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Introduction
Chapter 1 : Fundamentals of Restaurant Operations
Chapter 2 : Ingredients and Yield Loss
Chapter 3 : Cost analysis and ingredient valuation
Chapter 4 : Inventory management
Chapter 5 : Technology, Automation, and Artificial Intelligence in Kitchen Operations
Chapter 6 : Pricing, Contribution Margin and Cost Control
Chapter 7 : Sales, Marketing and the Psychology of the Menu
Chapter 8 : Inventory Management, Internal Controls and Food Safety
Chapter 9: Standardisation and Description of Ingredients and Dishes
Chapter 10 : Service, service processes, and service quality Service as the foundation of the guest experience
Chapter 11 : Digital reviews and online visibility
Chapter 12 : From Concept to Operation
12.1 Target Markets12.2 Exercises and assignments12.3 References
Chapter 13 : Operational Metrics and Performance Management
Chapter 14 : Process Design and Service Flow
Chapter 15 : The future of restaurant operations: challenges and opportunities
Chapter 16 : Glossary
Closing worda

12.3 References

Ariffin, H. F., Bibon, M. F., & Abdullah, R. P. S. R. (2017). Restaurant’s atmospheric elements: What the customer wants. Journal of Asian Behavioural Studies, 2(3), 85–94.

Cho, M., Bonn, M. A., Giunipero, L., & Jaggi, J. S. (2021). Supplier selection and partnerships: Effects upon restaurant operational and strategic benefits and performance. International Journal of Hospitality Management, 94, Article 102781.

Coulter, K. S., Choi, P., & Monroe, K. B. (2012). Syllable length and price magnitude perception. Journal of Consumer Psychology, 22(3), 395–402.

Dittmer, P. R., & Keefe, J. D. (2009). Principles of food, beverage, and labor cost controls (9th ed.). John Wiley & Sons.

Enz, C. A. (2010). Hospitality strategic management: Concepts and cases. John Wiley & Sons.

Hosman, L. A. (2002). Language and persuasion. In J. P. Dillard & M. Pfau (Eds.), The persuasion handbook: Developments in theory and practice (pp. 371–390). Sage Publications.

Kasavana, M. L., & Smith, D. I. (1982). Menu engineering: A practical guide to menu analysis. Hospitality Publications.

Kotler, P., & Keller, K. L. (2016). Marketing management (15th ed.). Pearson.

McKeever, M. P. (2019). How to write a business plan (14th ed.). Nolo.

O’Fallon, M. J., & Rutherford, D. G. (Eds.). (2011). Hotel management and operations (5th ed.). John Wiley & Sons.

Ozdemir, B., & Caliskan, O. (2014). A review of literature on restaurant menus: Specifying the managerial issues. International Journal of Gastronomy and Food Science, 2(1), 3–13.

Porter, M. E. (1980). Competitive strategy: Techniques for analyzing industries and competitors. Free Press.

Sharma, A., Moon, J., & Strohbehn, C. (2014). Restaurant’s decision to purchase local foods: Influence of value chain activities. International Journal of Hospitality Management, 39, 130–143.

Thomas, M., & Morwitz, V. (2005). Penny wise and pound foolish: The left-digit effect in price cognition. Journal of Consumer Research, 32(1), 54–64.

Walker, J. R. (2021). Introduction to hospitality (8th global ed.). Pearson.

Walker, J. R. (2021). The restaurant: From concept to operation (9th ed.). John Wiley & Sons.