mixed material bibliography Chicago Dearbon Trade 1997

xv, 197 p.: index ; 28 cm. Although it might not be quite as easy as it looks, millions of people dream of opening their own restaurants. For anyone wanting a piece of the restaurant action, take heed: Smart planning up front can spell the difference between a successful launch and a money-losing nightmare. Take it from two restaurant and business start-up pros. Use their proven tips and timelines to plan right and move forward with profitable long-term operations. This all-new edition of The Restaurant Start-Up Guide focuses on specific what-to-do and when-to-do-it advice for opening a restaurant. Following the wise counsel and practical insights in this preliminary planner, nearly anyone can open the doors of his or her own eatery within a year. Better yet, he or she will be putting sound business and financial principles in place so the doors will remain open two years or ten years down the road. Complete with resources, timelines, sample financials, facilities checklists, and more, the would-be restaurateur can be up and running in 12 months. In addition, he or she will be able to: * Determine the restaurant’s focus, target market, and best location. * Create additional revenue streams by adding catering to the plan. * Use technology, including the Internet and e-mail, to power up restaurant sales. (text cited from www.amazon.com) KWDB/ABJ 1574101374 Perpustakaan - Sekolah Tinggi Manajemen PPM Pusat Informasi Manajemen KWDB/ABJ Rai 35753 2009-01-27 00:00:00 2010-06-14 00:00:00 machine generated