The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation 4th Edition - With Companion CD-ROM
The multiple award-winning Restaurant Manager’s Handbook is the best-selling book on running a successful food service operation. Now in the 4th 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 a 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. 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.
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. The companion CD-ROM is included with the print version of this book; however is not available for download with the electronic version. It may be obtained separately by contacting Atlantic Publishing Group at firstname.lastname@example.org
Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president’s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.
necessary, a waitperson may be justified in asking to be served rapidly or even out of turn. TIMING THE ORDER The waitperson should know when she will need a course and the time the meal will take to prepare in the kitchen, especially when foods are cooked to order. ASSEMBLING THE ORDER Food requiring the longest time to prepare should be ordered first. The waitperson should plan the assembling of the order so that she can pick up each item after it has been dished. Doing so ensures food is
condition. Sellers can use this agreement as a way to cancel the deal. However, the seller should also reserve the right to proceed with the sale even if certain conditions are not met. DETERMINING PRICE FROM A BUYER’S PERSPECTIVE Potential buyers must do a thorough financial analysis of the restaurant, carefully studying its current profitability to determine its potential capacity for generating revenue. Because there is a very close relationship between a restaurant’s current profitability
creating a strong, diverse staff that includes the disabled, elderly, minorities, homosexuals, women, and people from various cultures and ethnic backgrounds. • Buy a book such as Workplace Diversity: A Manager’s Guide to Solving Problems and Turning Diversity into a Competitive by Katharine Esty, The Diversity Toolkit: How You Can Build and Benefit from a Diverse Workforce by William Sonnenschein. or Peacock in the Land of Penguins by B. J. Gallagher Hateley and Warren H. Schmidt. • Take a
availability on the date the potential client needs services. Always have an updated day planner to give the potential client an immediate response on availability. If you have someone in the office handling calls, you can computerize this information on a banquet inquiry form. Make sure the person answering phones fills this form out completely. The potential client is likely to be calling several area caterers, so you should follow up in a few days to see if there are any other questions you
INSURANCE Trading the possibility of a loss for the certainty of reimbursement. Paid by small premiums. INTEGRATED BEVERAGE CONTROL SYSTEM An automatic beverage dispensing system integrated with a computer or point-of-sale register. INTEREST Money paid for the use of borrowed money. INTERNAL CONTROL The methods and measures within a business to safeguard assets, check the accuracy and reliability of accounting data and promote operational efficiency. INVENTORY A list of items with their