Study Guide to Accompany An Introduction to Management Science PDF Download
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Author: Pamela Anderson Lee
Publisher:
ISBN: 9780314871060
Category : Business & Economics
Languages : en
Pages : 708
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Book Description
Author: Pamela Anderson Lee
Publisher:
ISBN: 9780314871060
Category : Business & Economics
Languages : en
Pages : 708
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Book Description
Author: John R. Walker
Publisher: John Wiley & Sons
ISBN: 0470140593
Category : Business & Economics
Languages : en
Pages : 157
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Book Description
Comprehensively covers opening and running a restaurant-revised and updated A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It takes know-how, the right planning, and access to quality information. A one-stop guide to the business, The Restaurant: From Concept to Operation, Fifth Edition gives readers the knowledge they need to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. The book progresses logically, from choosing a good concept to finding a market, developing business and marketing plans, and securing financial backing. Topics covered include location selection, permits and legal issues, menu development, interior design, and employee hiring and training. Along the way, such all-important skills as turning first-time guests into regular patrons are also described. Special features of this Fifth Edition include: Increased focus on the independent restaurateur, with greater emphasis on restaurant business plans A new chapter on food production and sanitation Greater emphasis on restaurant business plans, including new exercises New Profiles, which describe a recently opened restaurant, begin Parts 1, 2, 3, and 4 New coverage of restaurant concepts and use of technology in restaurants Expanded sections on back-of-the-house and control contents; franchising; and leasing and insurance 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.
Author: Gary B. Shelly
Publisher: PWS Publishing Company
ISBN:
Category : Computers
Languages : en
Pages : 264
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Book Description
Alberta Authorized Resource for grade 10-12 ca 1980-1997.
Author: Powers
Publisher:
ISBN: 9780471693178
Category :
Languages : en
Pages : 196
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Book Description
Author:
Publisher:
ISBN:
Category : Naval education
Languages : en
Pages : 32
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Book Description
Author:
Publisher:
ISBN:
Category : Naval education
Languages : en
Pages : 830
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Book Description
Author:
Publisher:
ISBN:
Category : Education
Languages : en
Pages : 352
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Book Description
Author: Paul R. Dittmer
Publisher: John Wiley & Sons
ISBN:
Category : Business & Economics
Languages : en
Pages : 180
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Book Description
Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updated in this new Ninth Edition. In this new edition, key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers? understanding. It also features increased discussion and examples of technology use in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering. This text is well suited for classroom, professional training, and on-the-job use.
Author: Johnny Sue Reynolds Ph. D.
Publisher: Goodheart-Wilcox Publisher
ISBN: 9781631265495
Category : Business & Economics
Languages : en
Pages : 0
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Book Description
"Food, lodging, travel, tourism, recreation."
Author: Library of Congress. Copyright Office
Publisher: Copyright Office, Library of Congress
ISBN:
Category : Copyright
Languages : en
Pages : 1666
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Book Description
