000 02856cam a2200325 a 4500
856 _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
999 _c9853
_d9853
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
050 0 0 _aTX 911.3.M27
_b.B769 2007
082 0 0 _a647.95068
_222
100 1 _aBrown, Douglas Robert,
_d1960-
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
300 _a1,052 pages :
_billustrations (black and white) ;
_c29 cm +
_e1 CD-ROM (4 3/4 in.)
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
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