Restaurant Manager's Handbook How to Set Up, Operate, and Manage a Financially Successful Food Service Operation

ISBN-10: 0910627975

ISBN-13: 9780910627979

Edition: 4th 2007 (Revised)

List price: $79.95 Buy it from $26.01
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Description:

The multiple award-winning Restaurant Manager's Handbook is the best-selling book on running a successful food service. Now in the fourth completely revised edition, nine new chapters detail restaurant layout, new equipment, principles for creating a safer work environment, and new effective techniques to interview, hire, train, and manage employees. We provide a new chapter on tips and IRS regulations as well as guidance for improved management, new methods to increase your bottom line by expanding the restaurant to include on- and off-premise catering operations. We've added new chapters offering food nutrition guidelines and proper employee training. This 800-page book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. The author has taken the risk out of running a restaurant business. Operators in the non-commercial segment as well as caterers-and really anyone in the food service industry-will rely on this book in everyday operations. Its 28 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.
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Book details

List price: $79.95
Edition: 4th
Copyright year: 2007
Publisher: Atlantic Publishing Group, Inc.
Publication date: 1/12/2007
Binding: Paperback
Pages: 1052
Size: 8.75" wide x 11.00" long x 2.75" tall
Weight: 5.500
Language: English

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
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