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

Brown, Douglas Robert

Hardcover

ISBN 10: 0910627096 ISBN 13: 9780910627092

Publisher: Atlantic Publishing Co, 2004

Synopsis

This comprehensive and mive 600 page new book will show you step-by-step 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 rom contains all the forms demonstrated in the book for easy use in a PDF 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 , 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.

About this title

Synopsis

This title contains a book & CD-ROM. This comprehensive book will show you step-by-step how to set up, operate, and manage a financially successful food-service 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 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 companion CD-ROM contains all the forms demonstrated in the book for easy use in a PDF 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 and diagrams, successful kitchen management, equipment layout and planning, food safety and HACCP, successful beverage management, learn how to set-up computer systems to save time and money, learn how to hire and keep a qualified professional staff, and brand new IRS tip reporting requirements. The author also helps readers learn how to manage and train 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.

About the Author

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."

Edition details

• Publisher: Atlantic Publishing Co
• Publication date: 2004
• Language: English
• ISBN 10: 0910627096
• ISBN 13: 9780910627092
• Binding: Hardcover
• Edition number: 3
• Number of pages: 600