MARC details
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03709nam a2200253Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20250520102802.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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250520s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781118027929 |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX 911.3.M27 .G37 2011 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Garvey, Michael |
| Relator term |
author |
| 245 #0 - TITLE STATEMENT |
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| Title |
Running a restaurant for dummies / |
| Statement of responsibility, etc. |
Michael Garvey, Heather Dismore and Andrew G. Dismore |
| 250 ## - EDITION STATEMENT |
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| Edition statement |
2nd Edition |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
New Jersey : |
| Name of publisher, distributor, etc. |
John Wiley & Son, Inc., |
| Date of publication, distribution, etc. |
c2011 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xvii, 366 pages ; |
| Dimensions |
23 cm. |
| 365 ## - TRADE PRICE |
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| Price amount |
USD13.96 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes index. |
| 505 ## - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Part 1. Getting started -- Grasping the basics of the restaurant business -- Deciding what kind of restaurant to run -- Researching the marketplace -- Writing a business plan -- Part 2. Putting your plan in motion -- Show me the money! Finding financing -- Choosing a location -- Paying attention to the legalities -- Part 3. Preparing to open the doors -- Creating the all-important menu -- Setting up the front of the house -- Setting up the back of the house -- Setting up a bar and beverage program -- Hiring and training your staff -- Purchasing and managing supplies -- Running your office -- Getting the word out -- Part 4. Keeping your restaurant running smoothly -- Managing your employees -- Running a safe and clean restaurant -- Building a clientele -- Maintaining what you've created -- Part 5. The part of tens -- Ten myths about running a restaurant -- Ten true restaurant stories that you just couldn't make up. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
Running a Restaurant For Dummies (9781119605454) was previously published as Running a Restaurant For Dummies (9781118027929). While this version features a new Dummies cover and design, the content is the same as the prior release and should not be considered a new or updated product. The easy way to successfully run a profitable restaurant Millions of Americans dream of owning and running their own restaurant & mdash; because they want to be their own boss, because their cooking always draws raves, or just because they love food. Running a Restaurant For Dummies covers every aspect of getting started for aspiring restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you'll find all the advice you need to start and run a successful restaurant. Even if you don't know anything about cooking or running a business, you might still have a great idea for a restaurant & mdash; and this handy guide will show you how to make your dream a reality. If you already own a restaurant, but want to see it get more successful, Running a Restaurant For Dummies offers unbeatable tips and advice for bringing in hungry customers. From start to finish, you'll learn everything you need to know to succeed. New information on designing, re-designing, and equipping a restaurant with all the essentials & mdash;from the back of the house to the front of the house Determining whether to rent or buy restaurant property Updated information on setting up a bar and managing the wine list Profitable pointers on improving the bottom line The latest and greatest marketing and publicity options in a social-media world Managing and retaining key staff New and updated information on menu creation and the implementation of Federal labeling (when applicable), as well as infusing local, healthy, alternative cuisine to menu planning Running a Restaurant For Dummies gives you the scoop on the latest trends that chefs and restaurant operators can implement in their new or existing restaurants. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
RESTAURANT MANAGEMENT |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Dismore, Heather;Dismore, Andrew G. |
| Relator term |
co-author;author |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Books |
