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Restaurant Planning Guide: Starting and Managing a Successful Restaurant (Book, 1996)

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The Restaurant Planning Guide 2/e gives authoritative, up to the minute advice on how to turn a strong business plan into a food service success story. Newly revised to reflect today's restaurant industry realities, this edition includes information on: how to control costs; establishing menu pricing; staffing and scheduling; systems for purchasing, receiving and production; finding the best location; and niche marketing for restaurants.