The Caterer and Hotelkeeper Guide to Starting up and Running a Restaurant
Book
Hardback
200 pages
978-0-7506-3814-2 (ISBN)
Description
This guide to starting up and running your own restaurant is presented as a real-life project emphasizing the monetary, time and emotional demands on those undertaking it. The book covers the myriad of legislation which the potential restaurateur needs to comply with.
This guide to starting up and running your own restaurant is presented as a real-life project emphasizing the monetary, time and emotional demands on those undertaking it. The book covers the myriad of legislation which the potential restaurateur needs to comply with.
This guide to starting up and running your own restaurant is presented as a real-life project emphasizing the monetary, time and emotional demands on those undertaking it. The book covers the myriad of legislation which the potential restaurateur needs to comply with.
More details
Language
English
Place of publication
Oxford
United Kingdom
Publishing group
Elsevier Science & Technology
Illustrations
index
Dimensions
Height: 234 mm
Width: 156 mm
ISBN-13
978-0-7506-3814-2 (9780750638142)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Content
Do you know what your product is?; finding your market; choosing your restaurant; doing an initial viability assessment; resourcing and investing in the business; putting the idea together; putting everything together; preparing to start - planning, timing and negotiating; letting people know; planning the first day; getting the staff on line; managing and organizing; organizing front of house; managing yourself; complying with external requirement.