Table of contents for The restraurant : from concept to operation / John R. Walker, Donald E. Lundberg.


Bibliographic record and links to related information available from the Library of Congress catalog


Information from electronic data provided by the publisher. May be incomplete or contain other coding.


Counter
Preface. 
 Acknowledgments. 
 Chapter 1. Introduction. 
 Chapter 2. Kinds and Characteristics of Restaurant and Their Owners. 
 Chapter 3. Concept, Location, and Design. 
 Chapter 4. Restaurant Business and Marketing Plans. 
 Chapter 5. Financing and Leasing. 
 Chapter 6. Legal and Tax Matters. 
 Chapter 7. The Menu. 
 Chapter 8. Bar and Beverages. 
 Chapter 9. Food Purchasing. 
 Chapter 10. Planning and Equipping the Kitchen. 
 Chapter 11. Restaurant Operations and Costs. 
 Chapter 12. Organization, Recruiting, and Staffing. 
 Chapter 13. Employee Training and Development. 
 Chapter 14. Service and Customer Relations. 
 Chapter 15. Restaurant Technology. 
 Glossary. 
 Index. 
 _ 
 
 _
 


Library of Congress subject headings for this publication: Restaurant management