Book DescriptionThe ultimate guide to restaurant success-fully updated and revised Yes, hard work and a dream are indispensable, but success in the restaurant business requires an arsenal of skills and a vast body of knowledge and access to information The Restaurant: From Concept to Operation, Fourth Edition provides it all This easy-to-read озетз guide shows aspiring restaurateurs how to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room This book will equip aspiring restaurant owners to master a broad variety of start-up issues and gain the solid footing they'll need to ensure the restaurant's ongoing success You will discover how to choose a suitable concept, find a market gap to fill, develop business and marketing plans, and secure financial backing Also, you'll learn how to select the perfect location, obtain the necessary permits, create a tantalizing menu, design the interior, and hire and train employees You'll also acquirethe all-important skill of turning first-time customers into regular patrons Special features of this new edition include: Increased focus on the independent restaurant Greater emphasis on restaurant business plans, including new exercises Up-to-date restaurant profiles, including franchises and independents A new chapter on restaurant operations and control A new chapter on the latest restaurant technology As part of the National Restaurant Association's Education Foundation's® Pro Mgmt Certificate Program, this field-proven guide gives students, chefs, and entrepreneurs all of the skills and information they need to master every challenge and succeed in this highly competitive and rewarding industry.  Прижизненное2004 г 96 стр ISBN 0471708674.