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Running a Restaurant for Dummies, 2nd Edition
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Table of Contents

Introduction 1 Part I: Getting Started 7 Chapter 1: Grasping the Basics of the Restaurant Business 9 Chapter 2: Deciding What Kind of Restaurant to Run 17 Chapter 3: Researching the Marketplace 41 Chapter 4: Writing a Business Plan 57 Part II: Putting Your Plan in Motion 77 Chapter 5: Show Me the Money! Finding Financing 79 Chapter 6: Choosing a Location 91 Chapter 7: Paying Attention to the Legalities 99 Part III: Preparing to Open the Doors 113 Chapter 8: Creating the All-Important Menu 115 Chapter 9: Setting Up the Front of the House 137 Chapter 10: Setting Up the Back of the House 157 Chapter 11: Setting Up a Bar and Beverage Program 177 Chapter 12: Hiring and Training Your Staff 199 Chapter 13: Purchasing and Managing Supplies 223 Chapter 14: Running Your Office 237 Chapter 15: Getting the Word Out 253 Part IV: Keeping Your Restaurant Running Smoothly 275 Chapter 16: Managing Your Employees 277 Chapter 17: Running a Safe and Clean Restaurant 293 Chapter 18: Building a Clientele 315 Chapter 19: Maintaining What You've Created 325 Part V: The Part of Tens 341 Chapter 20: Ten Myths about Running a Restaurant 343 Chapter 21: Ten True Restaurant Stories That You Just Couldn't Make Up 347 Index 351

About the Author

Michael Garvey is Director of Operations at 'wichcraft, a division of the renowned Craft restaurant corporation. Heather Dismore is a professional writer who has extensive experience in the restaurant business. Andrew G. Dismore is an award-winning professional chef.

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