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Research and Markets adds 'The Restaurant: From Concept to Operation'
March 25, 2008
DUBLIN, Ireland — Research and Markets has announced the addition of "The Restaurant: From Concept to Operation, 5th Edition" to its offering. The revised and updated addition comprehensively covers opening and running a restaurant, from a fast-food franchise to a fine-dining establishment.
Topics covered include location selection, permits and legal issues, menu development, interior design and employee hiring and training. Skills such as turning first-time guests into regular patrons are also described. Special features of this edition include:
- Increased focus on the independent restaurateur, with greater emphasis on restaurant business plans
- A new chapter on food production and sanitation
- Greater emphasis on restaurant business plans, including new exercises
- New profiles, which describe a recently opened restaurant, begin Parts 1, 2, 3 and 4
- New coverage of restaurant concepts and use of technology in restaurants
- Expanded sections on back-of-the-house and control contents; franchising; and leasing and insurance
Topics covered:
- Introduction
- Kinds and characteristics of restaurants and their owners
- Concept, location and design
- Restaurant business and marketing plans
- Financing and leasing
- Legal and tax matters
- The menu
- Planning and equipping the kitchen.
- Food purchasing
- Food production and sanitation
- Service and guest relations
- Bar and beverages
- Technology in the restaurant industry
- Restaurant operations, budgeting and control
- Organization, recruiting and staffing
- Employee training and development
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