Walker:

Restaurant Concepts, Management, and Operations, 8th Edition

Instructor Companion Site

Table Of Contents

Chapter 1: Introduction

Chapter 2: Restaurants and Their Owners

Chapter 3: Concept, Location, and Design

Chapter 4: The Menu

Chapter 5: Restaurant Business and Marketing Plans

Chapter 6: Restaurant Leadership and Management

Chapter 7: Planning and Equipping the Kitchen

Chapter 8: Food Purchasing

Chapter 9: Financing and Leasing

Chapter 10: Bar and Beverages

Chapter 11: Budgeting and Control

Chapter 12: Food Production and Sanitation

Chapter 13: Organization, Recruiting, and Staffing

Chapter 14: Training and Service

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