The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation, Volume 1Shows how to set up, operate, and manage a financially successful food-service operation. This book cover the process of a restaurant start-up and ongoing management, pointing out methods to increase chances of success, and showing how to avoid the many common mistakes that can doom a start-up. |
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FRENCH SERVICE
Contents
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The Restaurant Manager's Handbook: How to Set Up, Operate, and ..., Volume 1 Douglas Robert Brown No preview available - 2003 |
Common terms and phrases
Alpharetta AMERICAN amount Atlanta Ave Chicago bacteria bartender Beach beer beverage Blvd bottle budget buyer cash Chicago clean cocktail COFFEE COMPANY cooking CORP CORPORATION Corrective Action ____________ cost percentage customers Dallas,TX dishes Dr Ste e-mail employees equipment expense food cost food items FOODSERVICE Form Fort Lauderdale franchise franchisor glass guests HACCP Houston,TX INC PO Box income INDUSTRIES INTERNATIONAL inventory kitchen labor liquor Main St manager MARKETING menu items Miami Milwaukee,WI Minneapolis operation Orlando Orleans P.O. Box Park percent Pkwy Pompano Beach potentially hazardous foods prepared procedures PRODUCTS profit purchase Purchase Ledger QuickBooks recipe refrigeration Restaurant Association restaurant’s Saint salad sanitation SEAFOOD seller serving St Los St New York St Ste staff supplies tickets tipped employees tips waitperson waitstaff wine