Intro -- Chapter One -- Should You Own A B&B? -- A Little History -- Personality -- Warmth -- Skills -- Skill Assessment Inventory -- Getting Your Feet Wet -- Bed-And-Breakfast Survey -- The B&B Customer -- A Day in the Life (a.k.a. Keeping it All Organized) -- How Much Can You Expect to Make? -- How Much Money Do You Need? -- Chapter Two -- Selecting The B&B Location -- Market Research -- Population and Demographics -- Other Demographic Information Websites -- Site Research -- Competition -- Visiting the Competition -- Industry Research -- Some Location Considerations -- Working with Contractors -- Chapter Three -- Buying An Existing B&B -- Real Estate and Its Value -- The Value of Other Assets -- Strategies for Buying -- Terms, Conditions and Price -- Determining Price from a Buyer's Perspective -- Initial Investment -- Financing -- Equity Funds -- SBA Financial Programs -- SBA Assistance -- The 7(a) Loan Guaranty Program -- Friends and Relatives -- Banks and Credit Unions -- Borrowing Money -- How to Write a Loan Proposal -- How Your Loan Request Will Be Reviewed -- Closing the Sale -- Chapter Four -- The Business Plan -- Business Plan Outline -- The Business Plan-What it Includes -- Description of the Business -- The Marketing Plan -- Pricing and Sales -- Advertising and Public Relations -- The Management Plan -- The Financial Management Plan -- Legal Forms of Business -- Chapter Five -- Governmental Laws, Regulations And Licenses -- State Registration -- City Business License -- Motel/Hotel License -- Sales Tax -- Health Department License -- Fire Department Permit -- Building and Construction Permit -- Sign Permits -- Zoning -- Historic Buildings and Historic Districts -- State Liquor License -- Internal Revenue Registration -- Federal Identification Number -- State Tax Assistance -- Chapter Six -- Before You Open -- Choosing a Name.

Opening the B&B Bank Account -- Establishing Room Rates -- Insurance -- Keeping Records -- Financial Records -- Revenue Accounts -- Expense Accounts -- Customer Records -- Register -- Guest Record -- Written Confirmation -- Reservation Service Agencies (RSAs) -- What is an RSA? -- Reservation Information Sheet -- Organizing Pre-Opening Activities -- First Priority Items -- Pre-Opening Promotion -- Initially Contacting Purveyors and Suppliers -- Payroll -- Public Utilities -- Locksmith -- Fire and Intrusion Alarms -- Sanitation Service -- Plumber -- Electrician -- Refrigeration Service -- Exterminator -- Landscaping -- List of Supplies -- How Much China and Silverware to Order -- Exhaust Hood Cleaning Service -- Heating and Air-Conditioning -- Music -- Music Licensing -- Chapter Seven -- Computers -- Computer Systems and the Hospitality Industry -- Point-of-Sale Systems -- Stand-Alone Software Applications -- For Reservations -- Online Reservation Systems -- Room Management Software -- Back-Office Software -- For the Kitchen -- For Your Employees -- Desktop Publishing Applications and Ideas -- What is the Future of Computers in the Hospitality Service? -- Proper Email Etiquette -- Common Email Mistakes: -- Chapter Eight -- Marketing And Marketing Literature -- Logo -- Business Cards and Brochures -- Illustrations -- Paper and Color -- What to Do with Your Brochures and Business Cards -- Guidebooks -- Website -- Select a Domain Name -- What to Put on Your Website -- The Opportunities are Endless. Be Imaginative!! -- How Do You Make an Effective Website? -- Some Words of Caution: -- Web Hosting Services -- DIY? -- Public Relations -- What PR Does (and Doesn't Do) for You -- The Marriage of PR and Marketing -- How to Apply Your PR Plan -- Building and Supporting Strong Media Relations -- What's News? -- PR is Different from Advertising.

