Author: Zhang Haicheng
Publisher:
Publish Date: 2003-08-01
Features: This book is a practical and theoretical combination of entrepreneurship, and during the compilation process, it received enthusiastic support and encouragement from authoritative experts and scholars in the catering and culinary fields. They are Mr. Luo Feng, a hotel and catering industry expert, and Ms. Deng Yanyu, Mr. Ma Xiangbing, professionals. The book includes an introduction, consulting, fundraising, market research and positioning, site selection, obtaining permits, design, renovation and decoration, equipment and utensils, menu design, staff planning and signage, training, how to select food, publicity and promotion, the operation of Western restaurants, the management of Western restaurants, appendix, and postscript: Ten Key Elements for Successful Operation of Western Restaurants.
How to Successfully Open & Operate a Western Restaurant
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