Restaurant Concepts, Management, and Operations, 8th Edition 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 Eighth Edition of Walker’s, Restaurant Concepts, Management, and Operations 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. All of this information will help restaurant owners make the decisions necessary to build a thriving business.

Reviews

Great reference tool
Glad I purchased the ebook. A great reference tool for anyone wanting to start or manage a restaurant.

About the Author

John R. Walker, DBA, CHA, FMP, is the McKibbon Professor of Hotel and Restaurant Management at the School of Hotel and Restaurant Management at the University of South Florida, Sarasota-Manatee.

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Tourism is much more than an economic sector, it is also a social, cultural, political, and environmental force that drives societal change. Understanding, responding to, and managing this change will inevitably require knowledge workers who are able to address a range of problems associated with tourism, travel, hospitality, and the increasingly complex operating environment within which they exist.

The purpose of this Handbook is to provide an insightful and authoritative account of the various issues that are shaping the higher educational world of tourism, hospitality and events education and to highlight the creative, inventive and innovative ways that educators are responding to these issues. It takes as its central focus a dynamic curriculum space shaped by internal and external factors from global to local scales, a variety of values and perspectives contributed by a range of stakeholders, and shifting philosophies about education policy, pedagogy and teaching practice. A benchmark for future curriculum design and development, it critically reviews the development of conceptual and theoretical approaches to tourism and hospitality education. The Handbook is composed of contributions from specialists in the field, is interdisciplinary in coverage and international in scope through its authorship and content.

Providing a systematic guide to the current state of knowledge on tourism and hospitality education and its future direction this is essential reading for students, researchers and academics in Tourism, Hospitality, Events, Recreation and Leisure Studies.

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Readers seeking management careers in hospitality will enter a dynamic industry filled with opportunities. The rewards are many, but so are the challenges. Today’s hospitality managers must deal with such complex factors as globalization, terrorism threats, ecotourism, internet commerce, new business and financial models, and rapidly changing consumer demands. Introduction to Management in the Hospitality Industry, Tenth Edition gives readers the industry know-how and the management skills needed to thrive in all aspects of the field, from food service to lodging to tourism. The Tenth Edition of Introduction to Management in the Hospitality Industry features both historical perspectives and discussions of new trends in a variety of sectors. This book has the most thorough coverage of the hospitality industry, covering foodservice, lodging, and travel and tourism, hospitality careers, and hospitality management. Readers will have a strong grasp of the many facets of the hospitality industry once they have utilized this textbook.

This resource focuses on the issues critical to managers, including:

• Planning, goal setting, and strategizing, with a modernized discussion of goal-setting, as well as an updated case history
• Organizing staff and delegating authority, including an introduction to power and influence as well as the flattening of organizations
• Staffing and human resource management, including employee retention and a new focus on electronic resources, such as on-line recruiting and social networking
• Control, with information on control systems and accounting tools, as well as the realities of downsizing
• Leadership, with important information on motivating employees, leadership and communication styles and theories, and how companies affect their communities
• Revised and updated Case Histories highlighting specific real-world examples to reinforce concepts; Industry Practice Notes focusing on specific trends, like the “green” movement; and Global Hospitality Notes providing an international perspective to hospitality management through coverage of topics like “voluntourism”

Richly illustrated and written in a clear, accessible style, Introduction to Management in the Hospitality Industry, Tenth Edition leaves readers with a strong grasp of the many facets of the management function in the hospitality industry, allowing them to meet challenges head-on, successfully lead their organizations, and reap the many rewards within their reach.

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Human Resource Management for the Hospitality and Tourism Industries takes an integrated look at HRM policies and practices in the tourism and hospitality industries. Utilising existing human resource management (HRM) theory and practice, it contextualises it to the tourism and hospitality industries by looking at the specific employment practices of these industries, such as how to manage tour reps or working in the airline industry.

It initially sets the scene with a broad review of the evidence of HRM practice within the tourism and hospitality industries. Having identified the broader picture, the text then begin to focus much more explicitly on a variety of HR policies and practices such as:
. Recruitment and selection: the effects of ICT, skills required specific for the industry and the nature of advertising
. Legislation and equal opportunities: illegal discrimination and managing diversity
. Staff health and welfare: violence in the workplace, working time directives, smoking and alcohol and drug misuse
. Remuneration strategies in the industry: the ‘cafeteria award’ approach, minimum wage and tipping

Human Resource Management for the Hospitality and Tourism Industries will be illustrated throughout with both examples of best practice for prescriptive teaching and discussion, and international case studies to exercise problem solving techniques and contextualise learning. It incorporates a user friendly layout and includes pedagogic features such as: chapter outlines and objectives, HRM in practice – boxed examples, reflective review questions, web links’ discussion questions and further reading.

Accompanying the text are online supplementary lecturer materials including downloadable figures from the book, PowerPoint slides, further cases and extra exercises and points for discussion.

* An integrated look at HRM policies and practices in the tourism and hospitality industries
* A comprehensive contextualisation of the nature of the industries, the dynamics of service quality and the variety of HR policies and practices, including a realistic treatment of training, labour markets, employee relations and remuneration
* International examples showcase good practice in a variety of organisations, such as Prêt a Manger, Marriott and South West Airlines, as well as a number of examples of good practice in SMEs

About the Author

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Developing Hospitality Properties and Facilities sets out some of the key issues in developing hospitality properties from the hospitality manager’s perspective. From the original concept, through each part of the process, it provides an essential guide for students and professionals on how to manage hospitality facilities to their best effect, using a model-based insight into the process in an informed, but non-technical way.

