Manual de gestión empresarial y legal para negocios de Hostelería y Turismo

The professional perception of a restaurant goes far beyond gastronomy because you consciously know that you will have to prepare a personalized business plan whose virtuality will allow you to make appropriate decisions in the negotiation of a variety of contracts, cumbersome bureaucratic procedures required for licenses and authorizations in general, on the use of human resources and the entire inherent process, from the job offer to contracting and the duties of social security. With this magnificent manual that you have in your hands, you can prepare yourself to meet the requirements demanded of the hotelier, in particular the technical construction requirements (space required, materials that are easy to clean, safety and hygiene conditions at work, etc.), the supplies and equipment that the premises should receive, taking into account the type of kitchen that you want to put on the market and the management of costs in the restoration, carefully evaluating food safety and the rights that accompany it, sustainability and the now essential digital management of the future business. In short, opening a restaurant has another side, almost always ignored, that always accompanies the purely gastronomic discourse: compliance with the technical and legal standards of the hospitality sector.