How To Open And Run A Successful Restaurant by Christopher Egerton-Thomas 647.95 E29h 2006 is a must read for aspiring restauranteurs. This book covers everything from location and finances to kitchen equipment and dining room decorating. It even discusses effective staff training, legal issues and the franchise system.

The October 05 issue of Restaurant Hospitality has a very helpful article on the importance of having a “game plan for hiring”. Using a specific plan for hiring servers can result in hiring quality servers with a lower turnover rate. This article even includes a “recruitment toolkit” to get management started on the right road to hiring success.

The Sept.05 issue of Restaurant Hospitality examines the always important issue of food preparation safety. It discusses the importance of kitchen design, sanitation and hand washing. It also stresses that these critical issues should be ingrained in culinary students and taken with them into their professional careers.