The Restaurant Manager's Handbook
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 book's 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. 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.
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The Non-Commercial Food Service Manager's Handbook
El Manual De Entrenamiento Para El Mesero, Mesera y Personal (The Waiter and Waitress, & Waitstaff Training Handbook - Spanish)
The Franchise Investor's Handbook
The Complete Guide to Preserving Meat, Fish, and Game
Restaurant Site Location: Finding Negotiating & Securing the Best Food Service Site for Maximum Profit
Food Service Menus: Pricing & Managing the Food Service Menu for Maximum Profit
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In todays economy we need all the help we can get to increase profits, control food and overhead costs this book will give you help in those areas.
Bruce N. from Ranch House Kitchen Posted on 09/28/2011
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