Start & Run A Restaurant 2nd Ed

Carol Godsmark (Autor)

Buch | Softcover

200 Seiten

2010
How To Books Ltd (Verlag)
978-1-84528-390-2 (ISBN)

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This book covers all apsects of the restaurant business - from initial start-up, to building up a regular trade. Running a restaurant can be a most rewarding and stimulating business - both on the personal and financial level, if you approach it with professionalism and dedication, together with inagination and flair. This book is full of up-to-date information for the aspiring or novice restaurateur, as well as those already in the business and striving to meet customer expectations. It covers: - Business and financial planning - Getting planning permission - Planning, designing and equipping the kitchen and restaurant - Dealing with environmental health officers and their required standards - Choosing a name, marketing the business and getting into guides - Planning the menu and choosing your suppliers You'll find all you need to know for the day-to-day running of the restaurant, plus tips from several experienced restaurateurs.

Acknowledgements; Foreword; Preface; 1. Running your own restaurant; 2. Choosing your restaurant; 3. Location, design and legal requirements; 4. Financing your business; 5. Running a safe business; 6. Design and equipment for the kitchen and restaurant; 7. Marketing your business; 8. Staffing for the well-run restaurant; 9. Designing menus; 10. Choosing suppliers; 11. Wine and other drinks; 12. The day to day running of your restaurant; 13. Customer relations and being a customer; Glossary; Useful contacts; Bibliography; Index.

Carol Godsmark is a restaurant and chef profile journalist, critic and chef, as well as being a restaurant consultant, guide book inspector and former restaurateur. She is editor of Savour, the Guild of Food Writers' magazine.

Acknowledgements; Foreword; Preface; 1. Running your own restaurant; 2. Choosing your restaurant; 3. Location, design and legal requirements; 4. Financing your business; 5. Running a safe business; 6. Design and equipment for the kitchen and restaurant; 7. Marketing your business; 8. Staffing for the well-run restaurant; 9. Designing menus; 10. Choosing suppliers; 11. Wine and other drinks; 12. The day to day running of your restaurant; 13. Customer relations and being a customer; Glossary; Useful contacts; Bibliography; Index.

Erscheint lt. Verlag	29.1.2010
Verlagsort	London
Sprache	englisch
Maße	13 x 245 mm
Themenwelt	Wirtschaft ► Betriebswirtschaft / Management ► Planung / Organisation
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	1-84528-390-2 / 1845283902
ISBN-13	978-1-84528-390-2 / 9781845283902
Zustand	Neuware