/LC.GIF&client=easterncarolinaedu)
How to open and run a successful restaurant / Christopher Egerton-Thomas.
| Author/creator | Egerton-Thomas, Christopher |
| Format | Book |
| Edition | 3rd ed. |
| Publication Info | Hoboken, N.J. : John Wiley & Sons, ©2006. |
| Description | xv, 222 pages ; 23 cm |
| Supplemental Content | Table of contents only |
| Supplemental Content | Publisher description |
| Supplemental Content | Contributor biographical information |
| Subjects |
| Contents | Chapter 1. How it all began -- A brief history of the restaurant industry -- The modern industry -- Education -- Cooking schools -- The risks -- Reasons for failure -- The theater of restaurants -- Who opens restaurants, and why -- Sacred monsters -- The masochism factor -- Thinking positive - the fun side -- The Casablanca factor -- Chapter 2. Location -- The importance of location -- Mystical factors -- Country and suburban locations -- Rent -- How to find premises -- The neighborhood -- Converting premises -- Chapter 3. What kind of restaurant? -- What is the target market? -- Opening hours -- Which end of the market? -- Theme restaurants -- Entertainment -- Appealing to different age groups -- Mixed business -- Alcohol and licensing -- Insurance -- Taxes -- Pricing -- Who are the customers? -- What do customers want? -- Chapter 4. Raising the money -- Start-up money: how to get it? -- Inheritance -- Savings -- Bank loans -- Business plan -- Small business administration -- Loan sharks -- The pros and cons of partnerships -- Multi-partner restaurants -- Partnership disasters -- Con artists -- Working and "sleeping" partners -- Friendships -- Partnership successes -- An ideal marriage? -- Financial planning -- Bills -- The "go"position -- Foreclosure -- Buying a franchise -- |
| Contents | Chapter 5. Equipment and decor -- Equipment-old or inherited -- Equipment-new -- The wonderful world of laundry -- Laundry alternatives -- Decor -- Design -- Chapter 6. The bar -- Pros and cons -- Food at the bar -- The service bar -- Stocking the bar -- Bar inventory -- Cocktails -- Restricting inventory -- Beer on tap -- Sodas and mixers -- Liquor control -- Types of liquors -- Wine -- The effects of alcohol -- Helpful hints for bartenders -- Handling drunks -- Turning away unwanted guests -- Organizing the bar -- Dealing with personal issues --Protecting against danger - of all sorts -- Serving the drinks -- Chapter 7. The kitchen -- Profit margins -- Chef power -- Kitchen staff -- Deciding on the menu -- Menu changes -- Food quality -- Food sources -- Phoney foods -- Food and taste -- Dangers -- Computers -- Grocery list -- Chapter 8. The dining room -- Seating positions -- Music -- Ventilation and heating -- Restrooms -- Cleanliness -- Menus -- Verbal menus -- Duties of servers -- Systems for servers -- Helpful hints for waiters -- Keeping diners happy -- Payment -- Credit cards -- Personal house accounts -- Tipping -- To pool or not to pool -- Tipping other than wait staff -- Pros and cons of tipping -- Stealing -- Chapter 9. Hygiene, health, and safety -- Hygiene issues -- Food contaminants -- Cleanliness -- Vermin and exterminators -- Health inspectors -- Garbage and sanitation -- Typical violations -- Personal hygiene -- Health of restaurant personnel -- Alcohol abuse -- Overwork -- Health hazards -- Safety -- |
| Contents | Chapter 9. Hygiene, health, and safety -- Hygiene issues -- Food contaminants -- Cleanliness -- Vermin and exterminators -- Health inspectors -- Garbage and sanitation -- Typical violations -- Personal hygiene -- Health of restaurant personnel -- Alcohol abuse -- Overwork -- Health hazards -- Safety -- Chapter 10. Public relations -- Exaggerated claims -- The need to advertise -- Placing an ad -- Using a public relations firm -- Celebrity power -- Special deals -- The food critics -- Reviews and their consequences -- Bribes -- Dealing with the public -- Management qualities -- Employee qualities -- People stress or combat fatigue -- Greeting -- Reservations -- Dress codes -- Dressing the room -- Avoiding nasty situations -- Robbery -- Security -- Chapter 11. Employees -- Finding help -- The employees' point of view -- Drugs -- Managers -- Chapter 12. Making your decision -- The "up" side -- The "down" side -- Questions before deciding to go into business -- Up and running -- Appendix I. Eating out for restaurateurs -- Appendix II. Glossary -- Wine terms -- Menu vocabulary. |
| General note | Includes index. |
| LCCN | 2004028734 |
| ISBN | 0471698741 (pbk. : acid-free paper) |
| ISBN | 9780471698746 (pbk. : acid-free paper) |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Joyner | General Stacks | TX911.3.M27 E34 2006 | ✔ Available | Place Hold |