tailieunhanh - Lecture The restaurant: From concept to operation (7th edition): Chapter 15 - Walker

Chapter 15 - Financing and leasing. After reading and studying this chapter, you should be able to: Forecast restaurant sales, prepare an income statement and a financial budget, identify requirements for obtaining a loan in order to start a restaurant, | Chapter 15 Financing and Leasing The Restaurant: From Concept to Operation, 7th edition Courtesy of Sysco Objectives After reading and studying this chapter, you should be able to: Forecast restaurant sales Prepare an income statement and a financial budget Identify requirements for obtaining a loan in order to start a restaurant Discuss the strengths and weaknesses of the various types of loans available to restaurant operators Objectives (cont’d.) List questions and the types of changes a lessee should consider before signing a lease Discuss the strengths and weaknesses of the various types of loans available to restaurant operators Describe the various forms of business ownership Recognize the legal aspects of doing business Discuss the various types of government regulations Financing Where does the money come from? Borrowing on property Relatives, friends Partnership Groups of investors Sufficient Capital Many try to start restaurants with only a few thousand . | Chapter 15 Financing and Leasing The Restaurant: From Concept to Operation, 7th edition Courtesy of Sysco Objectives After reading and studying this chapter, you should be able to: Forecast restaurant sales Prepare an income statement and a financial budget Identify requirements for obtaining a loan in order to start a restaurant Discuss the strengths and weaknesses of the various types of loans available to restaurant operators Objectives (cont’d.) List questions and the types of changes a lessee should consider before signing a lease Discuss the strengths and weaknesses of the various types of loans available to restaurant operators Describe the various forms of business ownership Recognize the legal aspects of doing business Discuss the various types of government regulations Financing Where does the money come from? Borrowing on property Relatives, friends Partnership Groups of investors Sufficient Capital Many try to start restaurants with only a few thousand dollars in capital Such ventures usually fail Number-one factor of failure Lack of management Second factor of failure Lack of finance and working capital Standby amount of cash to open the restaurant and get through unprofitable months of operation Sufficient Capital (cont’d.) Commercial banks Common source of funds Lending officers in the banks Paid employees, not owners Also limiting their risks Performance is largely judged by good loans Tend to be ultraconservative Want proof of income, debt, employment, and credit history Bank also wants collateral Assets they can take should the loan not be repaid Sufficient Capital (cont’d.) Types of loans Term loan Repaid in installments Usually over a period longer than 1 year Intermediate loans Made for up to 5 years Single-use real estate loans Typically run less than 20 years Preparing for the Loan Application Restaurateur bought furniture and fixtures from an existing restaurant for $30,000 Money is paid to previous person .

• Quản trị kinh doanh
• The restaurant
• Lecture The restaurant
• Restaurant operations
• Restaurant management
• Forecast restaurant sales
• Income statement
• Restaurant leadership
• Restaurant concepts
• Staffing the restaurant
• Civil rights laws
• Restaurant industry
• Kitchen display systems
• Restaurant business
• Marketing plans
• American style restaurants
• Fast food restaurants
• Chain restaurants
• Sandwich shops
• Pricing strategy
• Menu pricing strategies
• Kitchen planning
• Equipping the kitchen
• Food purchasing
• Food purchasing system
• Alcoholic beverage licenses
• Nonalcoholic beverages
• Recycling to reduce costs
• Labor costs
• Food production
• Food sanitation
• Training programs
• Foodservice teams
• Ebook BEP technologie restaurant
• BEP technologie restaurant
• Les coutumes francaises
• Formules de restauration commerciale
• La brigade de restaurant
• La communication professionnelle et commerciale
• L'économat principal
• La lingerie principale
• Organisation du travail
• La restauration automatique
• Décoration du restaurant
• From Concept to Operation
• Kinh doanh nhà hàng
• Quản trị kinh doanh
• Kinh doanh dịch vụ
• Restaurant service
• Ebook Restaurant service basics
• Dịch vụ nhà hàng
• Table service
• Table settings
• Initiating the service
• Serving the meal
• Emergency procedures
• Handling service using technology
• Bar service
• BMC Pulmonary Medicine
• Cooking fumes
• Kitchen smoke
• Restaurant workers
• Restaurant health and safety
• Respiratory health
• Health symptoms
• Introduction to management in the hospitality industry
• The hospitality industry
• Food service
• The restaurant business
• Restaurant industry organization
• English vocabulary
• Restaurant English vocabulary
• Restaurant vocabulary
• Learning English
• Effective method of learning English
• Admission Requirements
• Skills Inventory
• Hiring Trends
• Restaurant Manager
• Financial Aid
• Hotel management
• Career starter
• Quản lý nhà hàng
• Quản lý khách sạn