Research and Markets adds 'The Restaurant: From Concept to Operation'
March 25, 2008
DUBLIN, Ireland — Research and Markets has announced the addition of "The Restaurant: From Concept to Operation, 5th Edition" to its offering. The revised and updated addition comprehensively covers opening and running a restaurant, from a fast-food franchise to a fine-dining establishment.
Topics covered include location selection, permits and legal issues, menu development, interior design and employee hiring and training. Skills such as turning first-time guests into regular patrons are also described. Special features of this edition include:
Increased focus on the independent restaurateur, with greater emphasis on restaurant business plans
A new chapter on food production and sanitation
Greater emphasis on restaurant business plans, including new exercises
New profiles, which describe a recently opened restaurant, begin Parts 1, 2, 3 and 4
New coverage of restaurant concepts and use of technology in restaurants
Expanded sections on back-of-the-house and control contents; franchising; and leasing and insurance
Kinds and characteristics of restaurants and their owners