You CRAZY to Start a Restaurant

Chapter 1 – Author’s Personal Story
Chapter 2 – An Overview of the Restaurant Busines
Chapter 3 – Restaurant Trends & New Innovations
Chapter 4 – Fundamental Requirements
Chapter 5 – Restaurant Business Plan
Chapter 6 – Concept & Design Development
Chapter 7 – Equipment & Furnishings for the Restaurant
Chapter 8 – Staffing your Restaurant Recruitment, Training & Development
Chapter 9 – The Menu
Chapter 10 – Food Purchasing and Suppliers
Chapter 11 – Marketing and CRM
Chapter 12 – Day to Day Operations & Financial Controls
Conclusion

Charles Ho was born in a family where classical Chinese cuisine was passed from one generation to another. His culinary skills were nurtured by his father, a renowned master chef in Chinese cuisine. To further refine his skills, Charles attended the Malaysian Chinese Cuisine chef training course, as well as the prestigious Le Cordon Bleu culinary workshops.

Besides, he also graduated with a diploma in hotel management from the American Hotel & Motel Association (formerly known as AHMA, now AHLEI). Academically, Charles holds a Bachelor Degree (B.A. Hons) in International Business Administration from the University of Northumbria U.K and also possesses a Diploma in Management from the University of Malaya.
Throughout his career, Charles has been featured numerous times in food and cooking magazines as the master chef in Chinese cuisine and also acknowledged as "Asia Food Guru".