How to Open and Run a Successful Restaurant
Published on 1. June 1989
Book
Paperback/Softback
224 pages
978-0-471-61681-8 (ISBN)
Description
This book explains every aspect of operating a small restaurant, from determining the right kind of restaurant to open and its location, to getting start-up capital, selecting equipment and decor, understanding health and safety laws and advertising the business.
More details
Language
English
Place of publication
New York
United States
Publishing group
John Wiley and Sons Ltd
Target group
Professional and scholarly
Illustrations
Ill.
Dimensions
Height: 150 mm
Width: 230 mm
Weight
312 gr
ISBN-13
978-0-471-61681-8 (9780471616818)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Content
How It All Began; Location; What Kind of Restaurant?; Raising the Wind; Equipment and Decor; The Bar; The Kitchen; The Dining Room; Health, Hygiene, and Safety; Public Relations; Employees; Making Your Decision; Appendices; Index.