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Preface | |
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Acknowledgments | |
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Restaurants, Owners, Locations, and Concepts | |
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Introduction | |
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Early History of Eating Out | |
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French Culinary History | |
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Birth of Restaurants in America | |
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Challenges of Restaurant Operation | |
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Buy, Build, Franchise, or Manage? | |
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Starting from Scratch | |
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Restaurants as Roads to Riches | |
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Global Issues | |
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Case Study: Castelli's Restaurant at 255 | |
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Restaurants and Their Owners | |
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Kinds and Characteristics of Restaurants | |
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Sandwich Shops | |
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Quick-Service Restaurants | |
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Quick Casual Restaurants | |
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Family Restaurants | |
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Casual Restaurants | |
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Fine-Dining Restaurants | |
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Hotel Restaurants | |
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Steakhouses | |
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Seafood Restaurants | |
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Ethnic Restaurants | |
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Theme Restaurants | |
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Coffee Shops | |
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Chef-Owned Restaurants | |
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Celebrity Chefs | |
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Centralized Home Delivery Restaurants | |
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Case Study: EVOS | |
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Concept, Location, and Design | |
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Restaurant Concepts | |
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Defining the Concept and Market | |
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Successful Restaurant Concepts | |
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Restaurant Life Cycles | |
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Concept Adaptation | |
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Restaurant Symbology | |
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Multiple-Concept Chains | |
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Sequence of Restaurant Development: From Concept to Opening | |
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Planning Services | |
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Common Denominators of Restaurants | |
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Mission Statement | |
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Concept and Location | |
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Criteria for Locating a Restaurant | |
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Location Information Checklist | |
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Case Study: Wurstkuche | |
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Menus, Kitchens, and Purchasing | |
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The Menu | |
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Considerations in Planning a Menu | |
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Capability/Consistency | |
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Equipment Capacity and Layout | |
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Availability of Ingredients | |
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Price and Pricing Strategy | |
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Nutritional Value | |
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Flavor | |
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Accuracy in Menus | |
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Menu Items | |
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Menu Types | |
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Menu Engineering | |
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Menu Design and Layout | |
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Standardized Recipes | |
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Menu Trends | |
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Case Study: Salt "Gastropub" | |
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Planning and Equipping the Kitchen | |
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Back-of-the-House Green | |
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Open Kitchen | |
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Kitchen Floor Coverings | |
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Kitchen Equipment | |
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Equipment Stars | |
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Maintaining Kitchen Equipment | |
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Meeting with the Health Inspector | |
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Case Study: Steuben's Food Service | |
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Food Purchasing | |
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Sustainable Purchasing | |
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Food-Purchasing System | |
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Types of Purchasing | |
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Buying Meat | |
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Buying Fresh Fruits and Vegetables | |
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Case Study: Farm Burger | |
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Restaurant Operations | |
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Bar and Beverages | |
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Alcoholic Beverage Licenses | |
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Bar Layout and Design | |
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Beverages | |
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Bartenders | |
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Basic Bar Inventory | |
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Wines | |
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Responsible Alcoholic Beverage Service | |
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Third-Party Liability | |
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Controls | |
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Coffee and Tea | |
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Case Study: Classic Restaurant Concepts | |
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Operations, Budgeting, and Control | |
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Restaurant Operations | |
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Front of the House | |
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Back of the House | |
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Control | |
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Liquor Control | |
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Controllable Expenses | |
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Labor Costs | |
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Guest Check Control | |
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Productivity Analysis and Cost Control | |
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Case Study: Big Shanty Smokehouse | |
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Food Production and Sanitation | |
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Our Culinary Heritage | |
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Native American Influence | |
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African American Influence | |
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Italian Influence | |
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French Influence | |
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Receiving | |
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Storage | |
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Food Production | |
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Production Procedures | |
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Staffing and Scheduling | |
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Foodborne Illness | |
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Hazard Analysis of Critical Control Points | |
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Common Food Safety Mistakes | |
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Approaches to Food Safety | |
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Food Protection as a System | |
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Case Study: PDQ | |
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Restaurant Management | |
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Restaurant Leadership and Management | |
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Leading Employees | |
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The Nature of Leadership | |
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Employee Input, and What's in It for Me? | |
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Policies and Procedures | |
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Management Topics | |
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Restaurant Management Issues | |
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Case Study: Eat Here | |
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Organization, Recruiting, and Staffing | |
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Job Descriptions | |
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Organizing People and Jobs | |
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Staffing the Restaurant | |
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Civil Rights Laws | |
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Questions to Avoid on the Application Form and During the Interview | |
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Careful Selection of Staff | |
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Case Study: Short Street Cakes | |
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Training and Service | |
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Orientation | |
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Part-Time Employees | |
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Training and Development | |
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Methods for Training Employees | |
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Service | |
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Tact: Always | |
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Case Study: Ophelia's on the Bay | |
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Technology in the Restaurant Industry | |
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Technology in the Restaurant Industry | |
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Table Management | |
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PCIDSS | |
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POS Systems | |
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Mobile Phone Technology | |
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Web-Based Enterprise Portals | |
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Gift Card and Loyalty Programs | |
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Guest Services and Websites | |
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Restaurant Management Systems | |
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Case Study: Carmel Caf� & Wine Bar | |
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Business Plans, Financing, and Legal Matters Concept of Panificio Caf� and Restaurant | |
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Restaurant Business and Marketing Plans | |
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What Business Entity Is Best? | |
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Buy-Sell Agreement with Partners | |
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Legal Aspects of Doing Business | |
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Business Plan | |
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The Difference between Marketing and Sales | |
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Marketing Planning and Strategy | |
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Market Assessment, Demand, Potential, and Competition Analysis | |
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Marketing Mix-The Four Ps | |
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Case Study: Old Salty Dog | |
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Financing and Leasing | |
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Financing | |
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Sufficient Capital | |
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Preparing for the Loan Application | |
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Uniform System of Accounts for Restaurants | |
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Securing a Loan | |
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Leasing | |
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What Is a Restaurant Worth? | |
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Case Study: Hopleaf | |
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Glossary | |
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Index | |