How to open and operate a restaurant : a step-by-step guide to financial success / Ray Petteruto
Material type:
TextPublisher: New York : Van Nostrand Reinhold Co., c1979Description: xi, 269 pages ; 24 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 0442248709 [newsprint]Subject(s): Restaurant management| Item type | Current location | Call number | Status | Date due | Barcode |
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Book
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658.9164795 P45 1979 (Browse shelf) | Available | 3UCBL000017964 |
Include bibliography and index.
Contents: 1 Introduction to the restaurant business -- 2 What type of restaurant should you open -- 3 Location -- 4 The franchise route -- 5 How much cash do you need? -- 6 Menu -- 7 Purchasing, storage, receiving, and planning -- 8 Equipment, design, and decor -- 9 Profit -- 10 Today`s management techniques -- 11 Service professionalism -- 12 Your professional consultants -- 13 Food service industry and control forms -- 14 Sanitation and safety -- 15 Merchandising in food service -- 16 Getting set up for opening day -- 17 Checklist of things to be done in setting up a new business -- 18 Summary with no end -- 19 Analysis and evaluation report
HRM
English
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