An objective, detailed, and thorough book on starting and managing a restaurant. The authors give a realistic and comprehensive outline of problems and difficulties that arise in creating a restaurant. Their discussion of the mechanics of business planning is informative and clear. Every contingency is carefully spelled out. Among the topics they cover are franchising, ``building or buying the dream,'' equipment, pricing, personnel management, financing, and advertising. Each section includes a well-presented and cogent case study. There are also helpful charts, diagrams, and schedules. An excellent book. Connie Chambers, Per rot Memorial Lib., Old Greenwich, Ct.