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How to Open and Run a Successful Restaurant, 3rd Edition[如何开办与经营成功的餐馆]

作者: Christopher Egerton-Thomas 著

出版社: Wiley

出版时间: 2005-09

版次: 3

ISBN: 9780471698746

定价: 294.40

装帧: 平装

开本: 其他

纸张: 其他

页数: 240页

正文语种: 英语

分类: 外文古旧书>英文书>经济

Ifyou′rethinkingofopeningarestaurant,youhavealotonyourplate!DigintothiscomprehensiveguidefromsuccessfulrestaurateurandauthorChristopherEgerton–Thomas,whodishesoutgoodadviceoneverythingfromcomingupwithawinningconcept,choosingalocation,andequippingakitchentodesigningthemenu,decoratingthediningroom,andmanagingastaff.Whetheryouwanttoopenanupscalerestaurantoradiner,abistrooraburgerjoint,specializeinethniccuisineorgowithanestablishedfranchise,HowtoOpenandRunaSuccessfulRestaurant,ThirdEditiongivesyoutheessentialinformationtodoitright.TheThirdEditionofthecelebratedsoup–to–nutsclassicisupdatedfortoday′scompetitivemarketplaceandfeaturesanexpandedexaminationofthefranchisesystem,in–depthdiscussionsoncustomerrelations,andawealthofinformationonstafftraining–oneofthemostimportantingredientsforsuccess.Itcovers:Guidanceonfinancing,taxes,insurance,healthandsafety,legalissues,andmoreMarketingresearch,includingevaluatinglocalcompetitiontorefineyourconceptEvaluatingfranchiseopportunities–theprosandconsofgoingwithanestablishedconceptEffectivestafftraining–bothinitialandongoingThe"feel–goodfactor"–thatintangiblequalitythatkeepscustomerscomingbackformoreAllthisproven,practicalguidanceisservedupinChristopherEgerton–Thomas′sflavorfulstyleandseasonedgenerouslywithreal–lifeanecdotesandrestaurantlorefromaroundtheworldthatareinstructiveandentertaining.Thisisamust–readforthoseconsideringtherestaurantbusinessandareadyreferenceforrestaurateurswhowanttoimprovetheiroperations. CHRISTOPHEREGERTON-THOMASisarestaurateur,caterer,andwriter.HehasappearedonnumeroustelevisionprogramsandhasauthoredfourpreviousbookswithWiley,includingtheSecondEditionofthisbookandHowtoManageaSuccessfulBar,aswellasarticlesthathaveappearedinVanityFairandtheNewYorkTimes. INTRODUCTION.CHAPTER1:HOWITALLBEGAN.ABRIEFHISTORYOFTHERESTAURANTINDUSTRY.THEMODERNINDUSTRY.EDUCATION.COOKINGSCHOOLS.THERISKS.REASONSFORFAILURE.THETHEATEROFRESTAURANTS.WHOOPENSRESTAURANTS,ANDWHY.SACREDMONSTERS.THEMASOCHISMFACTOR.THINKINGPOSITIVETHEFUNSIDE.THECASABLANCAFACTOR.CHAPTER2:LOCATION.THEIMPORTANCEOFLOCATION.MysticalFactors.CountryandSuburbanLocations.Rent.HOWTOFINDPREMISES.TheNeighborhood.ConvertingPremises.CHAPTER3:WHATKINDOFRESTAURANT?WHATISTHETARGETMARKET?OpeningHours.WhichEndoftheMarket?THEMERESTAURANTS.ENTERTAINMENT.AppealingtoDifferentAgeGroups.MixedBusiness.ALCOHOLANDLICENSING.INSURANCE.TAXES.PRICING.WHOARETHECUSTOMERS?WHATDOCUSTOMERSWANT?CHAPTER4:RAISINGTHEMONEY.START-UPMONEY:HOWTOGETIT.Inheritance.Savings.BankLoans.SmallBusinessAdministration.LoanSharks.BUSINESSPLAN.THEPROSANDCONSOFPARTNERSHIPS.Multi-PartnerRestaurants.PartnershipDisasters.ConArtists.WorkingandSleepingPartners.Friendships.PartnershipSuccesses.AnIdealMarriage?FINANCIALPLANNING.Bills.TheGoPosition.Foreclosure.BUYINGAFRANCHISE.CHAPTER5:EQUIPMENTANDD蒀OR.EQUIPMENTOLDORINHERITED.EQUIPMENTNEW.THEWONDERFULWORLDOFLAUNDRY.TheArtofaWell-SetTable.LaundryAlternatives.D蒀OR.DESIGN.CHAPTER6:THEBAR.PROSANDCONS.FOODATTHEBAR.THESERVICEBAR.STOCKINGTHEBAR.BarInventory.Cocktails.RESTRICTINGINVENTORY.BeeronTap.SodasandMixers.LIQUORCONTROL.TypesofLiquors.Wine.THEEFFECTSOFALCOHOL.HELPFULHINTSFORBARTENDERS.HandlingDrunks.TurningAwayUnwantedGuests.OrganizingtheBar.DealingwithPersonalIssues.ProtectingAgainstDangersofAllSorts.ServingtheDrinks.CHAPTER7:THEKITCHEN.PROFITMARGINS.CHEFPOWER.KITCHENSTAFF.DECIDINGONTHEMENU.MenuChanges.FoodQuality.FoodSources.PhoneyFoods.FOODANDTASTE.DANGERS.COMPUTERS.GROCERYLIST.CHAPTER8:THEDININGROOM.SEATINGPOSITIONS.MUSIC.VENTILATIONANDHEATING.RESTROOMS.CLEANLINESS.MENUS.VERBALMENUS.DUTIESOFSERVERS.SYSTEMSFORSERVERS.HELPFULHINTSFORWAITERS.KEEPINGDINERSHAPPY.PAYMENT.CREDITCARDS.PERSONALHOUSEACCOUNTS.TIPPING.ToPoolorNottoPool.TippingOtherthantheWaitStaff.ProsandConsofTipping.STEALING.CHAPTER9:HYGIENE,HEALTH,ANDSAFETY.HYGIENEISSUES.FoodContaminants.Cleanliness.VerminandExterminators.HealthInspections.GarbageandSanitation.TypicalViolations.PersonalHygiene.HEALTHOFRESTAURANTPERSONNEL.AlcoholAbuse.Overwork.HealthHazards.SAFETY.CHAPTER10:PUBLICRELATIONS.EXAGGERATEDCLAIMS.THENEEDTOADVERTISE.PlacinganAd.UsingaPublicRelationsFirm.CelebrityPower.SpecialDeals.THEFOODCRITICS.ReviewsandTheirConsequences.Bribes.DEALINGWITHTHEPUBLIC.MANAGEMENTQUALITIES.EMPLOYEEQUALITIES.PEOPLESTRESS(ORCOMBATFATIGUE).GREETING.RESERVATIONS.DRESSCODES.DRESSINGTHEROOM.AVOIDINGNASTYSITUATIONS.ROBBERY.SECURITY.CHAPTER11:EMPLOYEES.FINDINGHELP.THEEMPLOYEESPOINTOFVIEW.DRUGS.MANAGERS.CHAPTER12:MAKINGYOURDECISION.THEUPSIDE.THEDOWNSIDE.QUESTIONSBEFOREDECIDINGTOGOINTOBUSINESS.UPANDRUNNING.APPENDIXI:EATINGOUTFORRESTAURATEURS.APPENDIXII:GLOSSARY.WINETERMS.MENUVOCABULARY.INDEX.
内容简介:
Ifyou′rethinkingofopeningarestaurant,youhavealotonyourplate!DigintothiscomprehensiveguidefromsuccessfulrestaurateurandauthorChristopherEgerton–Thomas,whodishesoutgoodadviceoneverythingfromcomingupwithawinningconcept,choosingalocation,andequippingakitchentodesigningthemenu,decoratingthediningroom,andmanagingastaff.Whetheryouwanttoopenanupscalerestaurantoradiner,abistrooraburgerjoint,specializeinethniccuisineorgowithanestablishedfranchise,HowtoOpenandRunaSuccessfulRestaurant,ThirdEditiongivesyoutheessentialinformationtodoitright.TheThirdEditionofthecelebratedsoup–to–nutsclassicisupdatedfortoday′scompetitivemarketplaceandfeaturesanexpandedexaminationofthefranchisesystem,in–depthdiscussionsoncustomerrelations,andawealthofinformationonstafftraining–oneofthemostimportantingredientsforsuccess.Itcovers:Guidanceonfinancing,taxes,insurance,healthandsafety,legalissues,andmoreMarketingresearch,includingevaluatinglocalcompetitiontorefineyourconceptEvaluatingfranchiseopportunities–theprosandconsofgoingwithanestablishedconceptEffectivestafftraining–bothinitialandongoingThe"feel–goodfactor"–thatintangiblequalitythatkeepscustomerscomingbackformoreAllthisproven,practicalguidanceisservedupinChristopherEgerton–Thomas′sflavorfulstyleandseasonedgenerouslywithreal–lifeanecdotesandrestaurantlorefromaroundtheworldthatareinstructiveandentertaining.Thisisamust–readforthoseconsideringtherestaurantbusinessandareadyreferenceforrestaurateurswhowanttoimprovetheiroperations.
作者简介:
