The Restaurant: From Concept to Operation
	Категория: Экономика. Бизнес. Управление » Бизнес. Планирование, реализация, контроль
		Автор: Walker J.R. Издательство: Wiley Год издания: 2007 isbn: 978-0-471-74057-5 Количество страниц: 504 Язык: english Формат: PDF Размер: 10 Мб Каталожный номер: 45054	A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It takes know-how, the right planning, and access to quality information. A one-stop guide to the business, The Restaurant: From Concept to Operation, Fifth Edition gives readers the knowledge they need to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. The book progresses logically, from choosing a good concept to finding a market, developing business and marketing plans, and securing financial backing. Topics covered include location selection, permits and legal issues, menu development, interior design, and employee hiring and training. Along the way, such all-important skills as turning first-time guests into regular patrons are also described. Ключевые теги: ресторан, сервис
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	0 Опубликовал: johnbob | 25-11-2010, 08:01 | Просмотров: 784   Комментарии (0)  Печать