INDICE DE MATERIAS

- UNIT 1: PLANNING A RESTAURANT

- UNIT 2: CHOOSING A LOCATION

- UNIT 3: GETTING MONEY TO START

- UNIT 4: BEING IN CHARGE

- UNIT 5: BUING AND KEEPING TRACK OF SUPPLIES

- UNIT 6: SETTING PRICES

- UNIT 7: ADVERTISING AND SELLING

- UNIT 8: KEEPING FINANCIAL RECORDS

- UNIT 9: KEEPING YOUR RESTAURANT SUCCESSFUL