Business & Economics Books:

Restaurant Manager's Handbook

How to Set Up, Operate and Manage a Financially Successful Food Service Operation

Format

Paperback

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Restaurant Manager's Handbook: How to Set Up, Operate and Manage a Financially Successful Food Service Operation by Douglas Robert Brown
$134.99
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Description

This title includes a book & CD. This comprehensive book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. This "Restaurant Manager's Handbook" covers everything that many consultants charge thousands of dollars to provide. The extensive resource guide details more than 7,000 suppliers to the industry - virtually a separate book on its own.This reference book is essential for professionals in the hospitality field as well as newcomers who may be looking for answers to cost-containment and training issues. Demonstrated are literally hundreds of innovative ways to streamline your restaurant business. Learn new ways to make the kitchen, bars, dining room, and front office run smoother and increase performance. You will be able to shut down waste, reduce costs, and increase profits. In addition, operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, Web sites, operating and cost cutting ideas, and mathematical formulas that can be easily applied to their operations. It is highly recommended!

Table of Contents

Successful Preopening Activities for a Restaurant Venture; Basics of Buying or Leasing a Restaurant; Creating a Successful Business Plan; Steps to Secure Financing; How to Analyse and Invest in a Restaurant franchise; Effective Restaurant layout and remodelling; Basic Cost Control for Restaurants; Profitable Menu Planning; Dietary and Nutritional Guidelines; Choose the Proper Equipment; Purchasing; Inventory, Receiving and Storage; Food Buying Techniques; Food Cost Controls; Successful Kitchen Management and Control Procedures; Essentials of Food Safety, HACCP, and Sanitation; Safety and Risk Management; Successful Bar Layout, Set Up and Location; Bar Service, Precautions and Legalities; Successful Wine Management; Management of Operational Costs & Supplies; Computers and Food Service Operations; Managing the Dining Room and Waitstaff; Increase Order Amount and Your Bottom Line; Finding, Recruiting and Hiring Great Employees; Training Employees; Handling Employees Tips; Motivate Your Employees; Daily Leadership and Teambuilding; Control Labour Cost without Sacrificing Service or Quality; Public Relations for Your Restaurant; How to Keep Customers Coming Back for More; Promote Your Restaurant on the Internet; Add Catering to Your Restaurant; Internal Bookkeeping; Successful Budgeting and Profit Planning; How to Prepare the Monthly Audit and Cost Projections; Perform an Internal Audit on Restaurant and Bar Operations; Basics of Selling a Restaurant.
Release date NZ
March 5th, 2008
Country of Publication
United States
Edition
4th Revised edition
Illustrations
b/w photos & tables
Imprint
Atlantic Publishing Co
Pages
1052
Dimensions
220x285x67
ISBN-13
9780910627979
Product ID
2248773

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