The Restaurant: From Concept to Operation, 4th Edition, by John R. Walker, Donald E. Lundberg. Wiley (John Wiley & Sons), 2004. ISBN: 0471450286
Learning objectives:
Through this text it is hoped that the teacher will be able:
To acquaint the students with the qualifications, duties, and responsibilities of the food service manager.
To help students to participate in the world of ‘Middle Management’ in food service by developing in them a recognition of the responsibilities, skills, attitudes and confidence necessary for success.
To assist students in evaluating their potential as food services managers.
To encourage students to qualify for successful employment by continuing their education in food services.
The student will read each chapter and do a three page summary on what was
learned from each chapter.