CHRISTOPHEREGERTON-THOMASisarestaurateur,caterer,andwriter.HehasappearedonnumeroustelevisionprogramsandhasauthoredfourpreviousbookswithWiley,includingtheSecondEditionofthisbookandHowtoManageaSuccessfulBar,aswellasarticlesthathaveappearedinVanityFairandtheNewYorkTimes.
目录:
INTRODUCTION.CHAPTER1:HOWITALLBEGAN.ABRIEFHISTORYOFTHERESTAURANTINDUSTRY.THEMODERNINDUSTRY.EDUCATION.COOKINGSCHOOLS.THERISKS.REASONSFORFAILURE.THETHEATEROFRESTAURANTS.WHOOPENSRESTAURANTS,ANDWHY.SACREDMONSTERS.THEMASOCHISMFACTOR.THINKINGPOSITIVETHEFUNSIDE.THECASABLANCAFACTOR.CHAPTER2:LOCATION.THEIMPORTANCEOFLOCATION.MysticalFactors.CountryandSuburbanLocations.Rent.HOWTOFINDPREMISES.TheNeighborhood.ConvertingPremises.CHAPTER3:WHATKINDOFRESTAURANT?WHATISTHETARGETMARKET?OpeningHours.WhichEndoftheMarket?THEMERESTAURANTS.ENTERTAINMENT.AppealingtoDifferentAgeGroups.MixedBusiness.ALCOHOLANDLICENSING.INSURANCE.TAXES.PRICING.WHOARETHECUSTOMERS?WHATDOCUSTOMERSWANT?CHAPTER4:RAISINGTHEMONEY.START-UPMONEY:HOWTOGETIT.Inheritance.Savings.BankLoans.SmallBusinessAdministration.LoanSharks.BUSINESSPLAN.THEPROSANDCONSOFPARTNERSHIPS.Multi-PartnerRestaurants.PartnershipDisasters.ConArtists.WorkingandSleepingPartners.Friendships.PartnershipSuccesses.AnIdealMarriage?FINANCIALPLANNING.Bills.TheGoPosition.Foreclosure.BUYINGAFRANCHISE.CHAPTER5:EQUIPMENTANDD蒀OR.EQUIPMENTOLDORINHERITED.EQUIPMENTNEW.THEWONDERFULWORLDOFLAUNDRY.TheArtofaWell-SetTable.LaundryAlternatives.D蒀OR.DESIGN.CHAPTER6:THEBAR.PROSANDCONS.FOODATTHEBAR.THESERVICEBAR.STOCKINGTHEBAR.BarInventory.Cocktails.RESTRICTINGINVENTORY.BeeronTap.SodasandMixers.LIQUORCONTROL.TypesofLiquors.Wine.THEEFFECTSOFALCOHOL.HELPFULHINTSFORBARTENDERS.HandlingDrunks.TurningAwayUnwantedGuests.OrganizingtheBar.DealingwithPersonalIssues.ProtectingAgainstDangersofAllSorts.ServingtheDrinks.CHAPTER7:THEKITCHEN.PROFITMARGINS.CHEFPOWER.KITCHENSTAFF.DECIDINGONTHEMENU.MenuChanges.FoodQuality.FoodSources.PhoneyFoods.FOODANDTASTE.DANGERS.COMPUTERS.GROCERYLIST.CHAPTER8:THEDININGROOM.SEATINGPOSITIONS.MUSIC.VENTILATIONANDHEATING.RESTROOMS.CLEANLINESS.MENUS.VERBALMENUS.DUTIESOFSERVERS.SYSTEMSFORSERVERS.HELPFULHINTSFORWAITERS.KEEPINGDINERSHAPPY.PAYMENT.CREDITCARDS.PERSONALHOUSEACCOUNTS.TIPPING.ToPoolorNottoPool.TippingOtherthantheWaitStaff.ProsandConsofTipping.STEALING.CHAPTER9:HYGIENE,HEALTH,ANDSAFETY.HYGIENEISSUES.FoodContaminants.Cleanliness.VerminandExterminators.HealthInspections.GarbageandSanitation.TypicalViolations.PersonalHygiene.HEALTHOFRESTAURANTPERSONNEL.AlcoholAbuse.Overwork.HealthHazards.SAFETY.CHAPTER10:PUBLICRELATIONS.EXAGGERATEDCLAIMS.THENEEDTOADVERTISE.PlacinganAd.UsingaPublicRelationsFirm.CelebrityPower.SpecialDeals.THEFOODCRITICS.ReviewsandTheirConsequences.Bribes.DEALINGWITHTHEPUBLIC.MANAGEMENTQUALITIES.EMPLOYEEQUALITIES.PEOPLESTRESS(ORCOMBATFATIGUE).GREETING.RESERVATIONS.DRESSCODES.DRESSINGTHEROOM.AVOIDINGNASTYSITUATIONS.ROBBERY.SECURITY.CHAPTER11:EMPLOYEES.FINDINGHELP.THEEMPLOYEESPOINTOFVIEW.DRUGS.MANAGERS.CHAPTER12:MAKINGYOURDECISION.THEUPSIDE.THEDOWNSIDE.QUESTIONSBEFOREDECIDINGTOGOINTOBUSINESS.UPANDRUNNING.APPENDIXI:EATINGOUTFORRESTAURATEURS.APPENDIXII:GLOSSARY.WINETERMS.MENUVOCABULARY.INDEX.

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How to Open and Run a Successful Restaurant, 3rd Edition[如何开办与经营成功的餐馆]

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