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The Restaurant
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Table of Contents

Chapter 1. Introduction 1 Chapter 2. Kinds and characteristics of restaurants and their owners 17 Chapter 3. Concept, location, and design 50 Chapter 4. Restaurant business and marketing plans 98 Chapter 5. Financing and leasing 124 Chapter 6. Legal and tax matters 161 Chapter 7. The menu 187 Chapter 8. Bar and beverages 216 Chapter 9. Food purchasing 241 Chapter 10. Planning and equipping the kitchen 261 Chapter 11. Restaurant operations and control 285 Chapter 12. Organization, recruiting, and staffing 309 Chapter 13. Employee training and development 342 Chapter 14. Service and guest relations 364 Chapter 15. Restaurant technology 382

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