المحتويات / النص
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- Chapter 1: Successful Pre-Opening Activities For A Restaurant Venture
- Chapter 2: Basic Of Buying Or Leasing A Restaurant
- Chapter 3: Creating A Successful Business Plan
- Chapter 4: Steps To Secure Financing
- Chapter 5: How To Analyze And Invest In A Resturant Franchise
- Chapter 6: Effective Restaurant Layout & Remodeling
- Chapter 7: BasicCost Control For Restaurants
- Chapter 8: Profitable Menu Planing
- Chapter 9: Dietary And Nutritional Guidlines
- Chapter 10: Choose The Proper Equipment
- Chapter 11: Purchasing
- Chapter 12: Inventory , Receiveing and Storage
- Chapter 13: Food Buying Techniques
- Chapter 14: Food Cost Controls
- Chapter 15: Successful Kitchen Management And Control Preocedures
- Chapter 16: Essentials Of Food Safety Haccp, And Sanitation
- Chapter 17: Safety And Risk Management
- Chapter 18: Successful Bar Layout, Set Up, And Location
- Chapter 19: Bar Service, Precautions, And Legalities
- Chapter 20: Successful Wine Management
- Chapter 21: Management Of Operational Costs And Supplies
- Chapter 22: Computers And Food Service Operations
- Chapter 23: Managing The Dining Room And Waitstaff
- Chapter 24: Increase Order Amount And Your Bottom Line
- Chapter 25: Finding , Recruiting, And Hiring Great Employees
- Chapter 26: Training Employees
- Chapter 27: Handling Employeed Tips
- Chapter 28: Motivate Your Employees
- Chapter 29: Daily Leadership And Teambuilding
- Chapter 30: Control Labor Cost Without Sacrificing Service Or Qulity
- Chapter 31: Public Relations For Your Restaurant
- Chapter 32: How To Keep Customers Coming Back For More
- Chapter 33: Promote Your Restaurant On The Internet
- Chapter 34: Add Catering To Your Restaurant
- Chapter 35: Interbal Bookkeeping
- Chapter 36: Successful Budgeting And Profit Planning
- Chapter 37: How To Prepare The Monthly Audit And Cost Projections
- Chapter 38: Perform An Internal Audit On Restaurant And Bar Operations
- Chapter 39: Basics Of Selling A Resturant
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