TAILIEUCHUNG - Lecture The restaurant: From concept to operation (7th edition): Chapter 3 - Walker

Chapter 3 - Concept, location, and design. After reading and studying this chapter, you should be able to: Recognize benefits of a good restaurant name, explain the relationship between concept and market, explain why a restaurant concept might fail, discuss some qualities of successful restaurant concepts. | Chapter 3 Concept, Location, and Design Courtesy of Columbia Restaurant The Restaurant: From Concept to Operation, 7th Edition Objectives After reading and studying this chapter, you should be able to: Recognize benefits of a good restaurant name Explain the relationship between concept and market Explain why a restaurant concept might fail Discuss some qualities of successful restaurant concepts Objectives (cont’d.) Identify factors to consider when choosing a restaurant’s location Identify factors to consider when developing a restaurant concept List restaurant knockout criteria Restaurant Concepts Matrix of ideas Constitute what will be perceived as the restaurant’s image Should fit a definite target market Distinguishes the establishment as D&B (different and better than the competition) May be necessary to modify as competition arises Best concepts are often the result of learning from mistakes Restaurant Concepts (cont’d.) Tips: Make it different enough from .

• Quản trị kinh doanh
• The restaurant
• Lecture The restaurant
• Restaurant operations
• Restaurant management
• Restaurant concepts
• Restaurant leadership
• Staffing the restaurant
• Civil rights laws
• Restaurant industry
• Kitchen display systems
• Restaurant business
• Marketing plans
• Forecast restaurant sales
• Income statement
• American style restaurants
• Fast food restaurants
• Chain restaurants
• Sandwich shops
• Pricing strategy
• Menu pricing strategies
• Kitchen planning
• Equipping the kitchen
• Food purchasing
• Food purchasing system
• Alcoholic beverage licenses
• Nonalcoholic beverages
• Recycling to reduce costs
• Labor costs
• Food production
• Food sanitation
• Training programs
• Foodservice teams
• Ebook BEP technologie restaurant
• BEP technologie restaurant
• Les coutumes francaises
• Formules de restauration commerciale
• La brigade de restaurant
• La communication professionnelle et commerciale
• L'économat principal
• La lingerie principale
• Organisation du travail
• La restauration automatique
• Décoration du restaurant
• From Concept to Operation
• Kinh doanh nhà hàng
• Quản trị kinh doanh
• Kinh doanh dịch vụ
• Restaurant service
• Ebook Restaurant service basics
• Dịch vụ nhà hàng
• Table service
• Table settings
• Initiating the service
• Serving the meal
• Emergency procedures
• Handling service using technology
• Bar service
• BMC Pulmonary Medicine
• Cooking fumes
• Kitchen smoke
• Restaurant workers
• Restaurant health and safety
• Respiratory health
• Health symptoms
• Introduction to management in the hospitality industry
• The hospitality industry
• Food service
• The restaurant business
• Restaurant industry organization
• English vocabulary
• Restaurant English vocabulary
• Restaurant vocabulary
• Learning English
• Effective method of learning English
• Admission Requirements
• Skills Inventory
• Hiring Trends
• Restaurant Manager
• Financial Aid
• Hotel management
• Career starter
• Quản lý nhà hàng
• Quản lý khách sạn