2011年1月1日星期六

【暢銷書】The Restaurant: From Concept to Operation, 6/e[The Restaurant: From Concept To Operation, 6/E]＊專業/教科書/政府出版品類＊

The Restaurant: From Concept to Operation, 6/e[The Restaurant: From Concept To Operation, 6/E]～推薦！

作者：John R. Walker
出版社：桂魯
出版日期：2011/01/01
語言：英文

ISBN：9780470626436
叢書系列：餐旅
規格：精裝/557頁/16k/19x26cm/普通級/單色印刷/初版
出版地：台灣
本書分類：專業/教科書/政府出版品>休閒餐旅類>觀光休閒

【Introduction】簡介/書評/特色/摘要

　　Turning your restaurant dreams into real success is an exciting challenge that requires a wide array of skills and a vast body of knowledge. The new Sixth Edition of The Restaurant: From Concept to Operation covers everything aspiring restaurateurs need to know to conceive, open, and run any type of restaurant. From concept to menus to staffing to legal and tax matters, this one-stop guide is packed with indispensable information to guide you to success in this highly competitive and rewarding industry.

　　This Sixth Edition has been revised, updated, and enhanced with numerous industry examples, advice containing sidebars, charts, tables, photographs, and menus, and includes the latest discussion of trends and issues within restaurant management, including the greening of the industry, sustainability, leadership, and social media as a marketing and sales opportunity.

【Table of Contents】目錄/大綱/內容概要

Chapter 1: Introduction
Chapter 2: Kinds and Characteristics of Restaurants and Their Owners
Chapter 3: Concept, Location, and Design
Chapter 4: The Menu
Chapter 5: Planning and Equipping the Kitchen
Chapter 6: Food Purchasing
Chapter 7: Bar and Beverages
Chapter 8: Operations, Budgeting, and Control
Chapter 9: Food Production and Sanitation
Chapter 10: Restaurant Leadership and Management
Chapter 11: Organization, Recruiting, and Staffing
Chapter 12: Employee Training and Development
Chapter 13: Service and Guest Relations
Chapter 14: Technology in the Restaurant Industry
Chapter 15: Restaurant Business and Marketing Plans
Chapter 16: Financing and Leasing
Chapter 17: Legal and Tax Matters