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ISBN
| 9781845283902 | |
DDC
| 647.95 | |
Tác giả CN
| Godsmark, Carol | |
Nhan đề
| Start and run a restaurant / Carol Godsmark | |
Lần xuất bản
| 2nd ed. | |
Thông tin xuất bản
| Oxford : How To Books, 2010 | |
Mô tả vật lý
| xvi, 200 pages. ; 25 cm. | |
Phụ chú
| Previous edition: published as How to start and run your own restaurant. 2005 | |
Tóm tắt
| This book covers all apsects of the restaurant business - from initial start-up, to building up a regular trade. Running a restaurant can be a most rewarding and stimulating business - both on the personal and financial level, if you approach it with professionalism and dedication, together with inagination and flair. This book is full of up-to-date information for the aspiring or novice restaurateur, as well as those already in the business and striving to meet customer expectations. It covers: - Business and financial planning - Getting planning permission - Planning, designing and equipping the kitchen and restaurant - Dealing with environmental health officers and their required standards - Choosing a name, marketing the business and getting into guides - Planning the menu and choosing your suppliers You'll find all you need to know for the day-to-day running of the restaurant, plus tips from several experienced restaurateurs. | |
Thuật ngữ chủ đề
| New business enterprises | |
Thuật ngữ chủ đề
| Restaurant management | |
Khoa
| Khoa Du lịch và Việt Nam học | |
Địa chỉ
| 300Q12_Kho Mượn_02(1): 084136 |
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| 082 | |a647.95|bG589|223 |
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| 100 | |aGodsmark, Carol |
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| 245 | |aStart and run a restaurant / |cCarol Godsmark |
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| 250 | |a2nd ed. |
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| 260 | |aOxford : |bHow To Books, |c2010 |
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| 300 | |axvi, 200 pages. ; |c25 cm. |
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| 500 | |aPrevious edition: published as How to start and run your own restaurant. 2005 |
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| 520 | |aThis book covers all apsects of the restaurant business - from initial start-up, to building up a regular trade. Running a restaurant can be a most rewarding and stimulating business - both on the personal and financial level, if you approach it with professionalism and dedication, together with inagination and flair. This book is full of up-to-date information for the aspiring or novice restaurateur, as well as those already in the business and striving to meet customer expectations. It covers: - Business and financial planning - Getting planning permission - Planning, designing and equipping the kitchen and restaurant - Dealing with environmental health officers and their required standards - Choosing a name, marketing the business and getting into guides - Planning the menu and choosing your suppliers You'll find all you need to know for the day-to-day running of the restaurant, plus tips from several experienced restaurateurs. |
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| 541 | |aMua |
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| 650 | |aNew business enterprises |
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| 650 | |aRestaurant management |
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| 690 | |aKhoa Du lịch và Việt Nam học |
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| 691 | |aQuản trị Nhà hàng và Dịch vụ ăn uống |
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| 852 | |a300|bQ12_Kho Mượn_02|j(1): 084136 |
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