The Restaurant: From Concept to Operation , Sixth Edition by John R. Walker

By John R. Walker

Eating place proprietors will proceed to show to The eating place since it is helping them achieve the talents had to grasp each problem and reach this hugely aggressive and lucrative undefined. every one bankruptcy has been revised, up to date, and superior with a variety of examples, sidebars, charts, tables, images, and menus. larger emphasis is put on eating place enterprise plans, eating place administration, and eating place operations. the subjects of sustainability and sustainable eating place administration were further all through. New sections have additionally been integrated on procuring meat, cocktails, and the early heritage of consuming out. All of this data might help eating place proprietors make the choices essential to construct a thriving company.

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Additional info for The Restaurant: From Concept to Operation , Sixth Edition

Sample text

Kroc was impressed with the property’s golden arches, the McDonald’s sign lighting up the sky at night, and the cleanliness and simplicity of the operation. 25 Kroc’s genius came in the way of organizational ability, perseverance sparked with enthusiasm, and an incredible talent for marketing. His talents extended to selecting equally dedicated close associates who added financial, analytical, and managerial skills to the enterprise. The McDonald’s Corporation is the projected image of one man, entrepreneur par excellence, who believed with a passion that business means competition, dedication, and drive.

Stress comes from both the long hours of work and the many variables presented by the restaurant, some beyond a manager’s control. One big challenge for owners is the possibility of losing their investment and that of other investors, who may be friends or relatives. Too often, a restaurant failure endangers a family’s financial security because collateral, such as a home, is also lost. Potential restaurateurs must consider whether their personality, temperament, and abilities fit the restaurant business.

Which would you choose for minimizing risks? For expressing your own personality? For maximizing return on investment? 4. How important do you think it is to have restaurant experience before entering the business as an owner/operator? 5. Give three reasons people patronize restaurants. 6. What can we learn from the history and development of restaurants? 7. Which comparisons can be made between the past and present of restaurant operations? Internet Exercises 1. Search for a popular franchised restaurant’s home page.

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