by
Press, Entrepreneur.
Call Number
647.95068
Publication Date
2009
Summary
Americans spend nearly 600 billion a year eating out. As consumers are dining out or taking prepared food home with increased frequency, food-service operations are skyrocketing. 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. Here's everything you need to consider when starting your own restaurant, pizzeria, coffeehouse, delicatessen, bakery, or catering business. Interviews with successful eatery owners show how others have made their food business dreams come true. Among the many topics covered are: Set-up and equipment Inventory Staffing Legal structure Location Permits Sanitation Marketing Financial management Fully updated with the newest trends in menu items, décor, and themes, plus recent market statistics and forecasts, this guide is your roadmap to success.
Format:
Electronic Resources
Relevance:
109798.3828
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:
109788.9922
View Other Search Results
by
Liang, Zai.
Call Number
641.5951
Publication Date
2023
Summary
From Chinatown to Every Town explores the recent history of Chinese immigration within the United States and the fundamental changes in spatial settlement that have relocated many low-skilled Chinese immigrants from New York City's Chinatown to new immigrant destinations. Using a mixed-method approach over a decade in Chinatown and six destination states, sociologist Zai Liang specifically examines how the expansion and growing popularity of Chinese restaurants has shifted settlement to more rural and faraway areas. Liang's study demonstrates that key players such as employment agencies, Chinatown buses, and restaurant supply shops facilitate the spatial dispersion of immigrants while simultaneously maintaining vital links between Chinatown in Manhattan and new immigrant destinations.
Format:
Electronic Resources
Relevance:
92251.0156
by
Various, Various.
Call Number
741.59730000000002
Publication Date
2016
Format:
Electronic Resources
Relevance:
0.1863
by
Various, Various.
Call Number
741.59730000000002
Publication Date
2016
Format:
Electronic Resources
Relevance:
0.1863
by
Various, Various.
Call Number
741.5
Publication Date
2016
Format:
Electronic Resources
Relevance:
0.1795
by
Various, Various.
Call Number
741.59730000000002
Publication Date
2016
Format:
Electronic Resources
Relevance:
0.1795
by
Various, Various.
Call Number
741.5
Publication Date
2016
Format:
Electronic Resources
Relevance:
0.1795
by
Mondschein, Ken.
Call Number
647.95023
Publication Date
2009
Format:
Electronic Resources
Relevance:
0.1768
by
Various, Various.
Call Number
741.59730000000002
Publication Date
2016
Format:
Electronic Resources
Relevance:
0.1706
by
Tomkies, Kelly Kagamas.
Call Number
647.95023
Publication Date
2010
Summary
Food is big business, offering a wide range of opportunities for anyone committed to high standards and creativity. The National Restaurant Association reports that in 2009 restaurant sales could grow to reach a record 566 billion. Currently there are more than 13 million people employed at more than 945,000 restaurants in the United States, excluding food service suppliers, which is a 38 billion industry. Food Services looks at the ins and outs of the business and helps readers identify the skills, attitudes, and connections they need to launch a successful career. This new volume features
Format:
Electronic Resources
Relevance:
0.1474
by
Mellema, Valerie.
Call Number
641.874
Publication Date
2007
Summary
The Professional Bartenders Handbook is written for the professional bartender, but anyone can learn the simple tips and tricks this book provides. A copy belongs behind every bar, big or small. Whether running a stand-alone business or one incorporated into a restaurant, hotel, or food service operation, the successful bartender needs product and equipment knowledge and a strong grasp of mixology. The Professional Bartender's Handbook is more than a recipe guide. If you have ever wondered what ingredients were in your favorite drink, this book will teach you. With nearly 1,500 different co
Format:
Electronic Resources
Relevance:
0.1313
Limit Search Results
Narrowed by: