TAILIEUCHUNG - Lecture The restaurant: From concept to operation (7th edition): Chapter 14 - Walker

Chapter 14 - Restaurant business and marketing plans. After reading and studying this chapter, you should be able to: Describe the various forms of business ownership, discuss the advantages and disadvantages of each form of business, identify the major elements of a business plan,. | Chapter 14 Restaurant Business and Marketing Plans The Restaurant: From Concept to Operation, 7th edition Courtesy of Panificio Objectives After reading and studying this chapter, you should be able to: Describe the various forms of business ownership Discuss the advantages and disadvantages of each form of business Identify the major elements of a business plan Develop a restaurant business plan Conduct a market assessment Discuss the importance of the four Ps of the marketing mix Describe some promotional ideas for a restaurant Introduction Business plans Increase probability of success Communicate to financial backers Restaurants Are experiencing extreme challenges Difficult times Introduction (cont’d) New restaurant operation has a choice of legal entities Sole proprietorships Partnerships S corporations Courtesy of Panifico What Business Entity Is Best? Under law, all businesses are operated as: Proprietorships Partnerships Corporations Each has different tax .

• Quản trị kinh doanh
• The restaurant
• Lecture The restaurant
• Restaurant operations
• Restaurant management
• Restaurant business
• Marketing plans
• Restaurant leadership
• Restaurant concepts
• Staffing the restaurant
• Civil rights laws
• Restaurant industry
• Kitchen display systems
• 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