The Restaurant: From Concept to Operation

ISBN-13: 9781119762164 / Angielski / Twarda / 2021 / 512 str.

John R. (United States International University) Walker

Spis treści

Preface viiAcknowledgments xiPart One Restaurants, Owners, Locations, and Concepts 1Chapter 1 Introduction 3Early History of Eating Out 5French Culinary History 6Birth of Restaurants in America 7Challenges of Restaurant Operation 14Buy, Build, Franchise, or Manage? 16Starting from Scratch 19Restaurants as Roads to Riches 20The Panera and Chipotle Effect 20Restaurant Organization 21Reasons Why People Go into the Restaurant Business 21Chapter 2 Restaurants and Their Owners 26Kinds and Characteristics of Restaurants 27Sandwich Shops 30Quick-Service Restaurants 31Fast-Casual Restaurants 33Family Restaurants 34Casual Restaurants 34Fine-Dining Restaurants 36Hotel Restaurants 36Steakhouses 37Seafood Restaurants 40Ethnic Restaurants 41Theme Restaurants 43Coffee Shops 45Post-COVID-19 Ownership 46Chef-Owned Restaurants 46Celebrity Chefs 49Centralized Home Delivery Restaurants 52Chapter 3 Concept, Location, and Design 57Restaurant Concepts 58Defining the Concept and Market 63Successful Restaurant Concepts 64Restaurant Life Cycles 68Concept Adaptation 69Restaurant Symbology 71Multiple-Concept Chains 72Sequence of Restaurant Development: From Concept to Opening 72Planning Services 73Common Denominators of Restaurants 74Mission Statement 81Concept and Location 82Criteria for Locating a Restaurant 82Location Information Checklist 93Part Two Restaurant Management 97Chapter 4 The Menu 99Considerations in Planning a Menu 100Capability/Consistency 102Equipment Capacity and Layout 102Availability of Ingredients 102Price and Pricing Strategy 103Nutritional Value 106Flavor 111Accuracy in Menus 111Menu Items 113Menu Types 116Menu Engineering 119Menu Design and Layout 120Standardized Recipes 122Menu Trends 124Chapter 5 Restaurant Business and Marketing Plans 128What Business Entity Is Best? 129Buy-Sell Agreement with Partners 134Legal Aspects of Doing Business 134Business Plan 138The Difference between Marketing and Sales 141Marketing Planning and Strategy 141Market Assessment, Demand, Potential, and Competition Analysis 145Marketing Mix--The Four Ps 147Chapter 6 Restaurant Leadership and Management 161Leading Employees 162The Nature of Leadership 164Employee Input, and What's in It for Me? 165Policies and Procedures 166Management Topics 166Restaurant Management Issues 171Chapter 7 Planning and Equipping the Kitchen 185Back-of-the-House Green 188Open Kitchen 189Kitchen Floor Coverings 192Kitchen Equipment 192Equipment Stars 196Maintaining Kitchen Equipment 204Meeting with the Health Inspector 206Chapter 8 Food Purchasing 209Sustainable Purchasing 210Food-Purchasing System 214Types of Purchasing 217Buying Meat 218Buying Fresh Fruits and Vegetables 220Chapter 9 Financing and Leasing 227Financing 228Sufficient Capital 228Preparing for the Loan Application 229Uniform System of Accounts for Restaurants 236Securing a Loan 241Leasing 250What Is a Restaurant Worth? 256Part Three Restaurant Operations 261Chapter 10 Bar and Beverages 263Alcoholic Beverage Licenses 264Bar Layout and Design 266Beverages 267Bartenders 272Basic Bar Inventory 272Wines 274Responsible Alcoholic Beverage Service 283Third-Party Liability 284Controls 284Coffee and Tea 285Chapter 11 Budgeting and Control 290Restaurant Operations 291Front of the House 291Back of the House 296Control 298Inventory Control 299Food Costing 300Liquor Control 301Controllable Expenses 304Labor Costs 305Labor Management 310New Overtime Rule 310Financial Reporting 311E-Learning 311Guest Check Control 311Productivity Analysis and Cost Control 312Chapter 12 Food Production and Sanitation 316Our Culinary Heritage 317Native American Influence 317African-American Influence 318Italian Influence 318French Influence 318Receiving 322Storage 323Food Production 324Production Procedures 327Staffing and Scheduling 328Foodborne Illness 328Hazard Analysis of Critical Control Points 335Common Food Safety Mistakes 337Approaches to Food Safety 338Food Protection as a System 339Chapter 13 Organization, Recruiting, and Staffing 345Job Descriptions 346Organizing People and Jobs 349Staffing the Restaurant 349Civil Rights Laws 359Questions to Avoid on the Application Form and During the Interview 361Careful Selection of Staff 365Chapter 14 Training and Service 371Orientation 372Part-Time Employees 373Training and Development 373Methods for Training Employees 381Service 384Tact: Always 395Glossary G-1Index I-1

O autorze

JOHN R. WALKER, DBA, United States International University, CHA, FMP, is currently McKibbon Professor of Hotel and Restaurant Management and Fulbright Senior Specialist, University of South Florida. He has written a number of successful texts including Wiley's Supervision in the Hospitality Industry, Ninth Edition as well as numerous journal articles. John currently teaches undergraduate and graduate courses in Hospitality and Restaurant Management.