The restaurant manager’s handbook

點閱:3

作者:by Douglas Robert Brown

出版年:2007

出版社:Atlantic Publishing Group Inc.

出版地:Ocala FL

格式:EPUB 流式

ISBN:9781601380968


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. The Fourth Edition of the Restaurant Manager s Handbook is an invaluable asset to any existing restaurant owner or manager as well as anyone considering a career in restaurant management or ownership. All existing chapters have new and updated information. This includes extensive material on how to prepare a restaurant for a potential sale. There is even an expanded section on franchising. 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 specialties for profit. You will discover an expanded section on restaurant marketing and promotion plus revised accounting and budgeting tips. This new edition includes photos and information from leading food service manufacturers to enhance the text. This new, comprehensive 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. 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, learning how to draw up a winning business plan, how to buy and sell a restaurant, how to franchise, and how to set up basic cost-control systems. 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. Learn how to set up computer systems to save time and money and get brand new IRS tip-reporting requirements, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development. You will be able to generate high profile public relations and publicity, initiate low cost internal marketing ideas, and low- and no-cost ways to satisfy customers and build sales. You will learn how to keep bringing customers back, how to hire and keep a qualified professional staff, manage and train employees as well as accessing thousands of great tips and useful guidelines. This Restaurant Manager s Handbook covers everything that many consultants charge thousands of dollars to provide. The extensive resource guide details more than 7,000 suppliers to the industry virtually a separate book on its own. This reference book is essential for professionals in the hospitality field as well as newcomers who may be looking for answers to cost-containment and training issues.

  • Cover(p.navPoint-1)
  • Title(p.navPoint-2)
  • Copyright(p.navPoint-3)
  • Humane(p.navPoint-4)
  • Acknowledgements(p.navPoint-5)
  • Author Biography(p.navPoint-6)
  • Table of Contents(p.navPoint-7)
  • Introduction(p.navPoint-8)
  • Chapter 1: Successful Pre-opening Activities For a Restaurant Venture(p.navPoint-9)
  • Chapter 2: Basics Of Buying Or Leasing A Restaurant(p.navPoint-10)
  • Chapter 3: Creating A Successful Business Plan(p.navPoint-11)
  • Chapter 4: Steps To Secure Financing(p.navPoint-12)
  • Chapter 5: How to Analyze and Invest In a Restaurant Franchise(p.navPoint-13)
  • Chapter 6: Effective Restaurant Layout & Remodeling(p.navPoint-14)
  • Chapter 7: Basic Cost Control For Restaurants(p.navPoint-15)
  • Chapter 8: Profitable Menu Planning(p.navPoint-16)
  • Chapter 9: Dietary and Nutritional Guidelines(p.navPoint-17)
  • Chapter 10: Choose The Proper Equipment(p.navPoint-18)
  • Chapter 11: Purchasing(p.navPoint-19)
  • Chapter 12: Inventory, Receiving, and Storage(p.navPoint-20)
  • Chapter 13: Food Buying Techniques(p.navPoint-21)
  • Chapter 14: Food Cost Controls(p.navPoint-22)
  • Chapter 15: Successful Kitchen Management and Control Procedures(p.navPoint-23)
  • Chapter 16: Essentials of Food Safety, HACCP, and Sanitation(p.navPoint-24)
  • Chapter 17: Safety and Risk Management(p.navPoint-25)
  • Chapter 18: Successful Bar Layout, Set Up, and Location(p.navPoint-26)
  • Chapter 19: Bar Service, Precautions, and Legalities(p.navPoint-27)
  • Chapter 20: Successful Wine Management(p.navPoint-28)
  • Chapter 21: Management of Operational Costs and Supplies(p.navPoint-29)
  • Chapter 22: Computers and Food Service Operations(p.navPoint-30)
  • Chapter 23: Managing the Dining Room and Waitstaff(p.navPoint-31)
  • Chapter 24: Increase Order Amount and Your Bottom Line(p.navPoint-32)
  • Chapter 25: Finding, Recruiting, and Hiring Great Employees(p.navPoint-33)
  • Chapter 26: Training Employees(p.navPoint-34)
  • Chapter 27: Handling Employees Tips(p.navPoint-35)
  • Chapter 28: Motivate Your Employees(p.navPoint-36)
  • Chapter 29: Daily Leadership and Teambuilding(p.navPoint-37)
  • Chapter 30: Control Labor Cost Without Sacrificing Service or Quality(p.navPoint-38)
  • Chapter 31: Public Relations For Your Restaurant(p.navPoint-39)
  • Chapter 32: How To Keep Customers Coming Back For More(p.navPoint-40)
  • Chapter 33: Promote Your Restaurant On the Internet(p.navPoint-41)
  • Chapter 34: Add Catering to Your Restaurant(p.navPoint-42)
  • Chapter 35: Internal Bookkeeping(p.navPoint-43)
  • Chapter 36: Successful Budgeting and Profit Planning(p.navPoint-44)
  • Chapter 37: How To Prepare the Monthly Audit and Cost Projections(p.navPoint-45)
  • Chapter 38: Perform an Internal Audit On Restaurant and Bar Operations(p.navPoint-46)
  • Chapter 39: Basics of Selling a Restaurant(p.navPoint-47)
  • Case Studies(p.navPoint-48)
  • Glossary of Terms(p.navPoint-49)
  • Appendix(p.navPoint-50)
同書類書籍