The Restaurant: From Concept to Operation (Book with DVD)

A restaurant is a business which prepares and serves food and drinks to customers in exchange for money. Meals are generally served and eaten on the premises, but many restaurants also o er take-out and food delivery services, and some only o er take-out and delivery. Restaurants vary greatly in appearance and o erings, including a wide variety of cuisines and
service models ranging from inexpensive fast food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments. Some restaurants serve all the major meals, such as breakfast, lunch, and dinner. Other restaurants may only serve a single meal or they may serve two meals or even a kids' meal. Restaurants range from inexpensive and informal lunching or dining places catering to people working nearby, with modest food served in simple settings at low prices, to expensive establishments serving re ned food and  ne wines in a formal setting. Restaurant operations are about much more than food. Successful restaurants design operations aimed at pleasing customers, making a pro t and avoiding potential devastations such as food poisoning. In addition to handling the logistics of ordering and stocking ingredients, a restaurateur must oversee the nonfood elements of a dining experience such as ambience and service. In addition, cleaning is a vital part of restaurant operations, making a positive impression on customers and also keeping them safe from food-borne illnesses.