| 000 -LEADER |
|---|
| fixed length control field |
01801nam a22001937a 4500 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| ISBN |
9788119792832 |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
English |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
647.95068 |
| Item number |
WAZ |
| 100 ## - MAIN ENTRY--AUTHOR NAME |
|---|
| Author name |
Wazir, Ravi |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Beyond the menu : |
| Sub Title |
a restaurant start-up guide : launching and managing a profitable restaurant / |
| Statement of responsibility, etc |
Ravi Wazir, foreword by Ad Singh, preface by Gauri Devidayal |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication |
Mumbai : |
| Name of publisher |
Jaico Publishing House, |
| Year of publication |
2024 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Number of Pages |
x, 277 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
22 cm |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Do you dream of starting your own restaurant or café some day? Here's your no-nonsense roadmap to becoming a restaurateur. Venturing into the restaurant business is a popular choice today, yet few new eateries survive. It's important to discover how to manage business risks and make well-informed choices for your restaurant start-up before you go live. Beyond the Menu: A Restaurant Start-Up Guide is packed with information on the nuts and bolts of the restaurant industry as well as techniques to handle money, marketing, manpower, and operational issues. Top business consultant Ravi Wazir shares proven techniques and strategies honed by hospitality professionals over decades. USE THIS BOOK AS A REFERENCE TO: - Design your restaurant- Plan your menu- Organize your team- Manage your budget- Get your certificates and approvals- And a whole lot more...Whether you are a businessman with no knowledge of restaurants, a practising professional, or an industry student, if you plan to embark on a journey of realising your restaurant dream, and are not sure how, this book will help you avoid painful mistakes and do it right the first time. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Subject |
Restaurant management |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Subject |
Food service management |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Author 2/ Editor |
Singh, AD (foreword) |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Author 2/ Editor |
Devidayal, Gauri (preface) |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Books |
