by
GABRIEL, VINCENT.
Call Number
647.95068
Publication Date
2014
Format:
Electronic Resources
Relevance:
1.6094
by
Fields, Roger.
Call Number
647.95068
Publication Date
2014
Format:
Electronic Resources
Relevance:
1.6058
by
Egerton-Thomas, Christopher.
Call Number
647.95068 EGE
Publication Date
1995
Format:
Books
Relevance:
1.6036
by
Bernstein, Charles, 1934-
Call Number
647.95068 BER
Publication Date
1994
Format:
Books
Relevance:
1.5945
by
Schmidgall, Raymond S., 1945-
Call Number
647.940681 SCH
Publication Date
2002
Format:
Books
Relevance:
1.5894
by
Lander, Nicholas.
Call Number
647.95068 LAN
Publication Date
2012
Summary
Covers subjects as diverse as finding the right location & the importance of getting the design right; choosing the best chef & deciding what food to serve; managing staff & dealing with difficult customers, in order to create a successful restaurant. Includes content on Australian Neil Perry, designer of some of the world's best-known restaurants.
Format:
Books
Relevance:
1.5849
by
Walker, John R.
Call Number
647.95068 WAL
Publication Date
2007
Summary
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.
Format:
Electronic Resources
Relevance:
1.5827
by
Garvey, Michael.
Call Number
647.95068 GAR
Publication Date
2004
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/wiley041/2004103135.html
Contributor biographical information http://www.loc.gov/catdir/bios/wiley047/2004103135.html
Publisher description http://www.loc.gov/catdir/description/wiley041/2004103135.html
Contributor biographical information http://www.loc.gov/catdir/bios/wiley047/2004103135.html
Publisher description http://www.loc.gov/catdir/description/wiley041/2004103135.html
Relevance:
1.5797
by
Meyer, Danny.
Call Number
647.95068 MEY
Publication Date
2006
Summary
"In October 1985, at age twenty-seven, Danny Meyer, with a good idea and scant experience, opened what would become one of New York City's most revered restaurants - Union Square Cafe. Little more than twenty years later, Danny is the CEO of one of the world's most dynamic restaurant organizations, which includes eleven unique dining establishments, each at the top of its game. How has he done it? How has he consistently beaten the odds and set the competitive bar in one of the toughest trades around?" "In this book, Danny shares the lessons he's learned while developing the winning recipe for doing the business he calls "enlightened hospitality." This innovative philosophy emphasizes putting the power of hospitality to work in a new and counterintuitive way: The first and most important application of hospitality is to the people who work for you, and then, in descending order of priority, to the guests, the community, the suppliers, and the investors. This way of prioritizing stands the more traditional business models on their heads, but Danny considers it the foundation of every success that he and his restaurants have achieved."--BOOK JACKET.
Format:
Books
Relevance:
1.5706
by
Walker, John R., 1944-
Call Number
647.95 WAL
Publication Date
2005
Summary
"This easy-to-read 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." "As part of the National Restaurant Association Educational Foundation's ProMgmt. 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."--BOOK JACKET.
Format:
Books
Publisher description http://www.loc.gov/catdir/description/wiley042/2004041193.html
Table of contents http://www.loc.gov/catdir/toc/wiley041/2004041193.html
Table of contents http://www.loc.gov/catdir/toc/wiley041/2004041193.html
Relevance:
1.5540
by
Media, The Staff of Entrepreneur.
Call Number
647.95068000000003
Publication Date
2016
Summary
Shifting demographics and changing lifestyles are driving the surge in food-service businesses. Today's busy consumers don't have the time or the inclination to cookthey want tasty, nutritious meals without dishes to wash. More and more singles, working parents, and seniors are demanding greater convenience and are looking to restaurants and food services to fill that need. There's plenty of room for more food businesses, but for a successful startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control, and payroll management. The staff of Entrepreneur has put together everything you need to know to start, run, and grow the successful restaurant or food service of your dreams.
Format:
Electronic Resources
Relevance:
1.5519
by
Garvey, Michael.
Call Number
647.95068 STA
Publication Date
2011
Summary
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
Format:
Electronic Resources
Relevance:
1.5388
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