The Restaurant Manager's Handbook, 3rd Edition
"The Restaurant Manager's Handbook is a
no-nonsense, coverall manual for the food establishment industry. It's the
essence of a successful handbook-no jokes, parables, and preachy lectures, just
the facts. If you delve into the heal-thy index for fault, you'll abruptly bump
into a page number for an answer, and if you're currently running a restaurant
and afraid to appear inadequate, you can load the handy CD-ROM and pretend
you're checking your e-mail while figuring out the monthly audit procedures or
why the beer is flat. I'm not kidding. The next time your favorite kitchen runs
short of the daily special or closes down for a lack of permit, serve them a
copy of this great reference book."
This comprehensive 600
page book will show you how to set up, operate, and manage a financially
successful foodservice operation. The author has left no stone unturned in
explaining the risky business of running a restaurant. Operators in the
non-commercial segment as well as caterers, and really anyone in the food
service industry will find this book very useful. The books nineteen chapters
cover the entire process of a restaurant start-up and ongoing management in an
easy to understand way, pointing out methods to increase your chances of
success, and showing how to avoid the many common mistakes that can doom a
start-up.
The new companion CD contains all the forms demonstrated in the book
for easy use in a PDF Adobe Acrobat file format. While providing detailed
instruction and examples, the author leads you through finding a location that
will bring success, learn how to draw up a winning business plan, how to buy and
(sell ) a restaurant, franchising, basic cost control systems, profitable menu
planning, sample restaurant floor plans & diagrams, successful kitchen
management, equipment layout and planning, food safety & HACCP, successful
beverage management, learn how to set up computer systems to save time and
money, learn how to hire & keep a qualified professional staff, brand new IRS
tip reporting requirements, managing and training employees, generate high
profile public relations and publicity, learn low cost internal marketing ideas,
low and no cost ways to satisfy customers and build sales, learn how to keep
bringing customers back, accounting & bookkeeping procedures, auditing,
successful budgeting and profit planning development, as well as thousands of
great tips and useful guidelines.
The extensive resource Guide details over 7,000 suppliers to the
industry, this directory could be a separate book on its own. This Restaurant
Managers Handbook covers everything that many companies pay consultants
thousands of dollars for. ideal for professionals in the hospitality field as
well as newcomers who may be looking for answers to cost containment and
training issues. There are literally hundreds of innovative ways demonstrated to
streamline your restaurant business. Learn new ways to make the kitchen, bars,
dining room, and front office run smoother and increase performance. 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.
This comprehensive manual will show you step-by-step how to set up,
operate, and manage a financially successful foodservice operation. Charts.
Forms. Extensive Resource Guide. Seven entirely new chapters, 600 pages, New
companion CD-ROM containing all the forms & checklists form the book in ready to
use format. 118 Charts, Forms, Diagrams, and Checklists.
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