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The Restaurant Manager's Handbook:
How to Set Up, Operate, and Manage a Financially Successful
Food Service
The 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
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