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The Restaurant : From Concept to Operations, 5/e
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沒有庫存
訂購需時10-14天
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9780471740575 | |
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John R. Walker | |
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桂魯 | |
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2008年1月01日
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717.00 元
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HK$ 645.3
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詳
細
資
料
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* 叢書系列：餐旅
* 規格：精裝 / 普級 / 單色印刷 / 初版
* 出版地：台灣
餐旅
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分
類
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專業/教科書/政府出版品 > 休閒餐旅類 > 餐旅管理 |
同
類
書
推
薦
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內
容
簡
介
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The only book that takes the reader from the initial idea to the grand opening, The Restaurant: From Concept to Operation features comprehensive, applications-based coverage of all aspects of opening and running a restaurant. From fast-food franchise to upscale dining rooms, this text shows aspiring restauranteurs how to conceive, open and run any type of restaurant.
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目
錄
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PART 1. RESTAURANTS, OWNERS, LOCATIONS, AND CONCEPTS.
Chapter 1. Introduction.
Chapter 2. Restaurants and Their Owners.
Chapter 3. Concept, Location, and Design.
PART 2. BUSINESS PLANS, FINANCING, LEGAL, AND TAX MATTERS.
Chapter 4. Business and Marketing Plans.
Chapter 5. Financing and Leasing.
Chapter 6. Legal and Tax Matters.
PART 3. MENU, KITCHENS, AND PURCHASING.
Chapter 7. The Menu.
Chapter 8. Planning and Equipping the Kitchen.
Chapter 9. Food Purchasing.
PART 4. RESTAURANT OPERATIONS AND MANAGEMENT.
Chapter 10. Food Production and Sanitation.
Chapter 11. Service and Customer Relations.
Chapter 12. Bar and Beverages.
Chapter 13. Restaurant Technology.
Chapter 14. Budgeting and Controlling Costs.
Chapter 15. Organization, Recruiting, and Staffing.
Chapter 16. Employee Training and Development.
Glossary.
Index.
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書
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