Food Service Management: How to Succeed in the High-Risk Restaurant Business: By Someone Who Did

Overview

Many of us have endured a stint in food service, whether it was our first venture into the working world or served as a part-time job strictly for extra income. For the majority of us, there was never any intention of pursuing it as a career. However, the fast pace and interaction with a variety of people delights some, and they develop an enthusiastic attitude toward the business. These people often understand the sound fundamentals of food preparation, appreciate the value of personal service, and possess ...

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Food Service Management: How to Succeed in the High-Risk Restaurant Business -- By Someone Who Did

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Overview

Many of us have endured a stint in food service, whether it was our first venture into the working world or served as a part-time job strictly for extra income. For the majority of us, there was never any intention of pursuing it as a career. However, the fast pace and interaction with a variety of people delights some, and they develop an enthusiastic attitude toward the business. These people often understand the sound fundamentals of food preparation, appreciate the value of personal service, and possess excellent people skills. But there is much more to the world of food service and food service management.

This book reveal all the hidden facets of this fast-paced business and show you how to succeed as a food service manager. The author, Bill Wentz, speaks from experience, making his advice that much more valuable. Wentz truly understands the industry and shares the priceless experiences he had and lessons he learned throughout his career.

In this book, you will learn if a food service career is right for you, the many opportunities available in the industry, and where to go for the best training. Food service managers will learn how to predict food costs, how to achieve profit goals, how to conduct recipe cost analysis, and how to realistically price a menu. In addition, this book discusses labor costs and controls, profit and loss statements, accounting systems, inventory, sanitation, and effective communication. Furthermore, Wentz shares his philosophies regarding ethics, hospitality, and performance.

This book will show you how to develop and nurture your relationships with customers and how to keep them coming back to your establishment time after time, as well as how to be an effective manager, how to hire and train employees, how to get results, and how to further your success. The topics of proper kitchen design and layout, time management, and food quality are also covered in this unique book.

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.

This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. The print version of this book is 288 pages and you receive exactly the same content. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version.

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Product Details

  • ISBN-13: 9781601380241
  • Publisher: Atlantic Publishing Group Inc.
  • Publication date: 1/12/2007
  • Pages: 288
  • Product dimensions: 6.00 (w) x 8.90 (h) x 1.00 (d)

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Sort by: Showing all of 11 Customer Reviews
  • Posted May 12, 2009

    more from this reviewer

    Great Resource

    My husband has always wanted to own his own restaurant. I've discouraged the idea, simply due to the risky nature of the food service industry. We picked up this book with different goals; my husband hoping to persuade me, and myself, hoping to dissuade him.
    One aspect of this book that I really enjoyed was the casual writing style employed by author Bill Wentz. I also appreciated how he doesn't gloss over his description of the industry; he puts the nitty-gritty industry details out there, good and bad. Throughout the book, his tone never loses the very passion he claims is vital to success in the food service industry.
    I liked the cost breakdown for all areas involved in running a restaurant. He included things we'd never thought of! There's even a rough guideline to writing your own business plan! I also liked the glossary of restaurant terms towards the end of the book- it serves as a great quick reference guide.
    Although I have yet to admit this to my husband, reading this informative book opened my eyes to several aspects of running your own restaurant- in a positive way. While the risks I feared are indeed very real, I feel the knowledge I gained from reading Bill Wentz's account helped to prepare me, at least mentally, for the exciting possibilities.
    Honey, get your chef hat ready!

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  • Anonymous

    Posted April 14, 2008

    A Full Course on Restaurant Management

    Bill Wentz¿ take on How To Succeed In The High-Risk Restaurant Business is easy to digest. In plain English he delivers a full helping on matters such as time management, pricing, quality food, employee development, and customer satisfaction. If you desire to become a restaurateur or simply want to take things up a notch then you¿re on the right page. The sage wisdom that lies within How To Succeed In The High-Risk Restaurant Business is just the recipe for success that you¿ve been looking for.

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  • Anonymous

    Posted April 1, 2008

    Includes all the right 'ingredients'

    The conclusion states it best: To be a successful restaurateur, you must know a something about every aspect of business, psychology, chemistry and human nature. How to Succeed in the High-Risk Restaurant Business is the ultimate common-sense resource guide from a man who has seen it all in the food-industry service business. The book comes with a glossary, which is nice for someone not fluent in restaurant-speak. It also includes real-life experiences in every chapter, which allowed me to think of Wentz as an expert in the field. The book is a little long for my liking however, as I said, it can serve as a total guide for a restaurant owner. It goes from the menu on down to the nitty-gritty and then below. Wentz spells out every detail, cost and ¿ingredient¿ to be successful. Again, after reading this book, everything sounds like basic common sense, basic business sense. This is the stuff taught in business school to aspiring entrepreneurs. But how many restaurant owners, whether in their 20s or boomers venturing into a new field, remember the basic principles of business school? Wentz says in one chapter that ¿ignorance is not bliss¿ (89). This resource guide will provide all the right information you think about and covers the parts forgotten so the restaurant on track and open for business.

