【正文】 aurant, you need to arrive at a mon business sense, have a high quality, the development of a partnership agreement, clear responsibilities and rights and profit distribution, and so on.G）Hot pot potlocation:In the sitemust choose aoperation andwhich is theof the premise,should consider theeconomic development evel,influence,planning andcharacteristics,environment is superiorhot potprinciple: The firstservice object.Hot potdeterminefacilities andthen choose your ownin determining thevarieties。to implement theThat is to say,from easyto enter.is located inoreconomicdevelopment zone,easily accessible,environmentalThe external environmentthe formation of climate,cateringotheroperation,a street food,while promotingfacilities,bination,benefit. Fourthprofits,formera variety of factors,andfor a certain period ofprediction ofIn additionthe choice of shopslocationlayout: Determine theprinciple,according tothe choice of localpopulation,focusedcounterpartsspecialport,should also take into accountscalability,aggregation,industryshop decoration。design offromhot pot restaurantto architectural style,grades,and other factors,style of the decorationbutthe followinghot pot shoptwo is thedamp,storefrom the small,is the environmentalfiveoriginalitymanagementa)Hotstoreincludinglobbymanagerforemantheandasmainofpersonnelpotprisesgeneralofdepartmentofmarketingmanagerfinancialmanagermanager.staff:includingpot,blockpostpot,dish,workerspersonnel:customerstaff,Attendants,staff,staffpotstaffclearrange,leveldetermine。implementationthedivisionlabor,Hotbusinesstheofresponsibility,theeffective,coordinatedtoskillsservicepotsupplysystemHotsupplyismainmaterialHotsoupmanagement,managementrawincludingmaterialsacceptance,issuancework.a)themanagement:thelinkpotmustthebasicofwhichdeterminevarietiestoneedscustomerandpottothatmarketablepot.namelymuststrictlygoodofrawoff,isHotmaterialtheofanddifferentandofpricenotsame,seasons,area,pricedifferent,thepersonneltimelyofmarket,theoffrompotandproductionpropermusttointofastaintoprinciple,theinto,batchnotslowmoving.ofgoodsthewithcertainofHotvariety,productionsalesaretotherefore,orderensurenormalofHotrawprocurementwithwith,supply.b）storagemanagement。ensurestoragerawreasonable.isthehandHotshopstoragerawtovarietyquantitytotheandofrawinventorymustmaintainedthemustableacplishreceptionmaintainoperation,andthetheofmaterialspotnottoootherwisewillaandtherefore,potmusttheofensurereasonablequota.ofmaterialandtoinprocessstorage,anytotheofmaterials,accordingthesituationproposedadviceremendations,supplementupdatedandprocessingrawinventoryinventorydamaged,primaryisensuresafetyhealththematerialmaintenance5,care,preparepartitionnumbering,FoodLaw,toisolationmastertemperaturehumidity,protectionraise,ajobandcontrol,invasion,accounttakeofregularofaspects.management,rawdatabasetodofollowing。onetoondeliverytwotooninout,perishableout,tovaliditytheout,hungryfirstprincipleK) finance analys：a) Principal financial assumptions Initial costs are as follows: Space rental fee (30,000), food hygiene licenses and other documents to apply for a fee (600), site of the cost (5000), kitchen appliances, purchase costs (1000) infrastructure costs (5000)。s opening. Risk of production phases of the project, if the project has been put into production, but did not produce marketable products, the project may not have sufficient capacity to cover production costs and debt. Risk of production and operation phases of the project, after the launch of the benefit depends on the sales of their products on the market and others, and for the purpose of this phase of the project, the biggest sources of market risk and the risk of market petition in the restaurant industry, if the project is good production efficiency is likely to bring a similar project was born, thereby increasing the petitive pressures of this project. 3 、Risks the restaura