • Buying Meat
- • Buying Fresh Fruits and Vegetables
Chapter 9: Financing and Leasing
- • Financing
- • Sufficient Capital
- • Preparing for the Loan Application
- • Uniform System of Accounts for Restaurants
- • Securing a Loan
- • Leasing
- • What Is a Restaurant Worth?
Chapter 10: Bar and Beverages
- • Alcoholic Beverage Licenses
- • Bar Layout and Design
- • Beverages
- • Bartenders
- • Basic Bar Inventory
- • Wines
- • Responsible Alcoholic Beverage Service
- • Third-Party Liability
- • Controls
- • Coffee and Tea
Chapter 11: Budgeting and Control
- • Restaurant Operations
- • Front of the House
- • Back of the House
- • Control
- • Inventory Control
- • Food Costing
- • Liquor Control
- • Controllable Expenses
- • Labor Costs
- • Labor Management
- • New Overtime Rule
- • Financial Reporting
- • E-learning
- • Guest Check Control
- • Productivity Analysis and Cost Control
Chapter 12: Food Production and Sanitation
- • Our Culinary Heritage
- • Native American Influence
- • African-American Influence
- • Italian Influence
- • French Influence
- • Receiving
- • Storage
- • Food Production
- • Production Procedures
- • Staffing and Scheduling
- • Foodborne Illness
- • Hazard Analysis of Critical Control Points
- • Common Food Safety Mistakes
- • Approaches to Food Safety
- • Food Protection as a System
Chapter 13: Organization, Recruiting, and Staffing
- • Job Descriptions
- • Organizing People and Jobs
- • Staffing the Restaurant
- • Civil Rights Laws
- • Questions to Avoid on the Application Form and During the Interview
- • Careful Selection of Staff
Chapter 14: Training and Service
- • Orientation
- • Part-Time Employees
- • Training and Development
- • Methods for Training Employees
- • Service
- • Tact: Always
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