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  • Anonymous

    Posted March 28, 2008

    A reviewer

    This book contains valuable input from food service people whom the author encountered through his career in food service management. He includes actual incidents and anecdotes in order to show readers important points of management and restaurateuring. ¿Time is wasted because some managers spend too much energy on trivial things and not enough on the things that are important in running a successful business.¿ This is one of the pieces of advice offered by Wentz in his book. He explains food service career options, predicting food cost (¿difficult to do, but critical to food service success¿), and details all the other costs involved with running a restaurant or food service operation, explains the profit and loss statement, tells why sanitation is often disregarded, but needs to be top priority in a restaurant (for obvious reasons). The restaurant business is one of the most competitive and risky businesses in the world, according to Wentz, and it¿s thus a very demanding career. The book is very detail-oriented, not a bad thing for a restaurant manager, and details such things as a cost analysis chart of various food items, to show the reader how it¿s done, and includes ¿Ten ways to reduce costs.¿ The author acknowledges that in some areas of food service management, there is no single concept that will work at all times. He also emphasizes the importance of observation and analysis by the food service manager in recognizing and correcting problems of all types.

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  • Anonymous

    Posted March 10, 2008

    Deliciously Recommended!

    Written by Bill Wentz from his 30 years of experience in the food service industry, Food Service Management ¿ How to Succeed in the High-Risk Restaurant Business by Someone Who Did is a detailed guide to success. This clear and easy-to-understand book is perfect for anyone considering a career or already working in food service management. Bill Wentz lays out the factors to success in a no nonsense style using real life examples and an emphasis on focusing on what is important in effectively running a restaurant without getting bogged down with trivial details. Food Service Management includes information on every career aspect: how to begin, do the job, be a good leader, and even how to move from employee to owning a restaurant. The chapter on managing a kitchen when you are not a cook is an under thought concept that is extremely valuable information for any food service manager. This book is so comprehensive, it even contains nitty gritty advice on the issues of sanitation, bug control, and the importance of sparkling restrooms. Perhaps the most important part of the book is the advice on getting to know and nurture relationships with customers. Deliciously recommended, Food Service Management and its extensive glossary should be a mandatory read for anyone involved in the food service industry.

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  • Anonymous

    Posted March 10, 2008

    High Risk Rest. Buisness

    Although this book may be a primer for those looking to enter the restaurant business, it also provides enough insight and absorbing material to entertain even the most casual reader Through personal anecdotes from his many years working in restaurants, the author is able show the intricacies of the food service industry that can entertain as well as inform the reader. Whether youâ¿¿re a highly trained culinary chef, an experienced restaurant worker, or the average Joe looking for a career change, this book provides the valuable information necessary for getting your first job as well as information that will serve an industry professional long after they have entered the restaurant management business. One of the real positives of this book is how the author remains open minded and optimistic about the restaurant business and possibility of success for the reader. He shows that no matter what your background may be, or what segment of the industry you choose to work in, the success you find will largely be due to how innovative you are and how hard you work. We see that the importance of team building, caring about the people who work for you and you work with, as well as the quality of what your business produces is as important as the cleanliness of your restrooms and the amount you save on paper products. Furthermore, he stresses the often overlooked qualities of a restaurant manager, or any type of manager, that you should never loose your passion for food, the reason that probably brought you to this book in the first place. Some readers however, may be turned off by how abruptly this book shifts from giving general overviews of the restaurant business to getting into specific facts, figures, and charts. For instance, it goes from outlining the different food service industries to price points for different foods and how to control your labor costs. While this may annoy a newcomer to the business, it shows that even when you are licking your lips with the dreams of a new in the industry, he never lets you forget that this business is about making money.

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  • Anonymous

    Posted March 12, 2008

    Succulent Advice

    This book exudes experience! Whether you're thinking of entering the restaurant business or are looking for insights on how to move up the management ladder or even want start your own food service business William Wentz' book has much to offer. 'Food Service Management: How to Succeed' is a great practical, clearly written outline on how to survive in the business world of the foodservice industry. Written from the perspective of real-life experience and common-sense, down-to-earth principals, the author has done a fantastic job crystalizing into 19 Chapters the many different elements that go into succeeding in the competitive restaurant business. From the perspective of an insider, the author summarizes all the options one faces in entering the field, but is also incredibly concise in enumerating and listing all the various elements that translate into food service success. His work covers the spectrum of the food industry, from healthcare, schools, business and industry, chains and independent restaurants, to food service management companies and even your own business. Chapters run the spectrum of topics from calculating food, labor, sanitation, advertising, equipment and equipment costs to running a kitchen, creating successful recipes, organizing your own business, and successfully dealing with customers and employees, all the way to discussing what it takes to be a good manager, work with others and get others to work together for the good of the business. One clear principal permeates Wentsz's book, with sound management and consistent high quality and service to please the customer to keep them coming back you have the recipe for surviving and succeeding in today's highly competitive world of Food Management. Thank you William!

