Restaurant Concepts, Management and Operations

Description

Cover Title Page Copyright Contents Preface Acknowledgments Part One Restaurants, Owners, Locations, and Concepts Chapter 1 Introduction Early History of Eating Out French Culinary History Birth of Restaurants in America Challenges of Restaurant Operation Buy, Build, Franchise, or Manage? Starting from Scratch Restaurants as Roads to Riches The Chipotle Effect Summary Chapter 2 Restaurants and Their Owners Kinds and Characteristics of Restaurants Sandwich Shops Quick-Service Restaurants Fast-Casual Restaurants Family Restaurants Casual Restaurants Fine-Dining Restaurants Hotel Restaurants Steakhouses Seafood Restaurants Ethnic Restaurants Theme Restaurants Coffee Shops Chef-Owned Restaurants Celebrity Chefs Centralized Home Delivery Restaurants Summary Chapter 3 Concept, Location, and Design Restaurant Concepts Defining the Concept and Market Successful Restaurant Concepts Restaurant Life Cycles Concept Adaptation Restaurant Symbology Multiple-Concept Chains Sequence of Restaurant Development: From Concept to Opening Planning Services Common Denominators of Restaurants Mission Statement Concept and Location Criteria for Locating a Restaurant Location Information Checklist Summary Part Two Restaurant Management Chapter 4 The Menu Considerations in Planning a Menu Capability/Consistency Equipment Capacity and Layout Availability of Ingredients Price and Pricing Strategy Nutritional Value Flavor Accuracy in Menus Menu Items Menu Types Menu Engineering Menu Design and Layout Standardized Recipes Menu Trends Summary Chapter 5 Restaurant Business and Marketing Plans What Business Entity Is Best? Buy–Sell Agreement with Partners Legal Aspects of Doing Business Business Plan The Difference between Marketing and Sales Marketing Planning and Strategy Market Assessment, Demand, Potential, and Competition Analysis Marketing Mix—The Four Ps Summary Chapter 6 Restaurant Leadership and Management Leading Employees The Nature of Leadership Employee Input, and What’s in It for Me? Policies and Procedures Management Topics Restaurant Management Issues Summary Chapter 7 Planning and Equipping the Kitchen Back-of-the-House Green Open Kitchen Kitchen Floor Coverings Kitchen Equipment Equipment Stars Maintaining Kitchen Equipment Meeting with the Health Inspector Summary Chapter 8 Food Purchasing Sustainable Purchasing Food-Purchasing System Types of Purchasing Buying Meat Buying Fresh Fruits and Vegetables Summary Chapter 9 Financing and Leasing Financing Sufficient Capital Preparing for the Loan Application Uniform System of Accounts for Restaurants Securing a Loan Leasing What Is a Restaurant Worth? Summary Part Three Restaurant Operations Chapter 10 Bar and Beverages Alcoholic Beverage Licenses Bar Layout and Design Beverages Bartenders Basic Bar Inventory Wines Responsible Alcoholic Beverage Service Third-Party Liability Controls Coffee and Tea Summary Chapter 11 Budgeting and Control Restaurant Operations Front of the House Back of the House Control Inventory Control Food Costing Liquor Control Controllable Expenses Labor Costs Labor Management New Overtime Rule Financial Reporting E-learning Guest Check Control Productivity Analysis and Cost Control Summary Chapter 12 Food Production and Sanitation Our Culinary Heritage Native American Influence African-American Influence Italian Influence French Influence Receiving Storage Food Production Production Procedures Staffing and Scheduling Foodborne Illness Hazard Analysis of Critical Control Points Common Food Safety Mistakes Approaches to Food Safety Food Protection as a System Summary Chapter 13 Organization, Recruiting, and Staffing Job Descriptions Organizing People and Jobs Staffing the Restaurant Civil Rights Laws Questions to Avoid on the Application Form and During the Interview Careful Selection of Staff Summary Chapter 14 Training and Service Orientation Part-Time Employees Training and Development Methods for Training Employees Service Tact: Always Summary Glossary Index EULA