{"product_id":"restaurant","title":"Restaurant","description":"\u003cb\u003eTHE RESTAURANT\u003c\/b\u003e \u003cp\u003e\u003cb\u003eAN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT BUSINESS\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eIn the newly revised \u003ci\u003eThe Restaurant: From Concept to Operation, Ninth Edition\u003c\/i\u003e, accomplished hospitality and restaurant professional John R. Walker delivers a comprehensive exploration of opening a restaurant, from the initial idea to the grand opening. The book offers readers robust, applications-based coverage of all aspects of developing, opening, and running a restaurant. \u003c\/p\u003e\u003cp\u003eReaders will discover up-to-date material on staffing, legal and regulatory issues, cost control, financing, marketing and promotion, equipment and design, menus, sanitation, and concepts. Every chapter has been revised, updated and enhanced with several industry examples, sidebars, charts, tables, photos, and menus. \u003c\/p\u003e\u003cp\u003eThe ninth edition of \u003ci\u003eThe Restaurant: From Concept to Operation\u003c\/i\u003e provides readers with all the information they need to make sound decisions that will allow for the building of a thriving restaurant business. The book also offers: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eA thorough introduction to the restaurant business, from the history of eating out to the modern challenges of restaurant operation\u003c\/li\u003e\n\u003cli\u003eA comprehensive exploration of restaurants and their owners, including quick-casual, sandwich, family, fine-dining, and other establishments \u003c\/li\u003e\n\u003cli\u003ePractical discussions of menus, kitchens, and purchasing, including prices and pricing strategies, menu accuracy, health inspections, and food purchasing systems\u003c\/li\u003e\n\u003cli\u003eIn-depth examinations of restaurant operations, including bar and beverage service, budgeting and control, and food production and sanitation \u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003eAn indispensable resource for undergraduate and graduate restaurant and food management services and business administration students, \u003ci\u003eThe Restaurant: From Concept to Operation, Ninth Edition\u003c\/i\u003e is also perfect for aspiring and practicing restaurant owners and restaurant investors seeking a one-stop guide to the restaurant business.\u003c\/p\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":54220758810968,"sku":"9781119762164","price":140.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0278\/1295\/4195\/files\/9781119762164.jpg?v=1778900466","url":"https:\/\/agendabookshop.com\/products\/restaurant","provider":"Agenda Bookshop","version":"1.0","type":"link"}