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:
54894.4961
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:
54899.1914
View Other Search Results
by
Manask, Arthur M.
Call Number
647.95068 MAN
Publication Date
2002
Format:
Books
Relevance:
39655.6172
by
Jones, Ursula.
Call Number
647.95068 JON
Publication Date
1997
Format:
Books
Relevance:
44827.1289
by
Waller, Keith.
Call Number
647.95068 WAL
Publication Date
1996
Summary
The food and beverage aspect of hospitality operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverage Performance shows how successful catering operations can increase profitability whilst providing continuing improvements in quality, value and service. Keith Waller looks at the practical issues of improving performance, combining the key themes of quality, customer service and efficient management. This text will enable managers and students alike to recognize all the contributing factors to a successful food and beverage operation.
Format:
Books
Relevance:
0.0811
by
Morel, J. J. (Julian John)
Call Number
ARC 642 MOR VOL. 1
Publication Date
1952
Format:
Books
Relevance:
40545.7773
by
Morel, J. J. (Julian John)
Call Number
ARC STA 642.219 MOR VOL 1
Publication Date
1952
Format:
Books
Relevance:
40545.5820
by
Smith, Henry, 1902-
Call Number
ARC STA 647.95 SMI
Publication Date
1952
Format:
Books
Relevance:
0.1601
by
Goldsteen, Ernest M. (Ernest Maurice)
Call Number
ARC 647.95068 GOL
Publication Date
1950
Format:
Books
Relevance:
63385.4922
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