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The Restaurant: From Concept to Operation

The Restaurant: From Concept to Operation

          
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About the Book

The ultimate guide to restaurant success--fully updated and revised Yes, hard work and a dream are indispensable, but success in the restaurant business requires an arsenal of skills and a vast body of knowledge and access to information. The Restaurant: From Concept to Operation, Fourth Edition provides it all. This easy--to--read guide shows aspiring restaurateurs how to conceive, open, and run any type of restaurant, from fast--food franchise to upscale dining room. This book will equip aspiring restaurant owners to master a broad variety of start--up issues and gain the solid footing they'll need to ensure the restaurant's ongoing success. You will discover how to choose a suitable concept, find a market gap to fill, develop business and marketing plans, and secure financial backing. Also, you'll learn how to select the perfect location, obtain the necessary permits, create a tantalizing menu, design the interior, and hire and train employees. You'll also acquire the all--important skill of turning first--time customers into regular patrons. Special features of this new edition include: Increased focus on the independent restaurant Greater emphasis on restaurant business plans, including new exercises Up--to--date restaurant profiles, including franchises and independents A new chapter on restaurant operations and control A new chapter on the latest restaurant technology As part of the National Restaurant Association's Education Foundation's Pro Mgmt. Certificate Program, this field--proven guide gives students, chefs, and entrepreneurs all of the skills and information they need to master every challenge and succeed in this highly competitive and rewarding industry.

Table of Contents:
Preface. Acknowledgments. Chapter 1. Introduction. Chapter 2. Kinds and Characteristics of Restaurant and Their Owners. Chapter 3. Concept, Location, and Design. Chapter 4. Restaurant Business and Marketing Plans. Chapter 5. Financing and Leasing. Chapter 6. Legal and Tax Matters. Chapter 7. The Menu. Chapter 8. Bar and Beverages. Chapter 9. Food Purchasing. Chapter 10. Planning and Equipping the Kitchen. Chapter 11. Restaurant Operations and Costs. Chapter 12. Organization, Recruiting, and Staffing. Chapter 13. Employee Training and Development. Chapter 14. Service and Customer Relations. Chapter 15. Restaurant Technology. Glossary. Index.


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Product Details
  • ISBN-13: 9780471450283
  • Publisher: John Wiley and Sons Ltd
  • Publisher Imprint: John Wiley & Sons Inc
  • Edition: Revised edition
  • Language: English
  • Returnable: N
  • Sub Title: From Concept to Operation
  • Width: 196 mm
  • ISBN-10: 0471450286
  • Publisher Date: 01 Oct 2004
  • Binding: Hardback
  • Height: 243 mm
  • No of Pages: 432
  • Spine Width: 24 mm
  • Weight: 928 gr


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