Restaurants range from unpretentious lunching or dining places catering to people working nearby, with simple food served in simple settings at low prices, to expensive establishments serving refined food and wines in a formal setting. In the former case, customers usually wear casual clothing. Modern restaurants, as businesses dedicated to the serving of food, and where specific dishes are ordered by the guest and generally prepared according to this order, emerged only in 18th century Europe, although similar establishments had also developed in China. A restaurant owner is called a restaurateur, both words derive from the French verb restauter, meaning "to restore." Professional artisans of cooking are called chefs, while preparation staff and line cooks prepare food items in a more systematic and less artistic fashion. Anybody can start a restaurant, but only few can run it successfully. This book will reveal all the secret success of top restaurateur . Very interesting book indeed!
