- Paperback: 96 pages
- Publisher: John Wiley & Sons Canada, Ltd.; 3rd Edition edition (Oct 23 2000)
- Language: English
- ISBN-10: 0471413100
- ISBN-13: 978-0471413103
- Product Dimensions: 23.2 x 19 x 0.8 cm
- Shipping Weight: 213 g
- Amazon Bestsellers Rank: #2,403,637 in Books (See Top 100 in Books)
- See Complete Table of Contents
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Product Details |
Product Description
Review
"- "...presents a basic framework of a broad variety of issues which the budding restaurateur would need to address" International Journal of Hospitality Management"
--This text refers to an out of print or unavailable edition of this title.
Book Description
A comprehensive blueprint of what the restaurant business entails. Shows the logical progression from dream to reality, from concept to finding a ``market gap'' to operating an eating establishment. Also covers menu planning, employee training, equipping the kitchen, food protection, sanitation and more.
Inside This Book
(Learn More)
First Sentence
1. List five reasons people have cited in choosing to open a restaurant, along with each reason's drawbacks. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Back Cover
1. List five reasons people have cited in choosing to open a restaurant, along with each reason's drawbacks. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Back Cover
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Customer Reviews
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.0 out of 5 stars (8 customer reviews)
22 of 27 people found the following review helpful
4.0 out of 5 stars
Enlightening, April 4 2000
By A Customer - Published on Amazon.com
This review is from: The Restaurant: From Concept to Operation (Hardcover)
For someone who has been searching for a thorough guide book on the restaurant management like me, this book is a gem! It's packed with invaluable advice, practical tips and thorough guidelines on virtually all essential aspects of the restaurant business. It is well organized and written in such a clear, simple language. In short, an extraordinary guide in many ways!
1 of 1 people found the following review helpful
5.0 out of 5 stars
This is the best guide to the rstaurant business you will find!, Jan 18 2010
By Jay Rupert - Published on Amazon.com
This review is from: The Restaurant: From Concept to Operation (Hardcover)
This book is great for the industry professionals that are somewhat educated and able to understand restaurant business concepts. I had been searching for a guide book from someone that actually understands the pitfall and requirements associated with opening a restaurant. This book is a guiding light packed with practical advice and its step by step approach is a welcomed change form a person actually interested in the restaurant business. If you are thinking of being in the restaurant business this is a step by step guide to success. Don't sart a restaurant with out reading this book.
4.0 out of 5 stars
Good, May 24 2012
By first review - Published on Amazon.com
Amazon Verified Purchase(What's this?)
This review is from: The Restaurant: From Concept to Operation (Hardcover)
Cool read for $5. Lots of terrific info in this book. A good basis for beginning development of a business plan. However anyone who already owns a restuarant and takes it seriously; will find most this book as common knowledge.
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