Overview

Full Product Details

Author:   Michael Garvey ,  Andrew G. Dismore ,  Heather Dismore
Publisher:   John Wiley & Sons Inc
Imprint:   John Wiley & Sons Inc
Edition:   2nd Edition
Dimensions:   Width: 19.30cm , Height: 2.30cm , Length: 23.50cm
Weight:   0.578kg
ISBN:  

9781118027929

ISBN 10:   1118027922
Pages:   384
Publication Date:   04 October 2011
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Out of Print
Availability:   In Print  
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.

Table of Contents

Introduction 1 Part I: Getting Started 7 Chapter 1: Grasping the Basics of the Restaurant Business 9 Chapter 2: Deciding What Kind of Restaurant to Run 17 Chapter 3: Researching the Marketplace 41 Chapter 4: Writing a Business Plan 57 Part II: Putting Your Plan in Motion 77 Chapter 5: Show Me the Money! Finding Financing 79 Chapter 6: Choosing a Location 91 Chapter 7: Paying Attention to the Legalities 99 Part III: Preparing to Open the Doors 113 Chapter 8: Creating the All-Important Menu 115 Chapter 9: Setting Up the Front of the House 137 Chapter 10: Setting Up the Back of the House 157 Chapter 11: Setting Up a Bar and Beverage Program 177 Chapter 12: Hiring and Training Your Staff 199 Chapter 13: Purchasing and Managing Supplies 223 Chapter 14: Running Your Office 237 Chapter 15: Getting the Word Out 253 Part IV: Keeping Your Restaurant Running Smoothly 275 Chapter 16: Managing Your Employees 277 Chapter 17: Running a Safe and Clean Restaurant 293 Chapter 18: Building a Clientele 315 Chapter 19: Maintaining What You've Created 325 Part V: The Part of Tens 341 Chapter 20: Ten Myths about Running a Restaurant 343 Chapter 21: Ten True Restaurant Stories That You Just Couldn't Make Up 347 Index 351

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Author Information

Michael Garvey is Director of Operations at 'wichcraft, a division of the renowned Craft restaurant corporation. Heather Dismore is a professional writer who has extensive experience in the restaurant business. Andrew G. Dismore is an award-winning professional chef.

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