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Running a Bar For Dummies
- 點閱：4
- 作者： by Ray Foley, Heather Dismore
- 出版社：John Wiley & Sons
- 出版年：2014
- 集叢名：--For dummies
- ISBN：9781118880722; 9781118880708
- 格式：PDF,JPG
- 頁數：364
Running a Bar For Dummies, 2nd Edition shows established and future bar owners how to establish and maintain a successful business. Using clear, concise language, this For Dummies guide contains all the information you need to start your bar off on the right foot. From grand opening to last call, you'll discover the insider tricks that keep the business end running smoothly and the customers happily engaged. With updated information on marketing and social media, the book walks you step by step through the entire process, revealing the nitty-gritty details most new bar owners only discover after starting.
- Introduction(第1頁)
- About This Book(第1頁)
- Foolish Assumptions(第2頁)
- Icons Used in This Book(第3頁)
- Beyond the Book(第3頁)
- Where to Go from Here(第3頁)
- Part I: Cheers! Getting Started in the Bar Industry(第5頁)
- Chapter 1: Bar Business Basics(第7頁)
- Chapter 2: Understanding What It Takes to Own and Operate a Bar(第15頁)
- Chapter 3: Minding the Money and the Law(第29頁)
- Chapter 4: Deciding What Type of Bar to Have(第49頁)
- Part II: Gearing Up to Open the Doors(第59頁)
- Chapter 5: Putting Your Business Plan Together(第61頁)
- Chapter 6: Selecting Your Bar’s Site, Décor, and Name(第77頁)
- Chapter 7: Stocking Up on Smallwares and Equipment(第103頁)
- Chapter 8: Setting Up Your Bar’s Inventory(第123頁)
- Chapter 9: Planning and Creating Your Menus(第143頁)
- Part III: Employees, Customers, and Products: Managing the “Right Stuff”(第163頁)
- Chapter 10: Hiring, Training, and Keeping Your Employees(第165頁)
- Chapter 11: Rule #1: Practicing Good Customer Service(第189頁)
- Chapter 12: Boning Up on Bar Beverages(第205頁)
- Chapter 13: Getting Ready for Your Grand Opening, Step by Step(第223頁)
- Part IV: Managing Your Inventory, Revenue, and Future(第237頁)
- Chapter 14: Controlling Expenses and Operating Efficiently(第239頁)
- Chapter 15: Keeping Your Bar’s Bottom Line from Hitting Bottom(第261頁)
- Chapter 16: Building and Keeping Your Bar Crowd(第275頁)
- Part V: The Part of Tens(第301頁)
- Chapter 17: Ten Ways to Run a Safe Bar(第303頁)
- Chapter 18: Ten Myths about Running a Bar(第307頁)
- Chapter 19: Ten Bar Owner Sins Not to Commit, Ever(第311頁)
- Appendix: Useful Websites for Every Bar Owner(第315頁)
- Bar Supplies and Equipment(第315頁)
- Beer(第317頁)
- Spirits(第318頁)
- Wines(第321頁)
- Logo and Menu Design(第322頁)
- Trade Associations and Industry Information(第322頁)
- Index(第323頁)
紙本書 NT$ 736
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