Walker, John R., <br/><br/>
Restaurant concepts, management, and operations / 
John R. Walker, DBA, CHA, FMP, McKibbon Professor of Hotel and Restaurant Management, and Fulbright Senior Specialist, University of South Florida Sarasota-Manatee. 
 - Eighth edition. 
 - Hoboken :  Wiley,  2018. 
 - xii, 431 pages :  illustrations ;  28 cm. 
<br/><br/> Revised edition of the author's The restaurant, [2014] 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Preface -- Acknowledgments -- Restaurants, owners, locations, and concepts -- Introduction -- Restaurants and their owners -- Concept, location, and design -- Restaurant management -- The menu -- Restaurant business and marketing plans -- Restaurant leadership and management -- Planning and equipping the kitchen -- Food purchasing -- Financing and leasing -- Restaurant operations -- Bar and beverages -- Operations, budgeting, and control -- Food production and sanitation -- Organization, recruiting, and staffing -- Training and service -- Glossary -- Index. 
<br/><br/><label>ISBN: </label>9781119441403 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Restaurant management.
<br/><br/><label>LC Class. No.: </label>TX911.3.M27  / .W179R