Walker:

The Restaurant: From Concept to Operation, 6th Edition

Student Companion Site

Table Of Contents

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

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