Now in its second edition, this successful text has been updated with new international case studies from companies such as MyTravel, Disneyland Paris Hotel, Elysium Beach Resort Cyprus and many others. It also includes new chapters from well-known authors. With contributions from both academics and practitioners, this book looks at design, building issues, operational relationships, and therefore provides the hospitality manager with insight into how these areas work and what they need to know in order to get the best out of them.

* The only text that bridges the gap between generic and applied texts for students and practitioners in hospitality and tourism
* Updated with international case studies such as Disneyland Paris, Radisson SAS, Brussels and Elysium Beach Resort, Cyprus
* New contributions from acclaimed authors and figures in the industry, such as Richard Penner and Jan de Roos, Cornell University, USA

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Food Safety in the Hospitality Industry is a user-friendly guide to current food safety and hygiene legislation and is vital reading for all those involved in food handling and preparation.

Using frequent practical examples, the text outlines and explains what you need to know about the following areas:

• The key legislation and legal background in easy-to-follow terms – includes a comparison of the UK and European Union.
• Safe food handling in practice – an easy reference source for all areas of a catering operation, including food service and labelling, storage and temperature controls and health and safety.
• The application of food safety policies in business – practical guidance on food hazard analysis, including planning, implementation, control and measurement.

Ideal reading for the core food safety component of hospitality management and catering degrees, the text is also a useful reference for industry practitioners who need to be up to speed on the legal requirements and best practice for maintaining safety and hygiene in the workplace.

Provides a framework around which all sectors of industry can build a food hygiene system
Covers the essential legal requirements and background
A practical, comprehensive breakdown of safe food handling practices and application of food safety policies

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Targeted at second year undergraduate students through to master’s level post-graduate, Marketing in Tourism, Events and Food 2nd edition takes the reader through a logical examination of key marketing debates, theories and approaches and encourages them to explore their own thoughts, ideas and opinions. It analyses areas such as marketplace value and value creation, consumers and consumption, taste and identity, sustainability and power, as well as semiotics and commercial myth making, and offers a contemporary examination of these industry sectors with experiential aspects of marketing and productive consumption playing an important role throughout.

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As the hospitality field continues to grow and diversify, today’s hospitality professionals need to understand financial accounting at a higher level than ever before. Written by some of the most respected authors in accounting, Hospitality Financial Accounting, Second Edition gives a complete introduction to financial accounting principles and demonstrates how to apply them to all facets of the hospitality industry.

Updated with the latest developments in the accounting and hospitality fields, Hospitality Financial Accounting, Second Edition covers the basics of financial accounting and then shows readers how to analyze financial statements and deal with the daily issues they will face on the job. In this Second Edition, the authors have provided engaging new coverage and features including:

• A dedicated chapter on financial statement analysis
• The PepsiCo Inc. 2006 Annual Report, which illustrates key concepts using real-world financial statements
• New case studies covering a variety of hospitality enterprises doing business today
• View of the hospitality industry expanded to such businesses as casinos, spas, and purveyors
• An expanded section on ethics with real-world cases
• New “Accounting in Action” vignettes from hospitality and online companies that support the concepts being discussed
• Applied exercises that demonstrate the relevance of accounting to hospitality businesses
• Appendices that discuss subsidiary ledgers and special journals

Comprehensive in scope, vibrant with real-world detail, reader-friendly, and accessible, Hospitality Financial Accounting, Second Edition is a key resource for anyone preparing for a career as a hospitality professional.

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Now in its eighth edition, Human Resource Management in the Hospitality Industry: an introductory guide, is fully updated with new legal information, data, statistics and examples, and includes brand new material on multi unit operations and management.

Taking a ‘process’ approach, it guides the reader through every stage from HR planning through recruitment to termination/separation, covering the following issues:

• Selection, appointment and induction
• Training and management development
• Labour turnover
• Employee relations and employment law
• Managing people and customer care
• Business Ethics

Written in a user friendly style, each chapter includes international examples, bulleted lists, guides to further reading and exercises to test knowledge.

• Practical introduction to human resource management, ideal for new students and managers in the hospitality industry
• 8th edition with updated data and new material on multi-unit operations and management
• Increased international focus with up to date case studies and examples

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Marketing for Hospitality and Tourism, 7 Editions is the definitive source for hospitality marketing.

Taking an integrative approach, this highly visual, four-color book discusses hospitality marketing from a team perspective, examining each hospitality department and its role in the marketing mechanism. These best-selling authors are known as leading marketing educators and their book, a global phenomenon, is the leading resource on hospitality and tourism marketing. The Seventh Edition of this popular book includes new and updated coverage of social media, destination tourism and other current industry trends, authentic industry cases, and hands-on application activities.

New to the Seventh Edition:

• Shows readers the importance of social media.
• Provides a contemporary overview of destination marketing.
• Reflects current industry trends.
• Uses interesting industry examples to entertain and engage students.
• Provides hands-on application assignments.
• Supports teaching with comprehensive instructor supplements.

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