Book Description
This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you won’t find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the "theory". Think of them as "Cliff Notes TM" on the subject matter. Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You’ll be using your highlighter a lot! The best part aside from the content is they are very moderately price. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended!

SYNOPSIS

This new series of fifteen books The Food Service Professional Guide TO Series from the editors of the Food Service Professional Magazine are the best and most comprehensive books for serious food service operational available today. These step-by-step guides on a specific management subject are easy-to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information. These books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you won't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the "theory".

According to the US Small Business Administration 27 percent of all new restaurants fail in their first year, and 60 percent after just five years. Americans enjoy eating out, and the pace of development of their lifestyle indicates that they will continue to eat out more in the future. Eating out has become a form of entertainment. Higher economic levels, more mobility, and more women in the work force, will all lead to a continuing growth in the industry in the next decade. A preview of the 2002 Restaurant Industry Forecast available from the National Restaurant Association indicates the nation's 858,000 restaurants will hit $407.8 billion in sales in 2002, an increase of almost 4 percent over 2001. The average annual household expenditure for food away from home in 1998 was $2,030, or $812 per person. More than four out of 10 adults were restaurant patrons on a typical day in 1999.

As these figures clearly show, there is room for entry into the restaurant marketplace. Profits, however, can only be realized from the application of modern management procedures. Food service is a complex business. The preparation and the serving of food entails warehousing, manufacturing, and selling. It is one of the few retail trades where the product is manufactured, sold, and consumed on the premises.