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Restaurant: From Concept to Operation Hardcover – 18 Jan 1993

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Hardcover, 18 Jan 1993
£19.89 £2.13

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"- "...presents a basic framework of a broad variety of issues which the budding restaurateur would need to address" International Journal of Hospitality Management" --This text refers to an out of print or unavailable edition of this title.

From the Back Cover

The ultimate guide to restaurant success–fully updated and revised

Yes, 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, Fourth 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 will equip 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.

You will discover how to choose a suitable concept, find a market gap to fill, develop business and marketing plans, and secure financial backing. Also, you’ll learn how to select the perfect location, obtain the necessary permits, create a tantalizing menu, design the interior, and hire and train employees. You’ll also acquire the all–important skill of turning first–time customers into regular patrons. Special features of this new edition include:

  • Increased focus on the independent restaurant
  • Greater emphasis on restaurant business plans, including new exercises
  • Up–to–date restaurant profiles, including franchises and independents
  • A new chapter on restaurant operations and control
  • A new chapter on the latest restaurant technology

As part of the National Restaurant Association’s Education Foundation’s® Pro Mgmt. Certificate Program, this field–proven guide gives students, chefs, and entrepreneurs all of the skills and information they need to master every challenge and succeed in this highly competitive and rewarding industry. --This text refers to an out of print or unavailable edition of this title.

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Most Helpful Customer Reviews on (beta) (May include reviews from Early Reviewer Rewards Program) 4.0 out of 5 stars 4 reviews
4.0 out of 5 stars Great Book 6 Nov. 2011
By SShepard - Published on
Format: Hardcover Verified Purchase
I bought this book to go a long with an online course that I was taking. Had a wealth of information that really helped with the course.
I would recommend this book to anyone taking a Hospitality or Restaurant Management course.
5.0 out of 5 stars fantastic 13 May 2013
By Christian Jiménez Lira - Published on
Format: Hardcover Verified Purchase
great book, very good for chefs and profesional of gastronomy industry!, no doubt to buy it. Excelent for students and restaurantes
0 of 1 people found the following review helpful
3.0 out of 5 stars The line of teacing that leads to success and failure rate of the food service / mom & pop restaurant in the US today 9 Mar. 2016
By ben - Published on
Format: Paperback Verified Purchase
The line of teacing that leads to success and failure rate of the food service / mom & pop restaurant in the US today
23 of 29 people found the following review helpful
4.0 out of 5 stars Enlightening 5 April 2000
By A Customer - Published on
Format: Hardcover
For someone who has been searching for a thorough guide book on the restaurant management like me, this book is a gem! It's packed with invaluable advice, practical tips and thorough guidelines on virtually all essential aspects of the restaurant business. It is well organized and written in such a clear, simple language. In short, an extraordinary guide in many ways!
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