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. |
Contents
CHAPTER 9 | |
WineByTheGlass Programs C97 | |
CHAPTER 10 | |
COMPUTERS YOUR FOODSERVICE OPERATIONHOW TO | |
Desktop Publishing Applications and Ideas C118 | |
How to Get an Effective Web Site C1114 | |
Supervising the Service C1220 | |
SUCCESSFUL EMPLOYEE RELATIONS LABOR COST CONTROLS | |
Initial Investment C211 | |
Financing C218 | |
Advantages of Franchising C32 | |
CHAPTER 4 | |
Controlling Food Costs | |
Purchasing and Ordering | |
Truth and Accuracy in the Menu | |
CHAPTER 11 | |
CHAPTER 13 | |
Projecting Menu Prices | |
CHAPTER 17 | |
Copyright Form | |
SUCCESSFUL KITCHEN MANAGEMENT CONTROL | |
Kitchen Controls | |
Detailed Layout of Dishroom Equipment | |
Want Sheet | |
Introduction | |
Bar Personnel C824 | |
CHAPTER 15 | |
CHAPTER 14 | |
PR is Different from Advertising | |
Talking to Your Community | |
INTERNAL RESTAURANT MARKETING HOW TO KEEP | |
Focus on Making Your Guests Happy C1516 | |
Payroll C1614 | |
Labor Analysis Form C1628 | |
SUCCESSFUL BUDGETING PROFIT PLANNINGFOR MAXIMUM RESULTS | |
Sales Projection Form C1715 | ii |
Budget and Profit Planning C1812 | xxi |
PreAudit Plan C191 | xxv |
Balance Sheet Examination C199 | xxxiii |
ADDITIONAL INFORMATION | xlvi |
Why Use HACCP In Your Facility | lxv |
List of Industry Publications | 1 |
Employees Daily Record of Tips and Report to Employer C1632 | 32 |
Other editions - View all
The Restaurant Manager's Handbook: How to Set Up, Operate, and ..., Volume 1 Douglas Robert Brown No preview available - 2003 |
The Restaurant Manager's Handbook: How to Set Up, Operate, and ..., Volume 1 Douglas Robert Brown No preview available - 2003 |
Common terms and phrases
amount average bacteria bartender beer beginning inventory beverages bottle budget buyer call items cash chapter clean cocktail cocktail glass contain cooking Corrective Action cream customers dessert determine dinner dishes distributor Draught beer drinks employee’s employees ensure equipment expenses food items food-service franchise franchisor freezer garnishes glass guests HACCP important income ingredients invoices juice kitchen labor liqueurs liquor manager marketing meat menu costs menu items neutral grain spirits operation ounces percent perpetual inventory plate portion potentially hazardous foods prepared profit purchase QuickBooks Recipe and Procedure refrigeration restaurant restaurant’s salad sanitation schedule sell seller served sheet shot glass sold staff storage stored sugar bowl supplier supplies temperature tickets tipped employees tips tray usually waitperson waitstaff whiskey wine YES NO Corrective