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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Controlling Liquor, Wine, & Beverage Costs
The Franchise Investor's Handbook
199 Pre-Written Employee Performance Appraisals
The Complete Guide to Successful Event Planning
The Complete Guide to Making Cheese, Butter, & Yogurt at Home
How to Open & Operate a Financially Successful Personal Chef Business
The Encyclopedia of Restaurant Forms
The Non-Commercial Food Service Manager's Handbook
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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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