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Part 1 Restaurants, Owners, Locations and Concepts.
Chapter 1 Introduction.
Chapter 2 Restaurants and Their Owners.
Chapter 3 Concept, Location, and Design.
Part 2 Business Plans, Financing, Legal and Tax Matters.
Chapter 4 Business and Marketing Plans.
Chapter 5 Financing and Leasing.
Chapter 6 Legal and Tax Matters.
Part 3 Menu, Kitchens and Purchasing.
Chapter 7 The Menu.
Chapter 8 Planning and Equipping the Kitchen.
Chapter 9 Food Purchasing.
Part 4 Restaurant Operations and Management.
Chapter 10 Food Production and Sanitation.
Chapter 11 Service and Customer Relations.
Chapter 12 Bar and Beverages.
Chapter 13 Restaurant Technology.
Chapter 14 Budgeting and Controlling Costs.
Chapter 15 Organization, Recruiting, and Staffing.
Chapter 16 Employee Training and Development.
Answers to Study Guide Questions.