The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation
| Author | : | |
| Rating | : | 4.34 (811 Votes) |
| Asin | : | 1620232634 |
| Format Type | : | paperback |
| Number of Pages | : | 1000 Pages |
| Publish Date | : | 2016-01-06 |
| Language | : | English |
DESCRIPTION:
You will have at your fingertips profitable menu planning, sample restaurant floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety, Hazardous and Critical Control Point (HACCP) information, and successful beverage management. Dozens of 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 mistakes arising from being uninformed and inexperienced that can doom a restaurateur s start-up. All existing chapters have new and updated information focusing on the progress and implementation of technology. This all-inclusive handbook will give you everything you need to learn how to set up, operate, and manage a financially successful food service operation in the modern world.. You will find many additional tips to help restaurant owners and managers learn to handle labor and operational expenses, rework menus, earn more from better bar management, and introduce up-scale wines and even local, organic menu items for profit. Hundreds of fun facts are sprinkled throughout this book to ensure that even the most mundane of topics will interest and engage every reader.The fifth edition of the Restaurant Manager s Handbook is an invaluable asset to any existing restaurant owner or manager as well
19 Chapters, CDROM. --Restaurant Business Magazine, November 15, 2002. "The Restaurant Managers Handbook". --Reference & Research Book News, Inc. I'm going to recommend a wonderful source of information, everything a successful restaurant operation needs. 600 pages, leatherette cover, CDROM. Febuary 2003The book focuses on how to setup, operate, and manage a financially successful foodservice operation. --Food Industry News November 2002, Jim Contis PublisherNew edition of a reference for professionals and newcomers to
"whether that is due to bad management, location" according to Hiram A. Biff. This book is absolutely essential if you're going to either manage a restaurant or purchase one yourself.This book will potentially save you hundreds of thousands of dollars. Most restaurants fail, whether that is due to bad management, location, menu, etc. who knows. This book will educate the amateur on all of these points and will. Boanerges said A wonderfully need superfluous Book!!!!!!. All I can say is truly the nuts and bolts with running a restaurant business, myself owner of a family restaurant 60+ years old bringing up to date with paperwork and forms especially the software aspect having someof these key elements in place is really a life saver great book for those of us with successful business and not alot o. AAAA This 900 page monster should give me the information I'm looking for. Fair price, but could have been a bit better. You can't put a price on knowledge and experience. Came a week early! Well packaged!
. Douglas R. Brown is a best selling author and publisher of computer software and books specific to the food service industry. His extensive background and years of service in the food service industry provides the practical insight into the business so desperately needed in the highly volatile food service industry