Starting and Running a Restaurant For Dummies, UK Edition
For Dummies (Verlag)
978-0-470-51621-8 (ISBN)
Starting & Running a Restaurant For Dummies will offer aspiring restaurateurs advice and guidance on this highly competitive industry – from attracting investors to your cause, to developing a food and beverages menu, to interior design and pricing issues – to help you keep your business venture afloat and enjoyable at the same time. If you already own a restaurant, inside you’ll find unbeatable tips and advice to keep bringing in those customers. Read this book, and help make your dream a reality!
Starting & Running a Restaurant For Dummies covers:
Basics of the restaurant business
Researching the marketplace and deciding what kind of restaurant to run
Writing a business plan and finding financing
Choosing a location
Legalities
Composing a menu
Setting up and hiring staff
Buying and managing supplies
Marketing your restaurant
Health and safety
Michael Garvey runs The Oyster Bar in New York. Heather Dismore has orchestrated the openings of 15 restaurants. Andrew G Dismore is a Corporate Development Chef. Carol Godsmark is a UK restaurant critic, consultant, author, and food journalist.
Introduction. Part I: Getting Started.
Chapter 1: Grasping the Basics of the Restaurant Business.
Chapter 2: Getting Everything Done before Your Grand Opening.
Chapter 3: Deciding What Kind of Restaurant to Run.
Chapter 4: Researching the Marketplace.
Part II: Putting Your Plan in Motion.
Chapter 5: Writing a Business Plan.
Chapter 6: Show Me the Money! Finding Financing.
Chapter 7: Choosing a Location.
Chapter 8: Paying Attention to the Legalities.
Part III: Preparing to Open the Doors.
Chapter 9: Composing a Menu.
Chapter 10: Setting Up the Front of the House.
Chapter 11: Setting Up the Back of the House.
Chapter 12: Setting Up a Bar and Drinks List.
Chapter 13: Employing and Training Your Staff.
Chapter 14: Buying and Managing Supplies.
Chapter 15: Running Your Office.
Chapter 16: Getting the Word Out.
Part IV: Keeping Your Restaurant Running Smoothly.
Chapter 17: Managing Your Employees.
Chapter 18: Running a Safe Restaurant.
Chapter 19: Building a Clientele.
Chapter 20: Maintaining What You’ve Created.
Part V: The Part of Tens.
Chapter 21: Ten Myths about Running a Restaurant.
Chapter 22: Ten Sources of Info for Restaurateurs.
Chapter 23: Ten True Restaurant Stories You Just Couldn’t Make Up.
Index.
| Erscheint lt. Verlag | 14.12.2007 |
|---|---|
| Sprache | englisch |
| Maße | 189 x 235 mm |
| Gewicht | 737 g |
| Themenwelt | Weitere Fachgebiete ► Handwerk |
| ISBN-10 | 0-470-51621-6 / 0470516216 |
| ISBN-13 | 978-0-470-51621-8 / 9780470516218 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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