Launching a Campaign -- Special Events -- Communicating to Your Guests -And the Value of Loyalty -- Talking to Your Community -- Planning for the Unforeseen -- Internal Bed-and-breakfast Marketing: How to Keep Customers Coming Back -- Customers for Life -- Expectations -- Ways to Delight -- Word of Mouth -- Tracking Your Marketing Sources -- Chapter Nine -- Decorating And Renovating -- Renovations -- Furnishing and Decorating Your Rooms -- Decorating Styles -- Creating Themes -- Bedrooms -- Mattresses -- Bed Linens -- Pillows and Blankets -- Other Furniture -- Wall Coverings -- Floor Coverings -- Window Coverings -- The Bathroom -- Chapter Ten -- Guest Services And Policies -- Expected Services -- Breakfast in Bed -- Turndown Service -- Business Services -- Ghosts -- Check-In/Check-Out -- Safety -- Fire -- Accidents -- Security -- Children -- Pets -- Pet Policy -- Smoking -- Payment and Deposit Policies -- Cancellation Policy -- Walk-ins and One-Night Stays -- Phone Policies -- House Rules -- Chapter Eleven -- Food Services -- Inspecting the Dining Room -- General Rules for Table Service -- Clearing the Table -- Breakfast -- Order of Service for Breakfast: -- Coffee -- Coffee Equipment -- Brewing Tips -- Flavored Coffees and Decaf -- Espresso -- Sustainable Coffee -- Tea -- The Menu -- Breakfast Recipes -- Presentation -- Healthy Trends and Special Diets -- Food Allergies -- Table Decorations -- Dinner Service -- Order of Service for Dinner: -- Special Details to Observe When Serving: -- How to Establish Your Own Menu -- Lunch and Dinner Pricing -- Menu Style -- Formatting Your Menu -- Developing the Menu Selections -- Major Points to Consider When Selecting Menu Items: -- Limiting the Menu -- Truth and Accuracy in the Menu -- Menu Size and Cover -- Menu Design Software -- Printing the Menu -- Projecting the Actual Average Cost per Customer.

Projecting Menu Prices -- Inventory Levels -- Cooperative Purchasing -- Receiving and Storing -- All products delivered to the bed-and-breakfast must: -- Rotation Procedures -- Chapter Twelve -- Houskeeping, Sanitation And Kitchen Safety -- Cleaning -- Janitorial and Maintenance Service -- Some important factors to consider when choosing a maintenance company: -- Items to be cleaned daily: -- Weekly services: -- Annually: -- DIY -- Sanitation and Food Safety -- Step 1: Assess the Hazards -- Step 2: Identify "Critical Control Points" -- Step 3: Establish "Critical Limits" -- Step 4: Monitor the "Critical Control Points" -- Step 5: Take Corrective Action -- Step 6: Develop a Record-Keeping System -- Step 7: Verify Your System's Effectiveness -- HACCP'S Eight Key Steps of the Food Service Process -- HACCP Step 1: Purchasing -- HACCP Step 2: Receiving -- HACCP Step 3: Storing -- HACCP Step 4: Preparing -- HACCP Step 5: Cooking -- HACCP Step 6: Serving and Holding -- HACCP Step 7: Cooling -- HACCP Step 8: Reheating -- Bacteria -- Controlling Bacteria -- Are Your Hands Really Clean? -- Bugs, Insects and Animal Pests -- Kitchen Safety -- Heat and Burns -- Cuts -- Electrical Shock -- Strains -- Slipping and Falling -- Fires -- Choking -- Exposure to Hazardous Chemicals -- Chapter Thirteen -- Staff -- Hiring Bed-and-Breakfast Employees -- Key Points for Conducting Employment Interviews -- Unlawful Pre-Employment Questions -- Screening Potential Employees -- What to Look for in Potential Bed-and-Breakfast Employees -- The Final Selection and Decision -- Rejecting Applicants -- Employee Handbook/Personnel Policy -- Personnel File -- Training -- Orientation and Instruction -- Outside Help in Training -- Outside Help: Speakers and Subjects -- Evaluating Performance -- The Decision to Terminate an Employee.