The Restaurant Manager's Handbook

Details

This comprehensive 1,044 page Restaurant Manger's Handbook 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 virtually 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. This book points out methods to increase your chances of success, and shows 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 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. This book will help you cut down waste, reduce costs, and increase profits.