MARC details
| 000 -LEADER |
|---|
| fixed length control field |
09238cam a2200445 i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20211102114413.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
041203s2006 nju 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2004028734 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0471698741 |
| Qualifying information |
pbk. (acid-free paper) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780471698746 |
| Qualifying information |
pbk. (acid-free paper) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b1105167x |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)57185624 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
UKM |
| -- |
C#P |
| -- |
BAKER |
| -- |
BTCTA |
| -- |
YDXCP |
| -- |
SMP |
| -- |
AKP |
| -- |
OCLCQ |
| -- |
ATU |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX911.3.M27 |
| Item number |
E34 2006 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
647.95068 |
| Edition number |
22 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Egerton-Thomas, Christopher. |
| 9 (RLIN) |
234566 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
How to open and run a successful restaurant / |
| Statement of responsibility, etc. |
Christopher Egerton-Thomas. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Third edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Hoboken, N.J. : |
| Name of producer, publisher, distributor, manufacturer |
John Wiley & Sons, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2006] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2006 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xv, 222 pages ; |
| Dimensions |
23 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Chapter 1. How it all began -- A brief history of the restaurant industry -- The modern industry -- Education -- Cooking schools -- The risks -- Reasons for failure -- The theater of restaurants -- Who opens restaurants, and why -- Sacred monsters -- The masochism factor -- Thinking positive -- the fun side -- The Casablanca factor -- Chapter 2. Location -- The importance of location -- Mystical factors -- Country and suburban locations -- Rent -- How to find premises -- The neighborhood -- Converting premises -- Chapter 3. What kind of restaurant? -- What is the target market? -- Opening hours -- Which end of the market? -- Theme restaurants -- Entertainment -- Appealing to different age groups -- Mixed business -- Alcohol and licensing -- Insurance -- Taxes -- Pricing -- Who are the customers? -- What do customers want? -- Chapter 4. Raising the money -- Start-up money: how to get it? -- Inheritance -- Savings -- Bank loans -- Business plan -- Small business administration -- Loan sharks -- The pros and cons of partnerships -- Multi-partner restaurants -- Partnership disasters -- Con artists -- Working and "sleeping" partners -- Friendships -- Partnership successes -- An ideal marriage? -- Financial planning -- Bills -- The "go"position -- Foreclosure -- Buying a franchise -- |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Chapter 5. Equipment and decor -- Equipment-old or inherited -- Equipment-new -- The wonderful world of laundry -- Laundry alternatives -- Decor -- Design -- Chapter 6. The bar -- Pros and cons -- Food at the bar -- The service bar -- Stocking the bar -- Bar inventory -- Cocktails -- Restricting inventory -- Beer on tap -- Sodas and mixers -- Liquor control -- Types of liquors -- Wine -- The effects of alcohol -- Helpful hints for bartenders -- Handling drunks -- Turning away unwanted guests -- Organizing the bar -- Dealing with personal issues --Protecting against danger -- of all sorts -- Serving the drinks -- Chapter 7. The kitchen -- Profit margins -- Chef power -- Kitchen staff -- Deciding on the menu -- Menu changes -- Food quality -- Food sources -- Phoney foods -- Food and taste -- Dangers -- Computers -- Grocery list -- Chapter 8. The dining room -- Seating positions -- Music -- Ventilation and heating -- Restrooms -- Cleanliness -- Menus -- Verbal menus -- Duties of servers -- Systems for servers -- Helpful hints for waiters -- Keeping diners happy -- Payment -- Credit cards -- Personal house accounts -- Tipping -- To pool or not to pool -- Tipping other than wait staff -- Pros and cons of tipping -- Stealing -- Chapter 9. Hygiene, health, and safety -- Hygiene issues -- Food contaminants -- Cleanliness -- Vermin and exterminators -- Health inspectors -- Garbage and sanitation -- Typical violations -- Personal hygiene -- Health of restaurant personnel -- Alcohol abuse -- Overwork -- Health hazards -- Safety -- |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Chapter 9. Hygiene, health, and safety -- Hygiene issues -- Food contaminants -- Cleanliness -- Vermin and exterminators -- Health inspectors -- Garbage and sanitation -- Typical violations -- Personal hygiene -- Health of restaurant personnel -- Alcohol abuse -- Overwork -- Health hazards -- Safety -- Chapter 10. Public relations -- Exaggerated claims -- The need to advertise -- Placing an ad -- Using a public relations firm -- Celebrity power -- Special deals -- The food critics -- Reviews and their consequences -- Bribes -- Dealing with the public -- Management qualities -- Employee qualities -- People stress or combat fatigue -- Greeting -- Reservations -- Dress codes -- Dressing the room -- Avoiding nasty situations -- Robbery -- Security -- Chapter 11. Employees -- Finding help -- The employees' point of view -- Drugs -- Managers -- Chapter 12. Making your decision -- The "up" side -- The "down" side -- Questions before deciding to go into business -- Up and running -- Appendix I. Eating out for restaurateurs -- Appendix II. Glossary -- Wine terms -- Menu vocabulary -- |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Chapter 1. How it all began -- A brief history of the restaurant industry -- The modern industry -- Education -- Cooking schools -- The risks -- Reasons for failure -- The theater of restaurants -- Who opens restaurants, and why -- Sacred monsters -- The masochism factor -- Thinking positive - the fun side -- The Casablanca factor -- Chapter 2. Location -- The importance of location -- Mystical factors -- Country and suburban locations -- Rent -- How to find premises -- The neighborhood -- Converting premises -- Chapter 3. What kind of restaurant? -- What is the target market? -- Opening hours -- Which end of the market? -- Theme restaurants -- Entertainment -- Appealing to different age groups -- Mixed business -- Alcohol and licensing -- Insurance -- Taxes -- Pricing -- Who are the customers? -- What do customers want? -- Chapter 4. Raising the money -- Start-up money: how to get it? -- Inheritance -- Savings -- Bank loans -- Business plan -- Small business administration -- Loan sharks -- The pros and cons of partnerships -- Multi-partner restaurants -- Partnership disasters -- Con artists -- Working and "sleeping" partners -- Friendships -- Partnership successes -- An ideal marriage? -- Financial planning -- Bills -- The "go"position -- Foreclosure -- Buying a franchise -- |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Chapter 5. Equipment and decor -- Equipment-old or inherited -- Equipment-new -- The wonderful world of laundry -- Laundry alternatives -- Decor -- Design -- Chapter 6. The bar -- Pros and cons -- Food at the bar -- The service bar -- Stocking the bar -- Bar inventory -- Cocktails -- Restricting inventory -- Beer on tap -- Sodas and mixers -- Liquor control -- Types of liquors -- Wine -- The effects of alcohol -- Helpful hints for bartenders -- Handling drunks -- Turning away unwanted guests -- Organizing the bar -- Dealing with personal issues --Protecting against danger - of all sorts -- Serving the drinks -- Chapter 7. The kitchen -- Profit margins -- Chef power -- Kitchen staff -- Deciding on the menu -- Menu changes -- Food quality -- Food sources -- Phoney foods -- Food and taste -- Dangers -- Computers -- Grocery list -- Chapter 8. The dining room -- Seating positions -- Music -- Ventilation and heating -- Restrooms -- Cleanliness -- Menus -- Verbal menus -- Duties of servers -- Systems for servers -- Helpful hints for waiters -- Keeping diners happy -- Payment -- Credit cards -- Personal house accounts -- Tipping -- To pool or not to pool -- Tipping other than wait staff -- Pros and cons of tipping -- Stealing -- Chapter 9. Hygiene, health, and safety -- Hygiene issues -- Food contaminants -- Cleanliness -- Vermin and exterminators -- Health inspectors -- Garbage and sanitation -- Typical violations -- Personal hygiene -- Health of restaurant personnel -- Alcohol abuse -- Overwork -- Health hazards -- Safety. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"The new, updated edition of the successful book on restaurant development; ; This practical guide covers every critical aspect of starting and running a successful restaurant-from coming up with a winning concept, choosing a location, and equipping a kitchen, to designing the menu, decorating the dining room, and managing a staff. This Third Edition features an expanded examination of the franchise system, in-depth discussions on customer relations, and a wealth of information on staff training. Readers will enjoy the author's bouquet of anecdotes and restaurant lore from around the world, which is as entertaining as it is instructive.; ; Christopher Egerton-Thomas (East Sussex, UK) is a restaurateur, caterer, and writer. He has appeared on numerous television programs and has written five previous books as well as articles that have appeared in Vanity Fair and the New York Times.;"--Publisher description. |
| 588 ## - SOURCE OF DESCRIPTION NOTE |
|---|
| Source of description note |
Machine converted from AACR2 source record. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Restaurant management |
| 9 (RLIN) |
323381 |
| 856 42 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Contributor biographical information |
| Uniform Resource Identifier |
<a href="http://catdir.loc.gov/catdir/enhancements/fy0645/2004028734-b.html">http://catdir.loc.gov/catdir/enhancements/fy0645/2004028734-b.html</a> |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b1105167x |
| b |
10-06-19 |
| c |
27-10-15 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
(2)b |
| -- |
(2)c |
| Operator's initials, OID (RLIN) |
20-03-18 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
eng |
| -- |
nju |
| -- |
0 |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
647.95068 EGE |
| g |
1 |
| i |
A509460B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$32.08 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
13 |
| v |
1 |
| w |
0 |
| x |
4 |
| y |
.i13221036 |
| z |
29-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