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  • Anonymous

    Posted March 12, 2008

    Good Advice

    I know few people who have not fantasized at some point about opening a restaurant of their own. Food is such an essential part of our existence, and the experience of eating in a good restaurant is one of the great pleasures in life. Like all fantasies, though, this is one that rarely comes from an informed standpoint people who simply dream of opening a restaurant (or becoming a chef) rarely have first-hand knowledge of the process, and so they remain dreamers and not much else. This book by Bill Wentz offers a heavy dose of realism while never losing sight of the reasons that people want to get into the restaurant business in the first place -- to own a successful business, to serve fantastic food, to entertain and bring pleasure to customers, and so on. In a series of highly sensible chapters, all of which are loaded with practical advice and personal anecdotes, Wentz explains the workings of a highly complex and competitive field. He describes the various options available to people who want to break into the industry provides advice on developing business plans explains some of the economic realities of the business and asks his readers to consider everything from the cleanliness of their facilities to the kinds of workers s/he hopes to employ. It¿s a daunting book in many respects. Because restaurants often fail so quickly, a book like this needs to make the task seem possible. There¿s a massive amount of information to convey, and the author has a lively and enthusiastic tone by the end of it, I could imagine how some readers might come away with a more serious commitment to opening a restaurant of their own. But this is the sort of book that should be useful to people who maybe shouldn¿t take such a step. This is intended to be a compliment, but I came away with a sense that I should never under any circumstance try to start a business like this. The author¿s advice seems perfectly sound, and the book¿s coverage is thorough, but after reading it I realized that the restaurant industry is suited for people who are much more organized than I am.

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  • Anonymous

    Posted March 17, 2008

    A reviewer

    How to Succeed in the High-Risk Restaurant Business is a quick read and yet thoroughly takes on the full spectrum of the components that make up food service management. Author Bill Wentz gives a straightforward presentation of what to expect when entering the business - the highs, the lows, and the in-betweens. He discusses the pros and cons of working in different segments of the industry including healthcare, both higher and lower education cafeterias, directly for businesses, chain and independent restaurants, and food service management companies. One of the consistent themes in Wentz's expansive advice is the emphasis he places on developing relationships and communication with all of the employees and developing a sense of mutual empathy in order to implement effective solutions. The author gives general rules of thumb that a manager must follow and then he provides the reader with a personal anecdote that illustrates the different vantage points of everyone involved. In one such example 'from the aptly-titled chapter ¿Doing the Right Things¿', Bill Wentz and a colleague went to visit one of their company's cafeterias in Nashville during its lunch rush and came upon the food service manager elbow-deep in the dishwasher trying to keep up with the immediate demand for clean silverware. The manager explained that he was caught in between wanting to raise profits and being able to provide excellent service. While someone only looking at the temporary bottom line might find the manager's versatility to be an acceptable answer to this, Wentz takes the time to show the manager 'and the reader' that ultimately, 'It may be admirable to save costs, but this is not a good management decision.' I found reading this book to be a great way for a novice 'like me' to become aware of all the elements one needs to really consider when setting up a business, but I imagine that even an experienced restauranteur would find it useful as a reference. Whether seeking advice on how to develop a P&L statement or how to bring some fun back into a routine, this little book is a comprehensive go-to guide for success.

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  • Anonymous

    Posted March 7, 2008

    A big helping of reality

    I went into this book thinking it would tell me how to open a restaurant. And it does, but I was surprised by the variety of careers in the food industry that it addresses. Anyone considering opening a restaurant should know about the variety and types of employment structures and how they fit personality types¿maybe you don¿t need to open your own place to get your food-business fix. What follows this introduction is an eye-opening reality check for anyone thinking of going into food service only for the glamour, pace and drama depicted on popular TV food shows. The author explains why and how to analyze the cost of a recipe, for example, down to cost-per-portion of garlic. There is a section on bug control and a whole chapter on sanitation. He never lets the reader forget that this is a business, either, and requires attention to management and profit. Food Service Management serves up everything you wanted to know and lots of things you never thought to ask. The best part? After explaining at great length and infinite detail all of the concerns and considerations, Bill Wentz still has a passion for the business and encourages others to join the industry wholeheartedly.

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  • Anonymous

    Posted May 9, 2012

    No text was provided for this review.

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