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Starting and Running a Restaurant For Dummies, UK Edition by Carol Godsmark at Abbey's Bookshop,
Starting and Running a Restaurant For Dummies, UK Edition
— —
Carol Godsmark Michael Garvey

Starting and Running a Restaurant For Dummies, UK Edition

Carol Godsmark,  Michael Garvey,  Heather Heath ,  Andrew G. Dismore

$43.95

Paperback

Not in-store but you can order this
How long will it take?
English
For Dummies
14 December 2007
Hotel & catering trades
Starting & Running a Restaurant For Dummies will offer aspiring restaurateurs advice and guidance on this highly competitive industry – from attracting investors to your cause, to developing a food and beverages menu, to interior design and pricing issues – to help you keep your business venture afloat and enjoyable at the same time. If you already own a restaurant, inside you’ll find unbeatable tips and advice to keep bringing in those customers. Read this book, and help make your dream a reality!

 

Starting & Running a Restaurant For Dummies covers:

 

Basics of the restaurant business Researching the marketplace and deciding what kind of restaurant to run Writing a business plan and finding financing Choosing a location Legalities Composing a menu Setting up and hiring staff Buying and managing supplies Marketing your restaurant Health and safety
By:   , , ,
Imprint:   For Dummies
Country of Publication:   United States
Edition:   UK Edition
Dimensions:   Height: 235mm,  Width: 189mm,  Spine: 23mm
Weight:   737g
ISBN:   9780470516218
ISBN 10:   0470516216
Pages:   400
Publication Date:  
Audience:   Professional and scholarly ,  Undergraduate
Format:   Paperback
Publisher's Status:   Active
Introduction. Part I: Getting Started. Chapter 1: Grasping the Basics of the Restaurant Business. Chapter 2: Getting Everything Done before Your Grand Opening. Chapter 3: Deciding What Kind of Restaurant to Run. Chapter 4: Researching the Marketplace. Part II: Putting Your Plan in Motion. Chapter 5: Writing a Business Plan. Chapter 6: Show Me the Money! Finding Financing. Chapter 7: Choosing a Location. Chapter 8: Paying Attention to the Legalities. Part III: Preparing to Open the Doors. Chapter 9: Composing a Menu. Chapter 10: Setting Up the Front of the House. Chapter 11: Setting Up the Back of the House. Chapter 12: Setting Up a Bar and Drinks List. Chapter 13: Employing and Training Your Staff. Chapter 14: Buying and Managing Supplies. Chapter 15: Running Your Office. Chapter 16: Getting the Word Out. Part IV: Keeping Your Restaurant Running Smoothly. Chapter 17: Managing Your Employees. Chapter 18: Running a Safe Restaurant. Chapter 19: Building a Clientele. Chapter 20: Maintaining What You’ve Created. Part V: The Part of Tens. Chapter 21: Ten Myths about Running a Restaurant. Chapter 22: Ten Sources of Info for Restaurateurs. Chapter 23: Ten True Restaurant Stories You Just Couldn’t Make Up. Index.

Michael Garvey runs The Oyster Bar in New York. Heather Dismore has orchestrated the openings of 15 restaurants. Andrew G Dismore is a Corporate Development Chef. Carol Godsmark is a UK restaurant critic, consultant, author, and food journalist.

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