The Restaurant: From Concept to Operation
Chuyên mục sách: Quản lý điều hành
All of this information will help restaurant owners make the decisions necessary to build a thriving business.
The Restaurant: From Concept to Operation takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. A one-stop guide to the restaurant business, the Seventh Edition of Walker's, The Restaurant continues the success of previous editions, providing, in an easy-to-read way, all of the skills and information needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, side bars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. The Seventh Edition includes new sections on purchasing meat, cocktails, and the early history of eating out.
QuickBooks for the Restaurant
Restaurants, clubs and bars - planning
This book covers all aspects of planning, design and investment in commercial restaurants, from fast food outlets to night clubs.
Restaurant Financial Basics
A complete, practical guide to managing restaurant business financesOne of the keys to a successful restaurant business is strong financial management.
Mastering Restaurant Service
Restaurant Franchising: Concepts, Regulations and Practices, Third Edition
This book is the only up-to-date book of its kind that will provide an introduction to franchising, its pros and cons, and other aspects pertinent to restaurant franchises.
Restaurant Basics: Why Guests Don't Come Back...and What You Can Do About It
An easy-to-read, comprehensive, commonsense look at restaurant service from the guest's point of view.
Upstart Guide to Owning and Managing a Restaurant
The Upstart Guide to Owning and Managing a Restaurant is filled with step-by-step strategies and action plans explained and outlined by veteran restaurateur and educator Roy S. Alonzo.
Restaurant financial management: a practical approach
This new book, Restaurant Financial Management: A Practical Approach, provides valuable guidance on how to apply the concepts of accounting and finance to real-life restaurant business activities.
Start Your Own Restaurant and More: Pizzeria, Cofeehouse, Deli, Bakery, Catering Business
So whether you decide to keep it simple with a sandwich-and-salad operation or make a splash with a four-star bistro, we've got the information you need to be a success.
How To Start and Run Your Own Restaurant: An Insider Guide to Setting Up Your Own Successful Business
Have you ever dreamed of opening your own restaurant?
The Business of Hotels
The fully revised edition of this well-known text by an experienced author, consultant and educator follows the structure and approach which has proved so successful since its first publication in 1980.
How to Buy and Run a Small Hotel
Opportunities in Hotel and Motel Management Careers
Opportunities in Hotel and Motel Management Careers.
Human Resource Management in the Hotel Industry: Strategy, Innovation and Performance (Routledge Studies in Employment Relations)
This volume examines the nature and assesses the impact of HRM within a highly under-researched division of the service sector, namely the UK hotel industry.
How to Buy and Run Your Own Hotel
This is a thoroughly 'hands-on' guide to opening a hotel, by an author who has been there, seen it and done it - and turned their own pipe dream into reality.