Walker, Lundberg:

The Restaurant: From Concept to Operation, 4th Edition

Student Companion Site

Table Of Contents

Chapter 1: Introduction.

Chapter 2: Kinds and Characteristics of Restaurant and Their Owners.

Chapter 3: Concept, Location, and Design.

Chapter 4: Restaurant Business and Marketing Plans.

Chapter 5: Financing and Leasing.

Chapter 6: Legal and Tax Matters.

Chapter 7: The Menu.

Chapter 8: Bar and Beverages.

Chapter 9: Food Purchasing.

Chapter 10: Planning and Equipping the Kitchen.

Chapter 11: Restaurant Operations and Costs.

Chapter 12: Organization, Recruiting, and Staffing.

Chapter 13: Employee Training and Development.

Chapter 14: Service and Customer Relations.

Chapter 15: Restaurant Technology.

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