Developing creativity -- Market position -- The role of creative specials -- Quality control and menu analysis -- Creating dishes that are profitable -- Creating trendy dishes -- Creating menus and opening restaurants -- Purchasing -- Inventory control -- Pricing -- Product design (tricks of the trade) -- The waste factor -- How to calculate food percentages -- Scheduling -- Chefs as team leaders -- Mobility and the schedule crisis -- Hiring and firing -- How to calculate labor percentages -- Remuneration to the chef -- Restaurant relations -- How a chef advances.
