Food Industry News November 2002, Jim Contis Publisher
I'm going to recommend a wonderful source of information, everything a successful restaurant operation needs. "The Restaurant Managers Handbook".
Reference & Research Book News, Inc. Febuary 2003
New edition of a reference for professionals and newcomers to the field, provides step by step advice. 19 Chapters, CDROM.
Restaurant Business Magazine, November 15, 2002
The book focuses on how to setup, operate, and manage a financially successful foodservice operation. 600 pages, leatherette cover, CDROM.
Book Description
This comprehensive and massive 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 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. This book is also 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. Highly recommended!
From the Publisher
May, 29 2003 - Winner Of the Prestigous Benjamin Franklin 2003 Book Award - The Restaurant Manager's Handbook, 3rd Edition, Atlantic Publishing Group, Inc. Named in honor of America's most cherished publisher/printer, the Benjamin Franklin Award recognizes excellence in independent publishing. Publications, grouped by genre are judged on editorial and design merit by top practitioners in each field.
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 consulting. He is the author of several new books on food service management, and numerous articles. In 1982 he established Atlantic Publishing Group, Inc. and today the company is the leader in providing training materials including books, videos, posters, tools and software to the industry.
The Restaurant Managers Handbook with Companion CD-Rom: How to Set Up, Operate and Manage a Finacially Successful Food Service Operation SYNOPSIS
This comprehensive and massive 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
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.
This book is also
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. Highly recommended!
Art & Photography
Book Info
