This module on owning and operating a restaurant is one of 36 in a series on entrepreneurship. The introduction tells the student what topics will be covered and suggests other modules to read in related occupations. Each unit includes student goals, a case study, and a discussion of the unit subject matter. Learning activities are divided into individual activities, discussion questions, and a group activity. Units (and subject matter) in this module are: planning your business (services, customers, and competition; personal qualities and skills; competition; image; legalities); choosing a location (competition; possible income; transportation); getting money to start (resume; business description; statement of financial need); being in charge (tasks; selecting job applicants; personal interview; personal references; employee training); setting prices (food costs; wages and other operating expenses; competition; profit); advertising and selling (initiating the sale; understanding your customers; types of ads); keeping financial records (guest check; daily cash sheet); buying and keeping track of supplies (suppliers and their terms; ordering food; purchase orders; inventory control); and keeping your business successful (profit/loss statement; net profits; changing your business to increase sales). A summary and quiz complete the document. (A teacher's guide is available for this module.) (CT)