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The Restaurant

Librairie Eyrolles - Paris 5e
Indisponible

The Restaurant

The Restaurant

From Concept to Operation

Jane Walker

417 pages, parution le 01/11/2000 (3eme édition)

Résumé

Written from the perspective of an owner or manager, this book provides the student with useful information on all aspects of developing the concept for a new restaurant, including start-up issues, and operation. It presents an easy to read coverage of the issues that a start-up restaurateur would need to address.

Contents

  • Introduction
  • Kinds and characteres of restaurant and their owners
  • Concept, lloocation and design
  • Restaurant marketing and business plan
  • Financing and leasing
  • Legal and tax matters
  • The menu
  • Bar and beverages
  • Food purchasing
  • Planning and equiping the kitchen
  • Budgeting and controlling costs
  • Organization, recruiting and staffing
  • Employee training and development
  • Service and customer relations
  • Food protection and sanitation

L'auteur - Jane Walker

Jane Walker B.Sc., MBA is a freelance consultant specialising in the development of medium sized businesses and their managers. She has 20 years business experience including management within large, medium and small sized businesses. In the last 10 years she has forged links with many academic institutions to bridge the gap between academia and management practice. Her earlier career, which included auditing company accounting and financial analysis with a major multinational company, has helped her see the world of finance from both the practitioner and the business manager's point of view.

Caractéristiques techniques

  PAPIER
Éditeur(s) Wiley
Auteur(s) Jane Walker
Parution 01/11/2000
Édition  3eme édition
Nb. de pages 417
Format 20 x 25,7
Couverture Relié
Poids 1044g
Intérieur Noir et Blanc
EAN13 9780471356066

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