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
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
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.
Successful Catering: Managing the Catering Operation for Maximum Profit
Increasing Restaurant Sales
Restaurant Site Location: Finding Negotiating & Securing the Best Food Service Site for Maximum Profit
How to Open a Financially Successful Bed & Breakfast or Small Hotel
Building Restaurant Profits: How to Ensure Maximum Results
Buying & Selling a Restaurant Business for Maximum Profit
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The Professional Caterer's Handbook
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Overall User Rating: The Restaurant Manager's Handbook ( 5.0 stars from 1 review )
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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