“The Restaurant: From Concept to Operation” by Donald Lundberg & John Walker is a textbook published by Wiley & Sons, Incorporated in 2001. This nonfiction book, aimed at young adults, covers the subject areas of business and economics, particularly focusing on the restaurant and hospitality industry. With a revised edition, this hardcover book is 440 pages long and provides insights into the operations and management of a restaurant business in the United States. Written in English, it is a valuable resource for those interested in the food and drink industry.