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Home > Business and Economics > Industry and industrial studies > Hospitality and service industries > Restaurant Manager's Handbook: How to Set Up, Operate & Manage a Financially Successful Food Service Operation: Fourth Edition
Restaurant Manager's Handbook: How to Set Up, Operate & Manage a Financially Successful Food Service Operation: Fourth Edition

Restaurant Manager's Handbook: How to Set Up, Operate & Manage a Financially Successful Food Service Operation: Fourth Edition


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About the Book

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. 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.

About the Author :
Douglas R Brown is a best-selling author in the area of food service management, having worked for both national chains and independent restaurants, as well as providing consulting services. He is the author of several books and numerous articles on food service management.


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Product Details
  • ISBN-13: 9780910627979
  • Publisher: Atlantic Publishing Co
  • Publisher Imprint: Atlantic Publishing Co
  • Height: 220 mm
  • No of Pages: 1052
  • Sub Title: How to Set Up, Operate & Manage a Financially Successful Food Service Operation: Fourth Edition
  • Width: 285 mm
  • ISBN-10: 0910627975
  • Publisher Date: 01 Nov 2007
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 3805 gr


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Restaurant Manager's Handbook: How to Set Up, Operate & Manage a Financially Successful Food Service Operation: Fourth Edition
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Restaurant Manager's Handbook: How to Set Up, Operate & Manage a Financially Successful Food Service Operation: Fourth Edition
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