The restaurant : from concept to operation / Professional Management Development Programme

Material type: TextTextPublication details: New Jersey : John Wiley & Son, Inc., c2005Edition: Fourth EditionDescription: x, 86 pages ; 24 cmISBN:
  • 471708674
Subject(s): LOC classification:
  • TX 911.3.M27 .R47 2005
Contents:
Chapter 1. Introduction.Learning Objectives -- Chapter 2. Kinds and Characteristics of Restaurants and Their Owners -- Chapter 3. Concept, Location, and Design.Learning Objectives -- Chapter 4. Restaurant Business and Marketing Plans -- Chapter 5. Financing and Leasing.Learning Objectives -- Chapter 6. Legal and Tax Matters -- Chapter 7. The Menu -- Chapter 8. Bar and Beverages -- Chapter 9. Food Purchasing -- 10. Planning and Equipping the Kitchen -- Chapter 11. Restaurant Operations and Control -- Chapter 12. Organization, Recruiting, and Staffing -- Chapter 13. Employee Training and Development -- Chapter 14. Service and Customer Relations -- Chapter 15. Restaurant Technology.
Summary: Shows aspiring restaurateurs how to conceive, open, and run various types of restaurant, from fast food franchise to upscale dining room. This book shows them how to choose a suitable concept, find a market gap to fill, develop business and marketing plans, and secure financial backing. It also includes a chapter on the restaurant technology.
Item type: Books
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 911.3.M27 .R47 2005 (Browse shelf(Opens below)) c.1 Available NULIB000000232

Chapter 1. Introduction.Learning Objectives -- Chapter 2. Kinds and Characteristics of Restaurants and Their Owners -- Chapter 3. Concept, Location, and Design.Learning Objectives -- Chapter 4. Restaurant Business and Marketing Plans -- Chapter 5. Financing and Leasing.Learning Objectives -- Chapter 6. Legal and Tax Matters -- Chapter 7. The Menu -- Chapter 8. Bar and Beverages -- Chapter 9. Food Purchasing -- 10. Planning and Equipping the Kitchen -- Chapter 11. Restaurant Operations and Control -- Chapter 12. Organization, Recruiting, and Staffing -- Chapter 13. Employee Training and Development -- Chapter 14. Service and Customer Relations -- Chapter 15. Restaurant Technology.

Shows aspiring restaurateurs how to conceive, open, and run various types of restaurant, from fast food franchise to upscale dining room. This book shows them how to choose a suitable concept, find a market gap to fill, develop business and marketing plans, and secure financial backing. It also includes a chapter on the restaurant technology.

There are no comments on this title.

to post a comment.