Start & Run a Restaurant Business (Start & Run Business Series)

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9781551806327: Start & Run a Restaurant Business (Start & Run Business Series)

Every year hundreds of thousands of restaurants open with great expectations, and every year almost as many close down. The successful restaurateur is a combination of entrepreneur, entertainer, and magician. Your success in owning a restaurant will come as a direct result of solid business practices and your ability to entertain and satisfy your customers. Learn from stories of successes and failures Understand the industry and competition Maximize your food savvy Start and Run a Restaurant Business is a practical guide in how to” and how not to” proceed in this volatile business, covering the following: Formulating a business plan Budgeting and financing Choosing a location Designing a menu Creating atmosphere through décor Hiring and managing employees Attracting customers Start and Run a Restaurant Business will not only help you decide if you have what it takes to prosper as a restaurant owner but will also set you up to do so.

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From the Back Cover:

Every year hundreds of thousands of restaurants open with great expectations and every year almost as many close down. The successful restaurateur is a combination of entrepreneur, entertainer, and magician. Your success in owning a restaurant will come as a direct result of solid business practices, and your ability to entertain and satisfy your customers. Start & Run a Restaurant is a practical guide to "how to" and "how not to" proceed in this volatile business.

This book will help you maximize your food savvy, while learning from stories of success -- and failure. Topics include:

-Formulating a business plan -Budgeting and financing -Choosing a location -Designing a menu -Creating atmosphere through décor -Hiring and managing employees -Attracting customers

Start & Run a Restaurant will not only help you decide if you have what it takes to prosper as a restaurant owner but will also set you up to do so. Also includes a special chapter on pubs and bars.

About the Author:

Brian Cooper spent his life in the hospitality business. He managed restaurants, was an executive for major hotel chains, and as Dean Emeritus of George Brown College’s Hospitality School he created the first worldwide chefs’ competition.. Brian Floody has more than 30 years’ experience as a bar and restaurant owner, operator, consultant, and educator. His consulting company has opened more than 30 restaurants and bars, including several at EXPO ’86 in Vancouver, EXPO ’88 in Brisbane, and EXPO ’92 in Seville. Gina McNeill has been a restaurant owner and chef, a culinary instructor, a casino hotel catering sales manager, and a freelance food stylist.

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