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Planning And Operating A Successful Food Service Operation by [by] William L. Kahrl is a book available to read on EtoBox.

What is Planning And Operating A Successful Food Service Operation about?

Abstract: All aspects of opening and operating a restaurant--from initial motivations and considerations to planning for growth and expansion--are discussed, with special attention given to equipment planning, use, efficiency and storage. Although there has never been a more opportune time to start a food service operation, the pitfalls are numerous, including mistaken notions about investment needs, profit potentials, expertise and community need for another restaurant. Location is on the most important factors regarding a restaurant's success or failure; 33 different location considerations are explored. The layout of the operation must be planned for productivity, volume and profit, and service equipment purchases should be made after considering both present and future needs. Food preparation, sanitation, automation, remodeling, expansion, merchandising, competition, personnel management and profits are also explored

Author

[by] William L. Kahrl

Publisher

Chain Store Publ. Corp

Published

1979

Language

EN

ISBN

9780912016160

Subjects

Management, Cooking, Business