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A manual on how to plan and manage a restaurant includes discussions of menus, equipment, franchises, insurance, and advertising
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An objective, detailed, and thorough book on starting and managing a restaurant. The authors give a realistic and comprehensive outline of problems and difficulties that arise in creating a restaurant. Their discussion of the mechanics of business planning is informative and clear. Every contingency is carefully spelled out. Among the topics they cover are franchising, "building or buying the dream," equipment, pricing, personnel management, financing, and advertising. Each section includes a well-presented and cogent case study. There are also helpful charts, diagrams, and schedules. An excellent book. Connie Chambers, Per rot Memorial Lib., Old Greenwich, Ct.
Copyright 1986 Reed Business Information, Inc.
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Book Description Facts on File, 1989. Hardcover. Condition: New. Never used!. Seller Inventory # P110816020914
Book Description Facts on File, 1989. Hardcover. Condition: New. Upd Sub. Seller Inventory # DADAX0816020914
Book Description Facts on File, 1989. Condition: New. book. Seller Inventory # M0816020914
Book Description Facts on File. Hardcover. Condition: New. 0816020914 New Condition. Seller Inventory # NEW7.2031748