DIVThe restaurant business is both an established field and also an evolving one. Today more people eat out, having less time to cook at home. With the advent of the celebrity chef, many people are interested in trying new and different foods. The expansive cable television networks provide entertainment in the form of areality showsa revolving around winning money to open a dream restaurant or be top chef. The globalization of food distribution allows people everywhere to become familiar with ingredients never before available, stimulating their interest in food as more than sustenance. Dining out becomes entertainment as well as filling the need for nourishment. With over 80 combined years of cooking experience, Meyer and Vann have seen the trials of opening and running restaurantsathose they have worked in and those they have designed and helped to open. They bring this expertise to How to Open and Operate a Restaurant and will take the reader through al the aspects of opening and running a restaurant including many examples of pitfalls to avoid, rules to follow and guidelines for success. /divLeta#39;s say you have meat loaf with gravy and mashed potatoes on your menu. You will need a basic recipe for beef stock to make the (subrecipe) gravy. You will need sub-recipes for meat loaf and for mashed potatoes for referral in the finalanbsp;...
|Title||:||How to Open and Operate a Restaurant|
|Author||:||Arthur Meyer, Mick Van Vann|
|Publisher||:||Rowman & Littlefield - 2013-07-02|