The Restaurant From Concept To Operation(5th Edition)
Authors:
John R Walker
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Solution Manual Includes
Price:
$9.99
Book details
ISBN: 0471740578, 9780471740575
Book publisher: Wiley
Book Price $0 : The book 'The Restaurant: From Concept to Operation' by John R. Walker provides an in-depth guide to establishing and running a successful restaurant business. In its fifth edition, the work is a comprehensive resource that blends theoretical frameworks with practical applications, making it an indispensable guide for both aspiring restaurateurs and established business owners. The book delves into critical aspects of the industry, including restaurant demographics, target marketing, menu planning, and service quality. John R. Walker articulates the complexity of the restaurant management landscape by unraveling various operational strategies and marketing techniques necessary for gaining a competitive edge. The text includes practical examples, case studies, and an updated table of content that ensures readers can easily navigate through detailed segments like financial management, human resources, and legal considerations. Additionally, the book serves as an informal solution manual and answer key, guiding readers through complex operational challenges with expert insights and best practices. By covering a breadth of subjects from initial concept development to daily operations, the book underscores practical business solutions tailored to the intricacies of the culinary world. 'The Restaurant' has been well-received for its thorough, up-to-date content and continues to be an essential reference for those in the hospitality industry. Key LSI phrases include restaurant management, business strategy, food service operations, and culinary entrepreneurship.
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