How to plan and operate a restaurant /
Material type:
TextSeries: Ahrens seriesPublisher: Rochelle Park, N.J., Hayden Book Co. c1973Edition: Revised second editionDescription: 268 pages : illustrationContent type: text Media type: unmediated Carrier type: volumeISBN: 0810494612 [newsprint]Subject(s): Restaurant management| Item type | Current location | Call number | Status | Date due | Barcode |
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Book
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College Library | 647.95 D88 1973 (Browse shelf) | Withdrawn |
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| 647.940688 Si27 2004 Hospitality sales : | 647.94071 J31 2003 Training design for the hospitality industry / | 647.9441068 B58 2017 Nelson hospitality focus HSC / | 647.95 D88 1973 How to plan and operate a restaurant / | 647.95 H79 2017 Hotel lounge cocktail server / | 647.95 T41 2019 3G handy guide : | 647.95 W11 2010 Successful restaurant management / |
First ed. by P. Dukas and D. E. Lundberg, published in 1960 under title: How to operate a restaurant.
Contents: Chapter 1 Concepts of business organizations and leadership -- Chapter 2 How to succeed in the restaurant business -- Chapter 3 Which form of business organization is best for you? -- Chapter 4 The purpose and use of credit and credit instruments -- Chapter 5 How and where to obtain capital -- Chapter 6 Location -- Chapter 7 Should you buy or build? -- Chapter 8 The role of the menu -- Chapter 9 How to select food service equipment -- Chapter 10 Lay out your restaurant for profit -- Chapter 11 How to protect yourself with insurance -- Chapter 12 How to select productive employees -- Chapter 13 How to train and motivate employees -- Chapter 14 How to promote a thriving business -- Chapter 15 Control of food cost -- Chapter 16 Control of labor cost -- Chapter 17 How to design and use the profit and loss statement -- Chapter 18 Let your profit and loss statement work for you -- Chapter 19 The dynamics of accounting -- Chapter 20 Simplified records for income tax and controls -- Chapter 21 Planning for the future.
HRM
English
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