Nguồn ngoài
Restaurant Design: Concept to Customer (Thibodeaux)
This book moves the reader through eleven chapters, which provide a logical path from developing the concept to success operation of a new restaurant.
- Tác giả
- William R. Thibodeaux
- Nhà xuất bản
- Chef John Folse Culinary Institute at Nicholls State University
- Nguồn
- LibreTexts
- Giấy phép
- CC BY-NC-SA
- Ngôn ngữ
- EN
Mục lục· 99 mục
- 01: The City
- 1.01: Shaping City Development
- 1.02: Evaluating a City
- 1.03: Smart growth Emphasis on Sustainability
- 1.04: Suburbia
- 1.05: Commercial Suburbia
- 1.06: Thinking about a Place
- 1.07: Classroom Preparation Assignments
- 1.08: Chapter Glossary and Notes
- 02: The Customer
- 2.01: Demographics - Numerical Data
- 2.02: Psychographics - Attitude Interests and Opinions
- 2.03: Generations - Differences
- 2.04: Customer Decision Cycle
- 2.05: The Psychographic Nature of the Guest
- 2.06: Defining Customers Where to Begin
- 2.07: The Customer across Considerations.
- 2.08: Classroom Preparation Assignments
- 2.09: Chapter Glossary and Notes
- 03: The Competition
- 3.01: The Living Aspect of Restaurant
- 3.02: Understand Your Competitors
- 3.03: Competitors - where to begin and weakness in hospitality
- 3.04: Evaluate the Competition
- 3.05: Criteria for a Competitor Analysis
- 3.06: Other Attributes to Consider
- 3.07: Competitive Analysis Summary
- 3.08: Classroom Preparation Assignments
- 3.09: Chapter Glossary and Notes
- 04: Segmentation in a Marketplace
- 4.01: What is Market Segmentation
- 4.02: Segmentation - Where to Begin
- 4.03: Selecting target markets
- 4.04: Segmentation in More Depth
- 4.05: Deciding on Market Segments
- 4.06: Classroom Preparation Assignments
- 4.07: Chapter Glossary and Notes
- 05: Positioning the Product
- 5.01: Positioning
- 5.02: The Marketing Mix
- 5.03: The Marketing Environment
- 5.04: Sources of Marketing Information
- 5.05: Developing Consumer Interest
- 5.06: Systematic Advertising is Important
- 5.07: Positioning Strategy
- 5.08: Types of Restaurants
- 5.09: Classroom Preparation Assignments
- 5.10: Chapter Glossary and Notes
- 06: The Marketing Plan
- 6.01: Marketing versus Selling
- 6.02: Marketing Plan Inclusions
- 6.03: Competitive Methods
- 6.04: Managing successful promotions
- 6.05: Types of Sales Promotions
- 6.06: Classroom Preparation Assignments
- 6.07: Chapter Glossary and Notes
- 07: Materializing the Concept - The Facility
- 7.01: Market Facility Money and Management
- 7.02: Location
- 7.03: Facility Development
- 7.04: Concept Development
- 7.05: Spatial Aspects of Restaurant
- 7.06: The Physical Location
- 7.07: Classroom Preparation Assignment -
- 7.08: Glossary and Notes
- 08: Ownership and Employees
- 8.01: New Page
- 8.02: New Page
- 8.03: How to Train Your Team
- 8.04: Classroom Preparation Assignments
- 8.05: Chapter Glossary and Notes
- 09: Revenue Costs and Profit Analysis
- 9.01: Lenders
- 9.02: Income Statement
- 9.03: Balance Sheet
- 9.04: Classes of Ratios
- 9.05: Classroom Preparation Assignments
- 9.06: Chapter Glossary and Notes
- 10: Designing the Restaurant Menu
- 10.01: Designing the Menu
- 10.02: Menu Strategies
- 10.03: Classroom Preparation Assignments
- 10.04: Chapter Glossary and Notes
- 11: Pricing Decisions
- 11.01: Arriving at the Correct Menu Price
- 11.02: Other pricing concerns
- 11.03: Arriving at an item price
- 11.04: Classroom preparation assignments
- 11.05: Chapter Glossary and Notes
- 12: Restaurant Analysis
- 12.01: Menu Engineering
- 12.02: Classes of Ratio
- 12.03: Classroom Preparation Assignments
- 12.04: Chapter Glossary and Notes
- 13: Appendices
- 13.01: Structuring Your Business Model
- 13.02: Legal Regulations
- 13.03: Professional Associations
- 13.04: Industry Resources