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_21 _30 _qpdf _uhttps://library.feu-nrmf.ph/cgi-bin/koha/opac-retrieve-file.pl?id=65ad3d58ab0af8d701b46742f23348fc _yClick here to view Table of Contents and Index _1ALL |
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001 | 162507331 | ||
003 | 0008208 | ||
005 | 20241007153953.0 | ||
008 | 070801t20072007flua b 001 0 eng | ||
010 | _a2007031790 | ||
020 | _a9780910627979 (alk. paper) | ||
020 | _a0910627975 (alk. paper) | ||
040 |
_beng _cFEU-NRMF MEDICAL LIBRARY _dDLC _erda |
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050 | 0 | 0 |
_aTX 911.3.M27 _b.B769 2007 |
082 | 0 | 0 |
_a647.95068 _222 |
100 | 1 |
_aBrown, Douglas Robert, _d1960- |
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245 | 1 | 4 |
_aThe Restaurant manager's handbook : _bhow to set up, operate, and manage a financially successful food service operation / _cDouglas Robert Brown |
250 | _aRevised fourth edition. | ||
264 | 1 |
_aOcala, Florida : _bAtlantic Publishing, _cc2007 |
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300 |
_a1,052 pages : _billustrations (black and white) ; _c29 cm + _e1 CD-ROM (4 3/4 in.) |
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336 |
_atext _btxt _2rdacontent |
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337 |
_aunmediated _bn _2rdamedia |
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_avolume _bnc _2rdacarrier |
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504 | _aIncludes bibliographical references and index. | ||
505 | 0 | _aSuccessful 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 | |
521 | _atehzoonah | ||
650 | 0 | _aRestaurant management | |
942 |
_2lcc _cBO |