The restaurant :  from concept to operation / 
Professional Management Development Programme 
 - Fourth Edition 
 - New Jersey :  John Wiley & Son, Inc.,  c2005 
 - x, 86 pages ;  24 cm. 
<br/><br/>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. 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>471708674 
<br/><br/><label>Subjects--Topical Terms: </label><br/>RESTAURANT MANAGEMENT
<br/><br/><label>LC Class. No.: </label>TX 911.3.M27 .R47 2005