The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation / Edition 4

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More About This Textbook

Overview

The multiple award-winning Restaurant Manager’s Handbook is the best-selling book on running a successful food service operation. Now in the 4th 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 a 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. 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.

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. The companion CD-ROM is included with the print version of this book; however is not available for download with the electronic version.  It may be obtained separately by contacting Atlantic Publishing Group at sales@atlantic-pub.com

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.

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Product Details

  • ISBN-13: 9780910627979
  • Publisher: Atlantic Publishing Group Inc.
  • Publication date: 10/13/2007
  • Edition description: REV
  • Edition number: 4
  • Pages: 1056
  • Sales rank: 226,930
  • Product dimensions: 8.70 (w) x 11.30 (h) x 2.60 (d)

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  • Anonymous

    Posted July 21, 2008

    An All Inclusive and East to Use Guide

    The title may be a bit of an understatement ¿ The Restaurant Manager¿s Handbook goes well beyond the basics of restaurant management, ultimately encompassing the entire scope of owning and running a full-service restaurant. In an industry where, as this book points out, a large percentage of ventures fail, a comprehensive resource like this can prove an invaluable tool for restaurant owners and managers, one that you¿ll return to again and again. The Restaurant Manager¿s Handbook runs a full 1,057 pages, making it a reference tome that covers all the bases ¿ from ¿pre-owing¿ business planning and research to active operation and management practices . The guide offers hard-line business advice, but presents it in a way that¿s easy to read and eminently accessible to the novice restaurateur . Never written a business plan? It¿s in there. Don¿t know the first thing about effective public relations? It¿s in there. Need the lowdown on menu planning? Yep, that¿s in there too. Linen service. Music licensing. Kitchen layout. Food preparation safety. Employee relations. Planning to open a bar, not a restaurant? Don¿t let the title fool you ¿ it¿s covered. The guide also includes numerous valuable resources ¿ from reproducible forms (for everything from food facility compliance checklists to acquisition and inventory to cook¿s lists, and more) to detailed lists of suppliers for everything from flatware to point of sale systems. And if you still need a little encouragement, check out the case studies of successful restaurant ventures with practical advice from those who¿ve been there . . .

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted July 28, 2008

    Great guide!

    This book offers information on starting a restaurant from the ground up. If you have just the idea of starting a restaurant, this book will take you by the hand and guide you through every step of making your idea a reality. My family owned a restaurant and I can not imagine any knowledge I gained from that experience that was not covered in this handbook. The writer goes into great detail about how important it is to pick the right location for your restaurant and match your restaurant¿s theme to your target market. It covers the all important factor of cleanliness and how it could make or break the success of your business. There are several worksheets in the handbook that would serve as great templates to use in real life work situations, everything from budgeting to how to write an efficient business plan. Advertising for a small business can be very expensive, but there many great tips in the reading that will help spread the word about your establishment that are absolutely free. There is a section that will give you great ideas on hiring and keeping the best staff available. There is also advice for those who want to open a franchise, instead of going it alone. The instructions on writing a menu should be very helpful in attracting customers into your establishment. There are strategies on forecasting expenses to insure you get the maximum benefit from your cash flow. The author provides great design guidelines to set up your dinning room in order to appeal to your customers. This book would be a great resource for any restaurant owner and would serve anyone in restaurant management well.

    1 out of 1 people found this review helpful.

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