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Description
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Hard work and a dream are indispensable, but success in the restaurant business requires an arsenal of skills and a vast body of knowledge and access to information. The Restaurant: From Concept to Operation, Fifth Edition provides it all. This easy-to-read guide shows aspiring restaurateurs how to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. This book equips aspiring restaurant owners to master a broad variety of start-up issues and gain the solid footing they’ll need to ensure the restaurant’s ongoing success.
Readers will discover how to choose a suitable concept, find a market gap to fill, develop business and marketing plans, and secure financial backing. Also, they'll learn how to select the perfect location, obtain the necessary permits, create a tantalizing menu, design the interior, and hire and train employees. They will also acquire the all-important skill of turning first-time customers into regular patrons. This book also provides information on the latest restaurant technology and business plans as well as up to date restaurant profiles.
Instructor’s Manual: 978-0-470-13605-8
Study Guide: 978-0-470-14059-8
PowerPoint Slides and Test Banks are available for downloading at www.wiley.com/college
Sets:
Text + Study Guide: 978-0-470-16772-4
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