Starting and Running a Restaurant For Dummies

Name: Starting and Running a Restaurant For Dummies
Author: Carol Godsmark

Paperback Engels 2007 1e druk 9780470516218

Verwachte levertijd ongeveer 9 werkdagen

30,62

In winkelwagen

Samenvatting

'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

Trefwoorden

restaurants ondernemerschap ondernemen horecamanagement restaurantconcept businessplan financieel management horeca personeelsmanagement menusamenstelling locatiekeuze klantenbinding marketing horecawetgeving leveranciersbeheer restaurantveiligheid horecainrichting restaurantfinanciering marktonderzoek gastvrijheid voedselveiligheid restaurantadministratie bar restaurantoperatie voorraadbeheer inkoop prijsstrategie keukenbeheer restauranttrends foodservice

Trefwoorden

Specificaties

ISBN13:9780470516218

Taal:Engels

Bindwijze:paperback

Aantal pagina's:394

Uitgever:John Wiley and Sons Ltd

Druk:1

Verschijningsdatum:14-12-2007

Hoofdrubriek:Algemeen management

Serie:Dummies (Engelstalig)

Lezersrecensies

Wees de eerste die een lezersrecensie schrijft!

Schrijf een recensie

Uw cijfer

?

Log in om te stemmen

Inhoudsopgave

U kunt van deze inhoudsopgave een PDF downloaden

Introduction.

Part I: Getting Started.
1. Grasping the Basics of the Restaurant Business.
2. Getting Everything Done before Your Grand Opening.
3. Deciding What Kind of Restaurant to Run.
4. Researching the Marketplace.

Part II: Putting Your Plan in Motion.
5. Writing a Business Plan.
6. Show Me the Money! Finding Financing.
7. Choosing a Location.
8. Paying Attention to the Legalities.

Part III: Preparing to Open the Doors.
9. Composing a Menu.
10. Setting Up the Front of the House.
11. Setting Up the Back of the House.
12. Setting Up a Bar and Drinks List.
13. Employing and Training Your Staff.
14. Buying and Managing Supplies.
15. Running Your Office.
16. Getting the Word Out.

Part IV: Keeping Your Restaurant Running Smoothly.
17. Managing Your Employees.
18. Running a Safe Restaurant.
19. Building a Clientele.
20. Maintaining What You’ve Created.

Part V: The Part of Tens.
21. Ten Myths about Running a Restaurant.
22. Ten Sources of Info for Restaurateurs.
23. Ten True Restaurant Stories You Just Couldn’t Make Up.

Index.