How to Open and Run a Successful Restaurant

Christopher Egerton-Thomas (Autor)

Buch | Hardcover

288 Seiten

1994 | 2nd Revised edition
John Wiley & Sons Inc (Verlag)
978-0-471-04236-5 (ISBN)

Titel ist leider vergriffen;
keine Neuauflage

Artikel merken

Aimed at anyone who wishes to become an independent restaurant owner, this guide covers all aspects of starting and running a restaurant, from choosing a location and equipping a kitchen to designing the menu and managing staff. New to this edition is a glossary of wine terminology.

Thinking about opening your own restaurant? Well, if you've got the will, this book shows you the way! This book is for anyone about to take the big leap into becoming an independent restaurant owner. In it successful restaurateur Christopher Egerton-Thomas tells you everything he knows about starting and running a successful restaurant - from coming up with a winning concept, choosing a location, and equipping a kitchen, to designing the menu, decorating the dining room, and managing a staff. Egerton-Thomas, who is also an accomplished author and journalist, spices up his coverage with a piquant bouquet of anecdotes and restaurant lore from around the world that are as entertaining as they are instructive.
The celebrated soup-to-nuts guide to starting and running a successful restaurant, now updated and expanded for the 1990s Expert guidance on financing, market research, taxes, insurance, managing a staff, health and safety, legal aspects, and much more How to survive tough times by anticipating and solving problems before they occur How to gain a competitive edge with superior customer service New to this edition: customer expectations; selling the wine list; responsibilities of serving alcohol; kitchen staffing; a glossary of wine terms; international menu vocabularies; and more

CHRISTOPHER EGERTON--THOMAS is a restaurateur, caterer, and writer who has appeared on a number of TV programs, including "Donahue," "The Today Show," and "Good Morning America." He is the author of five previous books, including How to Manage a Successful Bar, and his articles have appeared in Vanity Fair and The New York Times.

How It All Began.; Location.; What Kind of Restaurant?.; Raising the Wind.; Equipment and Decor.; The Bar.; The Kitchen.; The Dining Room.; Hygiene, Health, and Safety.; Public Relations.; Employees.; Making Your Decision.; Appendices.; Index.

Erscheint lt. Verlag	26.1.1995
Zusatzinfo	Ill.
Verlagsort	New York
Sprache	englisch
Maße	152 x 228 mm
Gewicht	369 g
Themenwelt	Reisen ► Hotel- / Restaurantführer
	Wirtschaft ► Betriebswirtschaft / Management ► Planung / Organisation
	Weitere Fachgebiete ► Handwerk
ISBN-10	0-471-04236-6 / 0471042366
ISBN-13	978-0-471-04236-5 / 9780471042365
Zustand	Neuware