Synopsis
This book covers all apsects of the restaurant business - from initial start-up, to building up a regular trade. Running a restaurant can be a most rewarding and stimulating business - both on the personal and financial level, if you approach it with professionalism and dedication, together with inagination and flair. This book is full of up-to-date information for the aspiring or novice restaurateur, as well as those already in the business and striving to meet customer expectations. It covers: - Business and financial planning - Getting planning permission - Planning, designing and equipping the kitchen and restaurant - Dealing with environmental health officers and their required standards - Choosing a name, marketing the business and getting into guides - Planning the menu and choosing your suppliers You'll find all you need to know for the day-to-day running of the restaurant, plus tips from several experienced restaurateurs.
"synopsis" may belong to another edition of this title.
About the Author
Carol Godsmark is a restaurant and chef profile journalist, critic and chef, as well as being a restaurant consultant, guide book inspector and former restaurateur. She is editor of Savour, the Guild of Food Writers' magazine.
"About this title" may belong to another edition of this title.
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Start and run a Restaurant: 2nd edition
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Start and run a Restaurant: 2nd edition (How to Books: Small Business Start-Ups)
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Start and Run A Restaurant 2nd Ed (How to Books: Small Business Start-Ups)
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Start and run a Restaurant: 2nd edition
Published by
Little, Brown Book Group, United Kingdom, London, 2010
ISBN 10: 1845283902
ISBN 13: 9781845283902
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Seller: WorldofBooks, Goring-By-Sea, WS, United Kingdom
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Paperback. Condition: Very Good. This book covers all apsects of the restaurant business - from initial start-up, to building up a regular trade. Running a restaurant can be a most rewarding and stimulating business - both on the personal and financial level, if you approach it with professionalism and dedication, together with inagination and flair. This book is full of up-to-date information for the aspiring or novice restaurateur, as well as those already in the business and striving to meet customer expectations. It covers: - Business and financial planning - Getting planning permission - Planning, designing and equipping the kitchen and restaurant - Dealing with environmental health officers and their required standards - Choosing a name, marketing the business and getting into guides - Planning the menu and choosing your suppliers You'll find all you need to know for the day-to-day running of the restaurant, plus tips from several experienced restaurateurs. Acknowledgements; Foreword; Preface; 1. Running your own restaurant; 2. Choosing your restaurant; 3. Location, design and legal requirements; 4. Financing your business; 5. Running a safe business; 6. Design and equipment for the kitchen and restaurant; 7. Marketing your business; 8. Staffing for the well-run restaurant; 9. Designing menus; 10. Choosing suppliers; 11. Wine and other drinks; 12. The day to day running of your restaurant; 13. Customer relations and being a customer; Glossary; Useful contacts; Bibliography; Index. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Seller Inventory # GOR004480279
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Start and run a Restaurant: 2nd edition (How to Books: Small Business Start-Ups)
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