In clear, easy-to-grasp language, the author covers many of the topics that you will need to know in order to win your dream job and be the first in line for a promotion.
This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility-with more attention to the equipment-rather than emphasizing either front of the house or back of the house.
The author takes you through his journey of becoming a Restaurant owner and Chef. He details how to start the process, do the research and build the knowledge needed to feel confident enough to take the first steps with straight forward time proven procedures that kept his first restaurant going for more than 12 years. He talks about mistakes as well. This is a must read for all people who have heard from family and friends, "You should open a restaurant" and have seriously thought about it!
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