| Description |
1 online resource (288 pages) : illustrations |
|
1 online resource (1 CD-ROM (4 3/4 in.) |
| Bibliography |
Includes bibliographical references (page 263) and index. |
| Summary |
A comprehensive guide to owning a personal chef business that covers conducting marketing research, writing a business plan, employees, customer service, and other related topics, and includes a CD-ROM with forms and an editable business plan. |
| Note |
Print version record. |
| Contents |
Table of Contents; Foreword; Introduction; Chapter 1: What is a Personal Chef?; The Growing Need for Personal Chefs; What Does a Personal Chef Do?; What Qualities Does a Successful Personal Chef Need?; Where Does a Personal Chef Work?; What Areas Can a Personal Chef Specialize In?; Who Hires Personal Chefs?; Chapter 2: What Education is Required to Become a Personal Chef?; Do You Need a Formalized Education?; What Are My Culinary Education Options?; The Culinary Business Academy; Business Education and Experience; Chapter 3: Developing a Business Plan; Why Do I Need a Business Plan? |
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The Elements of a Business PlanChapter 4: Setting Up a Business Budget; Chapter: 5 What Equipment Does a Personal Chef Need?; Chapter 6: Where Should I Set Up My Business?; Working in Your Client's Kitchen; Cooking in Your Own Kitchen; Renting a Kitchen Space; What to Consider When Determining Where You Will Work; Chapter 7: Hiring and Training Employees; Finding and Pre-Screening Employees; The Interview Process; Training Employees; Contracting with Professionals; Chapter 8: Catering to the Dietary Needs of Your Clients; Health Related Eating Restrictions. |
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Religious and Culturally Based Dietary NeedsVegetarian and Vegan Diets; Diets and Weight Loss; Chapter 9: Learning to Cater to Your Client's Personal Preferences; Chapter 10: Customer Service and Satisfaction; Creating a Customer Friendly Business; What Do I Do When One of My Clients Ends Service?; Customer Service Do's and Don'ts; Turning Unhappy Customers into Happy Customers; Asking for Referrals; Chapter 11: What Should You Charge?; Overhead and Other Expenses; Credentials, Level of Expertise, and Experience; Specialty Services; Competition in Your Area; Demand in Your Area. |
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Developing Fees for Your Personal Chef ServicesChapter 12: Preparing for the Financial Responsibilities of Being Self-Employed; Leaving Your Current Job to Enter the World of the Business Owner; Benefits and Insurance; Chapter 13: Marketing Your Personal Chef Services; Internet Marketing: Bringing your Business to the Web; Techniques to Avoid When Using Keywords in Your Web Site Content; Other Ways to Use Keywords to Improve Your Search Engine Rankings; Chapter 14: Software and Web Services to Help You Run Your Personal Chef Business; Web Site Creation Tools; CGI Forms and Autoresponder Tools. |
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Visitor Tracking SoftwareAccounting, Business, and Financial Tools; Chapter 15: Case Studies; Bibliography; Dedication & Biography; Glossary; More Great Titles from Atlantic Publishing. |
| Local Note |
EBSCOhost Small Business Reference Center |
| Subject |
Food service management.
|
|
Cooks.
|
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Entrepreneurship.
|
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COOKING -- Methods -- Professional.
|
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Cooks. (OCoLC)fst00878051
|
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Entrepreneurship. (OCoLC)fst00912787
|
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Food service management. (OCoLC)fst00931156
|
| Added Author |
Rowley, Lee, 1973-
|
| Added Title |
How to open and operate a financially successful personal chef business |
| Other Form: |
Print version: Rowley, Carla, 1977- How to open & operate a financially successful personal chef business 9781601381415 (DLC) 2008028007 (OCoLC)156831634 |
| ISBN |
9781601385123 (electronic book) |
|
1601385129 (electronic book) |
|
9781601381415 |
|
1601381417 |
|
