Overview

Full Product Details

Author:   Carol Godsmark ,  Michael Garvey ,  Heather Heath ,  Andrew G. Dismore
Publisher:   John Wiley & Sons Inc
Imprint:   For Dummies
Edition:   UK Edition
Dimensions:   Width: 18.90cm , Height: 2.30cm , Length: 23.50cm
Weight:   0.737kg
ISBN:  

9780470516218

ISBN 10:   0470516216
Pages:   400
Publication Date:   14 December 2007
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   In stock  
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Table of Contents

Introduction. Part I: Getting Started. Chapter 1: Grasping the Basics of the Restaurant Business. Chapter 2: Getting Everything Done before Your Grand Opening. Chapter 3: Deciding What Kind of Restaurant to Run. Chapter 4: Researching the Marketplace. Part II: Putting Your Plan in Motion. Chapter 5: Writing a Business Plan. Chapter 6: Show Me the Money! Finding Financing. Chapter 7: Choosing a Location. Chapter 8: Paying Attention to the Legalities. Part III: Preparing to Open the Doors. Chapter 9: Composing a Menu. Chapter 10: Setting Up the Front of the House. Chapter 11: Setting Up the Back of the House. Chapter 12: Setting Up a Bar and Drinks List. Chapter 13: Employing and Training Your Staff. Chapter 14: Buying and Managing Supplies. Chapter 15: Running Your Office. Chapter 16: Getting the Word Out. Part IV: Keeping Your Restaurant Running Smoothly. Chapter 17: Managing Your Employees. Chapter 18: Running a Safe Restaurant. Chapter 19: Building a Clientele. Chapter 20: Maintaining What You’ve Created. Part V: The Part of Tens. Chapter 21: Ten Myths about Running a Restaurant. Chapter 22: Ten Sources of Info for Restaurateurs. Chapter 23: Ten True Restaurant Stories You Just Couldn’t Make Up. Index.

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Author Information

Michael Garvey runs The Oyster Bar in New York. Heather Dismore has orchestrated the openings of 15 restaurants. Andrew G Dismore is a Corporate Development Chef. Carol Godsmark is a UK restaurant critic, consultant, author, and food journalist.

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