1. Inventory
1.1. Stock control
1.1.1. weekly checking
1.1.2. Wasted report
1.1.3. Cost control
1.1.4. House policy
1.2. Supplier
1.2.1. Meat & Seafood
1.2.2. Vegetable & Friuts
1.2.3. Alcohol & Beverage
1.2.4. Dairy & Others
1.3. Quality Control
1.3.1. order specifications
1.3.1.1. date of order
1.3.1.2. date of expected delivery
1.3.1.3. quantity
1.3.1.4. description
1.3.1.5. cost
1.3.1.6. paper trail
2. Restrictions
2.1. LIcences
2.1.1. LIquor Licences
2.1.2. Extented Trading Permits
2.2. Local Authorities
2.2.1. Land zoning
2.2.2. Building regulations and permits
2.2.3. Noise regulation
2.2.4. Parking regulations
2.2.5. Health regulations and inspections
2.2.6. Signage, advertising hoardings
2.2.7. Fire hazard reduction
2.3. State authorities
2.3.1. Corporate affairs office
2.3.1.1. Business name registration
2.4. State taxation department
2.4.1. Land tax
2.4.2. Payroll tax
2.4.3. Stamp duties
2.4.4. Business franchise
2.5. Ministry of consumer affairs
2.5.1. Truth in advertising
2.5.2. Trading hours
2.6. Federal authorities
2.6.1. Commonwealth taxation
2.6.2. Australian securities commission
2.6.3. Industrial Relations
2.6.3.1. Awards and conditions
2.6.4. Australian copyright council
2.6.4.1. Music etc
2.6.5. Australian Industrial Property Organisation
2.6.5.1. Patents, trademarks and designs
3. Marketing
3.1. Adverting
3.1.1. Television
3.1.2. Radio
3.1.3. Newspaper
3.1.4. Flyers
3.1.5. Internets
3.1.5.1. Facebook
3.1.5.2. twitter
3.1.5.3. Tavern website
3.1.5.4. Urbensppon
3.1.6. Magazine
3.1.7. Discount vocher
3.2. SWOT ananlys
4. Competitions
4.1. 5 km Radius
4.1.1. Similar Restaurant & Bar
5. Customers
5.1. Youngsters
5.1.1. Students
5.1.1.1. Age proofing required for bar service
5.2. Elder
5.2.1. retaired
5.3. Middle age
5.3.1. manual worker
5.3.2. brainworker
6. Budget
6.1. Products usage
6.1.1. historical usage
6.1.2. storage capability
6.1.3. local events
6.2. Tax
6.3. Assets
6.3.1. Land
6.3.2. Equipments
6.4. Staff
7. Products
7.1. Modern Austrian Food
7.1.1. Meats
7.1.1.1. lamb
7.1.1.2. Beef
7.1.1.3. Pork
7.1.1.4. Chicken
7.1.2. Seafood
7.1.3. Shellfish
7.1.4. Dessert
7.1.4.1. Chocolate
7.1.4.2. Cold
7.1.4.3. Hot
7.1.4.4. Fruit
7.1.5. Vegetarian
7.2. Alcohol
7.2.1. WInes
7.2.1.1. Australian & imported
7.2.1.1.1. Red wine
7.2.1.1.2. White wine
7.2.1.1.3. Champagne
7.2.1.1.4. Rose
7.2.2. Beer
7.2.2.1. Australian & imported
7.2.3. Liquor
7.2.3.1. whiskey
7.2.3.2. Bourboun
7.2.3.3. Vodka
7.2.3.4. Rom
7.2.3.5. Gin
7.2.3.6. Liquor Beverage
7.3. Non-alcohol Beverage
7.3.1. Soft drinks
7.3.2. Coffee
7.3.3. Tea
7.3.4. Juices
7.4. Entertainment
7.4.1. Poker night
7.4.2. Karaoke night
7.4.3. Band performance
8. Staff
8.1. Manager
8.1.1. Front of house supervisor
8.1.1.1. Staff training
8.1.2. Financial manager
8.2. Front of house staff
8.2.1. Wait person
8.2.2. Bartender
8.2.2.1. RSA Required
8.3. Kitchen
8.3.1. Head chef
8.3.2. Cook
8.3.3. Kitchen hand