000			01801nam a22001937a 4500
020			_a9788119792832
041			_aENG
082			_a647.95068 _bWAZ
100			_aWazir, Ravi
245			_aBeyond the menu : _ba restaurant start-up guide : launching and managing a profitable restaurant / _cRavi Wazir, foreword by Ad Singh, preface by Gauri Devidayal
260			_aMumbai : _bJaico Publishing House, _c2024
300			_a x, 277 pages : _billustrations ; _c22 cm
520			_aDo 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			_aRestaurant management
650			_aFood service management
700			_aSingh, AD (foreword)
700			_aDevidayal, Gauri (preface)
942			_2ddc _cBK
999			_c23497 _d23497