Restaurant Management in Xizhou for Dummies April 2014 | Page 4

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Table of Contents
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Chapter 1: Setup and Management . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
The Space ........................................................................................................................................ 7
Government Licenses .................................................................................................................... 10
Keeping People Happy …………………..…………………………………………………........ 11

Chapter 2: The Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
From Idea to Product …………………..………………………………………………...…........ 14
Tourists and Locals……………………………………….…………………………………........15

Chapter 3: Purchase of Supplies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Buying Ingredients………………..…………………………………………………………........18
Delivery of Ingredients……………………………..…………………………………………….19

Sources . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Photos . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23