Starting a Small Restaurant

Starting a Small Restaurant
eToLBv1ak90C
243
By:"Daniel Miller"
"Business & Economics"
Published on 2006-01-01 by Harvard Common Press

THERE ARE professional restaurant \u003cb\u003edesigners\u003c/b\u003e who charge a lot of money to \u003cbr\u003e\n\u003cb\u003edesign\u003c/b\u003e a \u003cb\u003ekitchen\u003c/b\u003e, but you should be able to do a good job on your own, with \u003cbr\u003e\nsome advice. No \u003cb\u003ekitchen\u003c/b\u003e will be perfect, but any \u003cb\u003ekitchen\u003c/b\u003e that is reasonably well \u003cbr\u003e\nplanned ...

READ NOW

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.

This Book was ranked 27 by Google Books for keyword kitchen design.

The book is written in enfor NOT_MATURE

Read Ebook Now
false
false

Printed Version of this book available in
BOOK

Availability of Ebook version is falsein falseor false

Public Domain Status false

Rating 5.0 by 1

SAMPLE

false

To Get More Interior Ebooks Click Here