The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation 4th Edition - With Companion CD-ROM
by: Douglas Robert Brown
Product DescriptionThe 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.
What Others Say
two doughy thumbs up
Talk about a seven-course menu!
If you are even remotely considering starting any type of restaurant or food operation, The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation 4th Edition - With Companion CD-ROM isn't dessert, but an absolute necessity, especially when you consider that a recent Ohio study found that a failure rate of between 57 and 61 percent for restaurants in their first year of operation.
It's hard to imagine any topic The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation 4th Edition - With Companion CD-ROM doesn't cover in its 39 extensively researched chapters, whether it's on how to get a sign permit, obtain financing, execute a successful business plan or, my favorite, how to speak "the language of wine."
Don't even think about opening a food place without reading this first. As many doughy thumbs up as a book ... Read More
holy cow...this is awesome!
Want to open a restaurant? This is certainly THE book you need.
It covers every little detail - from the best skin protecting gloves your prep cooks should use to the type of silverware you should have based on your restaurant's style.
It's like a restaurant bible, I just got mine today when I was about to step out to the gym, and alas, this arrives.
Boy was I tempted to bring it with me and plop it on top of the treadmill while I exercised, but I didn't want to get strange stares hahaha.
Overall, it's an excellent excellent book. All of my questions are being answered. Highly recommended!
Great how to guide!
The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation 4th Edition - With Companion CD-ROM offers information on starting a restaurant from the ground up. If you have just the idea of starting a restaurant, The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation 4th Edition - With Companion CD-ROM will take you by the hand and guide you through every step of making your idea a reality. My family owned a restaurant and I can not imagine any knowledge I gained from that experience that was not covered in this handbook. The writer goes into great detail about how important it is to pick the right location for your restaurant and match your restaurant's theme to your target market. It covers the all important factor of cleanliness and how it could make or break the success of your business. There are several worksheets in the handbook that would serve as great templates to use in real life work situations, ... Read More
An All-Inclusive Easy to Use Handbook
The title may be a bit of an understatement - The Restaurant Manager's Handbook goes well beyond the basics of restaurant management, ultimately encompassing the entire scope of owning and running a full-service restaurant. In an industry where, as The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation 4th Edition - With Companion CD-ROM points out, a large percentage of ventures fail, a comprehensive resource like this can prove an invaluable tool for restaurant owners and managers, one that you'll return to again and again.
The Restaurant Manager's Handbook runs a full 1,057 pages, making it a reference tome that covers all the bases - from "pre-owing" business planning and research to active operation and management practices . The guide offers hard-line business advice, but presents it in a way that's easy to read ... Read More
solid handbook
this is a solid, almost academic, handbook. it's points you toward the things you need to figure out but you'll still need to get additional information on your local regulations. personnaly, it discouraged me from opening a buisness at this time.
