Starting a Small Restaurant

Starting a Small Restaurant

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A strategic guide for prospective restaurateurs covers such topics as creating a business plan, selecting a location, buying equipment and furnishings, hiring a chef, planning menus, complying with current laws, and utilizing technology. Simultaneous.Inventory control for a small restaurant can be done quite simply if the storage shelves allow you to display your ... Weekly ordering thus becomes a matter of simply taking note of the stock on hand as you walk around with your order sheet.

Title:Starting a Small Restaurant
Author:Daniel Miller
Publisher:Harvard Common Press - 2006-01-01


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