The Restaurant
From Concept to Operation
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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