The Restaurant manager's handbook : how to set up, operate, and manage a financially successful food service operation /
Douglas Robert Brown
- Revised fourth edition.
- 1,052 pages : illustrations (black and white) ; 29 cm + 1 CD-ROM (4 3/4 in.)
Includes bibliographical references and index.
Successful pre-opening activities for a restaurant venture -- Basics of buying or leasing a restaurant -- Creating a successful business plan -- Steps to secure financing -- How to analyze and invest in a restaurant franchise -- Effective restaurant layout & remodeling -- Basic cost control for restaurants -- Profitable menu planning -- Dietary and nutritional guidelines -- Choose the proper equipment -- Purchasing -- Inventory, receiving, and storage -- Food buying techniques -- Food cost controls -- Successful kitchen management and control procedures -- Essentials of food safety, HACCP, and sanitation -- Safety and risk management -- Successful bar layout, set up, and location -- Bar service, precautions, and legalities -- Successful wine management -- Management of operational costs and supplies -- Computers and food service operations -- Managing the dining room and waitstaff -- Increase order amount and your bottom line -- Finding, recruiting, and hiring great employees -- Training employees -- Handling employees tips -- Motivate your employees -- Daily leadership and teambuilding -- Control labor cost without sacrificing service or quality -- Public relations for your restaurant -- How to keep customers coming back for more -- Promote your restaurant on the Internet -- Add catering to your restaurant -- Internal bookkeeping -- Successful budgeting and profit planning -- How to prepare the monthly audit and cost projections -- Perform an internal audit on restaurant and bar operations -- Basics of selling a restaurant -- Additional materials