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The Restaurant: From Concept to Operation
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The Restaurant: From Concept to Operation

3.69  ·  Rating details ·  32 ratings  ·  6 reviews
Comprehensively covers opening and running a restaurant-revised and updated A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It takes know-how, the right planning, ...more
Hardcover, 493 pages
Published September 1st 2007 by John Wiley & Sons (first published November 30th 1983)
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Apr 19, 2019 rated it liked it  ·  review of another edition
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!
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.
Never really used it much for class.
Some elements may be outdated, but overall has excellent base information that is not date-dependent.
Sep 07, 2008 rated it it was ok
Recommends it for: People looking to open their own restaurant.
Shelves: school-books
This book was really badly organized. So much so that it drove me nuts. At least it did it's job, though.
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