The Complete Restaurant Management Guide

Front Cover
M.E. Sharpe, Dec 31, 1998 - Business & Economics - 284 pages
3 Reviews
Two highly successful veterans in the restaurant industry offer surefire tips to lower the risks of failure, avoid the common pitfalls, and make day-to-day operations smooth and profitable. Highlights of this practical handbook --
-- menus: samples, special promotions, and charts and instructions to determine price for profit;
-- food production: techniques for controlling food production, charts, sample records, and avoiding production problems;
-- controlling costs: sound purchasing policies an good storage and handling practices;
-- health and environmental issues: keeping up with governmental guidelines on environmental regulations and on dealing with food borne illnesses.

The authors cover every detail of running a restaurant. Franchising, catering, changes in meat grading, labor management, cocktail lounge operations, computerized techniques in accounting, bookkeeping, and seating and much more are all covered at length. Restaurant owners and managers will surely find The Complete Restaurant Management Guide invaluable.

 

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Contents

2
17
STYLE OF SERVICE
23
PRICING YOUR MENU FOR MAXIMUM SALES VOLUME OR LOWEST COST
29
Copyright

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About the author (1998)

Robert T. Gordon is President, Gordon Associates, Inc., a restaurant and food service consulting firm.

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