The Restaurant: From Concept to Operation: Donald E. Lundberg, John R. Walker
Editorial Reviews
Review
“- “…presents a basic framework of a broad variety of issues which the budding restaurateur would need to address” International Journal of Hospitality Management”
–This text refers to an out of print or unavailable edition of this title.
This elementary text for hotel and restaurant courses covers all aspects of restaurant management. It includes menu development, financing and leasing, staffing the restaurant, equipment, legal and tax matters, and accident and fire prevention. The edition has been revised to include information on marketing and public relations for the independent restaurateur; personnel policies and practices; responsible beverage service; sanitation and safety; and computer applications.
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