There is a lot more to running a successful restaurant than serving delicious food. This completely revised and updated edition of the classic guide to operating a small restaurant gives you the recipe for success in this highly competitive business, whether your goal is to open a trendy bistro or a cosy neighbourhood hangout. You will learn about everything from choosing the right location for your restaurant to creating a business plan, hiring a chef, training kitchen and wait staff, planning menus that attract customers, purchasing equipment and supplies, handling difficult customers, complying with the latest restaurant laws, buying advertising and garnering publicity, and much more.
STARTING A SMALL RESTAURANT is the perfect guide for any aspiring restaurant owner, but it is also a fascinating read for anyone interested in what it takes to succeed in the restaurant business. The book now is available in North Library with the call number TX 911.3. M27 MIL 2006
Where to find the book?
Call number: TX911.3.M27 MIL 2006
Written by DINH TRONG DUY