開(kāi)酒吧傻瓜書(shū) Running a Bar For Dummies

內(nèi)容概要

Have you ever thought of owning your own bar? Did you ever stumble into an overpriced watering hole and think how much better it could be if you ran the place? Or maybe you walked into your dream bar and realized that running one was the dream job you’ve always wanted? 　　With Running a Bar for Dummies, you can live your dream of operating your own establishment. This hands-on guide shows you how to maintain a successful bar, manage the business aspect of it, and stake your place in your town’s nightlife. It provides informative tips on: 　　Understanding the business and laws of owning a bar　　Developing a business plan　　Creating a menu, choosing décor, and establishing a theme　　Stocking up on equipment　　Choosing and dealing with employees　　Handling tough customers　　Controlling expenses, managing inventory, and controlling cash flow　　Getting the word out about your place　　Preparing for your grand opening, step-by-step　　This guide cues you in on how to keep your bar safe and clean, making sure everyone is having fun. It warns you about the pitfalls and no-nos that every owner should avoid. There are also helpful resources, such as contact information for State Alcohol Control Boards and Web sites with valuable information.

書(shū)籍目錄

IntroductionPart I: Cheers! Getting Started in the Bar Industry　Chapter 1: Bar Business Basics　Chapter 2: Understanding What It Takes to Own and Operate a Bar　Chapter 3: Minding the Money and the Law　Chapter 4: Deciding What Type of Bar to HavePart II: Gearing Up to Open the Doors　Chapter 5: Putting Your Business Plan Together　Chapter 6: Selecting Your Bar’s Site, Décor, and Name　Chapter 7: Stocking Up on Smallwares and Equipment　Chapter 8: Setting Up Your Bar’s Inventory　Chapter 9: Planning and Creating Your MenusPart III: Employees, Customers, and Products: Managing the "Right Stuff." 　Chapter 10: Hiring, Training, and Keeping Your Employees　Chapter 11: Rule #1: Practicing Good Customer Service　Chapter 12: Boning Up on Bar Beverages　Chapter 13: Getting Ready for Your Grand Opening, Step by StepPart IV: Managing Your Inventory, Revenue, and Future　Chapter 14: Controlling Expenses and Operating Efficiently　Chapter 15: Keeping Your Bar’s Bottom Line from Hitting Bottom　Chapter 16: Building and Keeping Your Bar CrowdPart V: The Part of Tens　Chapter 17: Ten Ways to Run a Safe Bar　Chapter 18: Ten Myths about Running a Bar　Chapter 19: Ten Bar Owner Sins Not to Make, Ever　Chapter 20: Ten (Okay, More Than Ten) Bar Jokes You Can Tell Your CustomersPart VI: AppendixesAppendix A: State Alcohol Beverage Control BoardsAppendix B: Useful Web Sites for Every Bar OwnerIndex

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