The Restaurant: From Concept to Operation, 6th Edition

by John R. Walker

Restaurant owners will continue to turn to The Restaurant because it helps them gain the skills needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. New sections have also been included on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business.

Genres: Nonfiction

576 pages, Hardcover

First published November 30, 1983

Reviews

[Kelly · Rating 3 out of 5]

I'm sure there are updated versions to this book, but this was the one I was assigned to use for my class this semester. It has typos and editing issues, but overall has great information. I learned a lot from this book!

[Lauren · Rating 5 out of 5]

This book was amazing. I'm not a Food and Beverage major, but it was required for my degree (Hotel Management). I was never bored once and I found the chapters were easy to read and understand. It was very organized and I think it's one of the few textbooks that can be considered good and worth reading.

[Heather · Rating 2 out of 5]

This book was really badly organized. So much so that it drove me nuts. At least it did it's job, though.

[Matthew · Rating 3 out of 5]

Never really used it much for class.

[Yaaresse · Rating 5 out of 5]

Some elements may be outdated, but overall has excellent base information that is not date-dependent.

[Gisse Stephanie]

i want to read to study for university