Chapter I Preparation and Planning for Opening a Store

Section I Market Positioning of Restaurants

Section I There is no unique choice for catering

Section II Name of Restaurants

Section I Principles of Readability and Rememberability

Section II Fund Raising of Restaurants

. Issues needing attention in raising funds

Section IV Restaurant design

I. Key factors affecting restaurant design

II. Selection of catering types and decoration design

IV. Kitchen design

Section V Restaurant menu design

I. Functions of menus

II. Problems in menu design

III. Principles and principles of menu design Menu pricing

chapter ii restaurant management

section I restaurant raw material procurement

I. procurement opens the first lock of restaurant management

II. Ways of raw material procurement

III. Strategies of raw material procurement

Section II. Restaurant kitchen management

I. Kitchen technological process and regional division

II. Kitchen management. Control of the cooking process

VI. Application of dish containers

VII. Coordination between the front office and the back kitchen

Section III. Restaurant service management

I. Catering service is the source of benefits

II. How to control the quality of catering service

III. Responsibilities of catering service personnel

IV. Language art of front desk service

V.