The Restaurant: From Concept to Operation, 7th Edition

Wiley Global Education
1

The Restaurant: From Concept to Operation takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. A one-stop guide to the restaurant business, the Seventh Edition of Walker's, The Restaurant continues the success of previous editions, providing, in an easy-to-read way, all of the skills and information needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. The Seventh Edition includes new sections on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business.
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Additional Information

Publisher
Wiley Global Education
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Published on
Oct 25, 2013
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Pages
512
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ISBN
9781118802984
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Best For
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Language
English
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Genres
Business & Economics / Industries / Hospitality, Travel & Tourism
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Content Protection
This content is DRM protected.
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Reading information

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This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book.

Prepare students to succeed in any area of the hospitality industry.

Introduction to Hospitality, 7/e, focuses on hospitality operations while offering a broad, comprehensive view of the world’s largest industry. The text is organized into four sections: hospitality and lodging; beverages, restaurants, and managed services; tourism, recreation, attractions, clubs, and gaming; and assemblies, events, attractions, leadership, and management. Each section includes real-world profiles, first-hand accounts, and engaging case studies to help readers connect with the material and foster an appreciation of the industry’s unique enthusiasm and passion. New photos, page layouts, and hands-on examples help students understand the how-to aspects of today’s hospitality industry. Updated to reflect today’s trends and realities, the Seventh Edition contains new coverage of spas, updated and new corporate profiles, salary information, hospitality-related technologies, and more!

Also available with MyHospitalityLab®

This package is also available with MyHospitalityLab–an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. Within its structured environment, students practice what they learn, test their understanding, and pursue a personalized study plan that helps them better absorb course material and understand difficult concepts. To help students explore the hospitality industry, MyHospitalityLab includes industry-specific simulations from Hospitality & Tourism Interactive (HTi), and real case studies written by industry leaders.


Note: You are purchasing a standalone product; MyHospitalityLab does not come packaged with this content. Students, if interested in purchasing this title with MyHospitalityLab, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information.

If you would like to purchase both the physical text and MyHospitalityLab, search for:

0134514211 / 9780134514215

Introduction to Hospitality and Plus MyHospitalityLab with Pearson eText -- Access Card Package

Package consists of:

0133762769 / 9780133762761 Introduction to Hospitality 0134487281 / 9780134487281 MyHospitalityLab with Pearson eText -- Access Card -- for Intro to Hospitality & Intro to Hospitality Management

After the end of World War II, General George Patton declared that artillery had won the war. Yet howitzers did not achieve victory on their own. Crucial to the success of these big guns were forward observers, artillerymen on the front lines who directed the artillery fire. Until now, the vital role of forward observers in ground combat has received little scholarly attention. In Bracketing the Enemy, John R. Walker remedies this oversight by offering the first full-length history of forward observer teams during World War II.

As early as the U.S. Civil War, artillery fire could reach as far as two miles, but without an “FO” (forward observer) to report where the first shot had landed in relation to the target, and to direct subsequent fire by outlining or “bracketing” the targeted range, many of the advantages of longer-range fire were wasted. During World War II, FOs accompanied infantrymen on the front lines. Now, for the first time, gun crews could bring deadly accurate fire on enemy positions immediately as advancing riflemen encountered these enemy strongpoints. According to Walker, this transition from direct to indirect fire was one of the most important innovations to have occurred in ground combat in centuries.

Using the 37th Division in the Pacific Theater and the 87th in Europe as case studies, Walker presents a vivid picture of the dangers involved in FO duty and shows how vitally important forward observers were to the success of ground operations in a variety of scenarios. FO personnel not only performed a vital support function as artillerymen but often transcended their combat role by fighting as infantrymen, sometimes even leading soldiers into battle. And yet, although forward observers lived, fought, and bled with the infantry, they were ineligible to wear the Combat Infantryman’s Badge awarded to the riflemen they supported. Forward observers are thus among the unsung heroes of World War II. Bracketing the Enemy signals a long-overdue recognition of their distinguished service.
This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book.

Prepare students to succeed in any area of the hospitality industry.

Introduction to Hospitality, 7/e, focuses on hospitality operations while offering a broad, comprehensive view of the world’s largest industry. The text is organized into four sections: hospitality and lodging; beverages, restaurants, and managed services; tourism, recreation, attractions, clubs, and gaming; and assemblies, events, attractions, leadership, and management. Each section includes real-world profiles, first-hand accounts, and engaging case studies to help readers connect with the material and foster an appreciation of the industry’s unique enthusiasm and passion. New photos, page layouts, and hands-on examples help students understand the how-to aspects of today’s hospitality industry. Updated to reflect today’s trends and realities, the Seventh Edition contains new coverage of spas, updated and new corporate profiles, salary information, hospitality-related technologies, and more!

Also available with MyHospitalityLab®

This package is also available with MyHospitalityLab–an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. Within its structured environment, students practice what they learn, test their understanding, and pursue a personalized study plan that helps them better absorb course material and understand difficult concepts. To help students explore the hospitality industry, MyHospitalityLab includes industry-specific simulations from Hospitality & Tourism Interactive (HTi), and real case studies written by industry leaders.


Note: You are purchasing a standalone product; MyHospitalityLab does not come packaged with this content. Students, if interested in purchasing this title with MyHospitalityLab, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information.

If you would like to purchase both the physical text and MyHospitalityLab, search for:

0134514211 / 9780134514215

Introduction to Hospitality and Plus MyHospitalityLab with Pearson eText -- Access Card Package

Package consists of:

0133762769 / 9780133762761 Introduction to Hospitality 0134487281 / 9780134487281 MyHospitalityLab with Pearson eText -- Access Card -- for Intro to Hospitality & Intro to Hospitality Management

This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book.

Prepare students to succeed in hospitality management.

Capturing the breadth of the world’s largest and fastest growing business, Introduction to Hospitality Management, 5/e, gives an in-depth overview of both hospitality and management. The text is organized into five sections, with six chapters devoted to management: hospitality and lodging; beverages, restaurants, and managed services; tourism, recreation, attractions, clubs, and gaming; and assemblies, events, attractions, leadership, and management; managerial areas of the hospitality industry. Each section includes real-world profiles, first-hand accounts, and engaging case studies to help readers connect with the material and foster an appreciation of the industry’s unique enthusiasm and passion. New photos, page layouts, and hands-on examples that help students understand the how-to aspects of today’s hospitality industry. Updated to reflect today’s trends and realities, the Fifth Edition contains new coverage of spas, updated and new corporate profiles, salary information, hospitality-related technologies, and more!

Also available with MyHospitalityLab® This package is also available with MyHospitalityLab—an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. Within its structured environment, students practice what they learn, test their understanding, and pursue a personalized study plan that helps them better absorb course material and understand difficult concepts. To help students explore the hospitality industry, MyHospitalityLab includes industry-specific simulations from Hospitality & Tourism Interactive (HTi), and real case studies written by industry leaders.


Note: You are purchasing a standalone product; MyHospitalityLab does not come packaged with this content. Students, if interested in purchasing this title with MyHospitalityLab, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information.


If you would like to purchase both the physical text and MyHospitalityLab, search for: 0134514238 / 9780134514239 Introduction to Hospitality Management and Plus MyHospitalityLab with Pearson eText -- Access Card Package Package consists of:

- 0134151909 / 9780134151908 Introduction to Hospitality Management
- 0134487281 / 9780134487281 MyHospitalityLab with Pearson eText -- Access Card -- for Intro to Hospitality & Intro to Hospitality Management
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