The restaurant start-up guide : a 12-month plan for successfully starting a restaurant / Peter Rainsford and David H. Bangs, Jr.
By: Rainsford, Peter.
Contributor(s): Bangs, David H.Publisher: Chicago : Dearborn, c2001Edition: 2nd ed.Description: xv, 201 p. ; 28 cm.ISBN: 1574101374 (pbk.).Subject(s): Restaurant management | New business enterprises -- PlanningDDC classification: 647.95068
|Item type||Current location||Call number||Copy number||Status||Notes||Date due||Barcode|
|Main Collection||Taylor's Library-TU||647.95068 RAI (Browse shelf)||1||Available||SHTEx,70002,03,GR||1000807730|
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|647.95068 PAY 2016 Foodservice management :||647.95068 POU La restauration hospitaliere :||647.95068 PRI 2013 Principles of food and beverage management /||647.95068 RAI The restaurant start-up guide :||647.95068 RAN The beverage service world /||647.95068 RAN The beverage service world /||647.95068 REM Remarkable service /|
Originally published: Chicago, IL : Upstart Pub., c1997.
Foreword - Introduction - 1. The basics of business ownership - 2. One year to nine months before start-up - 3. Nine to six months before start-up - 4. Six to four months before start-up - 5. More: six to four months - 6. Four to two months before start-up - 7. Two months before start-up - 8. One month before start-up - 9. Start-up and after - Appendix A: Restaurant facilities and operational review - Appendix B: Sample partnership agreement and corporate checklist - Appendix C: Resources for restaurateurs.