Preface | |
Restaurants, Owners, Locations and Concepts | |
Introduction | |
Restaurants and Their Owners | |
Concept, Location, and Design | |
Business Plans, Financing, Legal and Tax Matters | |
Business and Marketing Plans | |
Financing and Leasing | |
Legal and Tax Matters | |
Menu, Kitchens and Purchasing | |
The Menu | |
Planning and Equipping the Kitchen | |
Food Purchasing | |
Restaurant Operations and Management | |
Food Production and Sanitation | |
Service and Customer Relations | |
Bar and Beverages | |
Restaurant Technology | |
Budgeting and Controlling Costs | |
Organization, Recruiting, and Staffing | |
Employee Training and Development | |
Answers to Study Guide Questions | |
Table of Contents provided by Publisher. All Rights Reserved. |
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