The Restaurant: From Concept to Operation, 7th Edition

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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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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

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
Since the use of poison gas during the First World War and the dropping of atomic bombs on Japan at the end of the Second World War, nuclear, biological or chemical (NBC) weapons have registered high on the fears of governments and individuals alike. Recognising both the particular horror of these weapons, and their potential for inflicting mass death and destruction, much effort has been expended in finding ways to eliminate such weapons on a multi-lateral level.

Based on extensive official archives, this book looks at how successive British governments approached the subject of control and disarmament between 1956 and 1975. This period reflects the UK's landmark decision in 1956 to abandon its offensive chemical weapons programme (a decision that was reversed in 1963, but never fully implemented), and ends with the internal travails over the possible use of CR (tear gas) in Northern Ireland. Whilst the issue of nuclear arms control has been much debated, the integration of biological and chemical weapons into the wider disarmament picture is much less well understood, there being no clear statement by the UK authorities for much of the period under review in this book as to whether the country even possessed such weapons or had an active research and development programme.

Through a thorough exploration of government records the book addresses fundamental questions relating to the history of NBC weapons programmes, including the military, economic and political pressures that influenced policy; the degree to which the UK was a reluctant or enthusiastic player on the international arms control stage; and the effect of international agreements on Britain's weapons programmes. In exploring these issues, the study provides the first attempt to assess UK NBC arms control policy and practice during the Cold War.

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