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
Topics covered:
  • Introduction
  • Kinds and characteristics of restaurants and their owners
  • Concept, location and design
  • Restaurant business and marketing plans
  • Financing and leasing
  • Legal and tax matters
  • The menu
  • Planning and equipping the kitchen.
  • Food purchasing
  • Food production and sanitation
  • Service and guest relations
  • Bar and beverages
  • Technology in the restaurant industry
  • Restaurant operations, budgeting and control
  • Organization, recruiting and staffing
  • Employee training and development

Topics: Food & Beverage , Operations Management


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