Study Guide to Accompany The Restaurant: From Concept to Operation, 5e

Study Guide to Accompany The Restaurant: From Concept to Operation, 5e

4.11 - 1251 ratings - Source

Comprehensively covers opening and running a restauranta€“revised and updated A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It takes knowa€“how, the right planning, and access to quality information. A onea€“stop guide to the business, The Restaurant: From Concept to Operation, Fifth Edition gives readers the knowledge they need to conceive, open, and run any type of restaurant, from fasta€“food franchise to upscale dining room. The book progresses logically, from choosing a good concept to finding a market, developing business and marketing plans, and securing financial backing. Topics covered include location selection, permits and legal issues, menu development, interior design, and employee hiring and training. Along the way, such alla€“important skills as turning firsta€“time guests into regular patrons are also described. Special features of this Fifth Edition include: Increased focus on the independent restaurateur, with greater emphasis on restaurant business plans A new chapter on food production and sanitation Greater emphasis on restaurant business plans, including new exercises New Profiles, which describe a recently opened restaurant, begin Parts 1, 2, 3, and 4 New coverage of restaurant concepts and use of technology in restaurants Expanded sections on backa€“ofa€“thea€“house and control contents; franchising; and leasing and insurance This fielda€“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.1782: 1794: Grand Tavern de Londres Aux Trois Freres Provencaux The French Revolution a€c Chefs to the former nobility suddenly had no ... Some chefs stayed and opened restaurants, some went to Europe; many chefs fled to America.

Title:Study Guide to Accompany The Restaurant: From Concept to Operation, 5e
Author: John R. Walker
Publisher:John Wiley & Sons - 2007-09-21

You must register with us as either a Registered User before you can Download this Book. You'll be greeted by a simple sign-up page.

Once you have finished the sign-up process, you will be redirected to your download Book page.

How it works:
  • 1. Register a free 1 month Trial Account.
  • 2. Download as many books as you like (Personal use)
  • 3. Cancel the membership at any time if not satisfied.

Click button below to register and download Ebook
Privacy Policy | Contact | DMCA