The Upstart Guide to Owning and Managing a Restaurant [NOOK Book]

Overview

 

This updated and revised edition of the restaurant industry bestseller, The Upstart Guide to Owning and Managing a Restaurant is filled with step-by-step strategies and action plans explained and outlined by veteran restaurateur and educator Roy S. Alonzo.   The ultimate guide to entering the food service industry, The Upstart Guide to Owning and Managing a Restaurant provides industry insights and all the practical nuts-and-bolts information readers need to get started, including:Smart start-up ...
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The Upstart Guide to Owning and Managing a Restaurant

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NOOK Book (eBook - Second Edition)
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Overview

 

This updated and revised edition of the restaurant industry bestseller, The Upstart Guide to Owning and Managing a Restaurant is filled with step-by-step strategies and action plans explained and outlined by veteran restaurateur and educator Roy S. Alonzo.   The ultimate guide to entering the food service industry, The Upstart Guide to Owning and Managing a Restaurant provides industry insights and all the practical nuts-and-bolts information readers need to get started, including:Smart start-up basics;Writing a winning restaurant business plan;Developing the perfect menu for your target audience;Creating front-of-house ambience and back-of-house efficiency;Operating profitably;

 

 

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Product Details

  • ISBN-13: 9781607144878
  • Publisher: Kaplan Publishing
  • Publication date: 10/7/2009
  • Sold by: Kaplan, Inc.
  • Format: eBook
  • Edition description: Second Edition
  • Pages: 304
  • Sales rank: 737,130
  • Product dimensions: 6.00 (w) x 9.00 (h) x 0.49 (d)
  • File size: 3 MB

Meet the Author

Roy S. Alonzo taught restaurant management at the University of New Hampshire for 27 years and has owned and operated the Master Bartender School in Newmarket, NH for more 25 years.  Also the author of The Upstart Guide to Owning and Managing a Bar or Tavern, Alonzo has served as a food and beverage consultant, partner and general manager of a full-service restaurant, and supervisor of a faculty club and campus restaurant.
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Table of Contents

Preface
Acknowledgments
1 The Restaurant Business 1
2 Start-Up Requirements 13
3 Strategy for Success 25
4 Planning To Be Profitable 46
5 Developing Menus That Sell 56
6 The Front of the House 72
7 The Back of the House 86
8 Operating Profitably 97
9 Managing Your Personnel 120
10 Maintaining Financial Control 133
11 Restaurant Marketing 146
12 Sanitation, Safety and Responsibility 172
13 If You Succeed - What Next? 183
Appendix: Sample Business Plan and Loan Application for a Restaurant 187
Index 215
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Customer Reviews

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Sort by: Showing all of 2 Customer Reviews
  • Posted June 12, 2009

    "I have read numerous industry publications and find this book to be my choice to recommend to people going into the restaurant business. "Chuck Southard, Vice Pres. Boston Restaurant Group"

    I agree with the above quote from a respected professional. This book takes you through the start-up process from the market survey that validates your dream plan, to the business plan that shows your road map for success. And it doesn't stop at the Grand Opening. It shows you how to operate profitably by avoiding pitfalls and common mistakes that are so often repeated. The book covers the front-of the-house and the back-of-the-house in detail, and it gives you strategies for marketing your restaurant to stay a step ahead of your competition. Sprinkled with nuts and bolts information and tips-of-the-trade, you'll find it easy to read and understand. Increase your chances for success by reading this book. It's a book you'll keep on your shelf and refer to.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted January 6, 2011

    No text was provided for this review.

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