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Self-catering Holidays in Britain
Farm Holiday Guides Publications (FHG) (
December, 2002 )
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An amusing general overview of the industry  |
This book is really a collection of thoughts and anecdotes by the author, which can be both interesting and hilarious. I would say that the purpose of the book is to give you a flavour of the industry and some suggestions for ways that you can deal with common issues. I certainly wouldnt describe the book as a complete guide. One important point is that this is an American book, despite the price in UK pounds (and double-barrelled surname!). This means that it doesnt cover many of the trickiest issues to do with running a restaurant in the UK - for example: tax, VAT, business rates, rents, leasehold vs. freehold properties, and so on. Additionally, restaurants in the US seem to be run slightly differently to those in the UK and I would expect that some of the comments about how the business is run only really apply to the US. I would really say that for a British reader, the book is not really relevant enough. For a reader from the US, it is probably a valuable resource.
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Good general overview of restaurant bus. but lack of depth  |
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I am very much interested in the restaurant business and I was looking for a book to give me basic hands-on knowledege and tips on how to run the operations. After having read the book, I dont feel Ive made progress in that direction. Therefore I would only recommend it as a first step in your market research to give you a bit of background on the industry.
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Truly hits on every topic necessary.  |
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As a would-be restauranteur with plenty of general business experience and only limited kitchen-time, there were many, many areas where I felt deficient when gauging the scope of my business plans. But "How to Open & Run a Successful Restaurant" not only hit each of those topics, but managed to offer alternatives, incite, history and trivia as well. Thomas offers not only information as regards opening a restaurant, but also outlines the types of personalities often associated with the business and the pitfalls that await the snobby, the paranoid, and the burnt-out. Great tips for decorating inexpensively as well as a few suggestions regarding high-profit menu items punctuate what is, at its most basic, a thorough look at the middle-class restaurant, from foyer to kitchen, from management to staff, and from profit to poor-house.
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