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Acknowledgements
Introduction
Recommended Citation
Chapter 1 - Ideation, Concept and Design
Pauline Milwood and Sarah Hartman-Caverly
Chapter 2 - Organization and Management
Pauline Milwood
Supplement 1: Flow Experience
Chapter 3 - Market and Industry Analysis
Chapter 4 - Marketing and Sales Strategy
Chapter 5 - Financial Planning
Supplement 2: Sustainability
Shawn Murray
Chapter 6 - Menu Engineering and Design
Chapter 7 - Recipes and Cost Management
Chapter 8 - Purchasing and Receiving
Chapter 9 - Venue, Layout and Reservations
Chapter 10 - Health, Safety and Security
Supplement 3: Beverage Management
Chapter 11 - Pre-Production and Pre-Service
Supplement 4: Production and Service
Chapter 12 - Evaluating Performance
Supplement 5: Capturing and Valuing Feedback
Contributors
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A Pop-up Restaurant Business Guide for Capstone Hospitality Entrepreneurship Education Copyright © 2022 by Pauline Milwood is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License, except where otherwise noted.