Includes CD-ROM
by Douglas Robert Brown

This comprehensive manual demonstrates step-by-step how to set up, operate and manage a financially successful food service operation.

Features:

• Finding a location that can bring success
• Matching your restaurant to a profitable market
• Drawing up a realistic business plan
• Designing a kitchen for efficiency and safety
• Hiring and keeping a qualified professional staff
• Develop crucial checklists, shopping lists, and guidelines
• Avoiding restaurant red tape and managing regulations
• Beautifully design a dining room for maximum customer enjoyment
• Handling restaurant emergencies
• Setting up computer systems that can save time and money

The Restaurant Manager's Handbook provides a comprehensive blueprint of what the restaurant business entails. It shows the logical progression from dream to reality, from concept to finding a "market gap" to operating an eating establishment.

Coverage also includes:

• Menu planning
• Employee training
• Equipping the kitchen
• Food protection
• Sanitation
• Plus much more!

Whether you are planning a new restaurant or have an established successful one, the knowledge is ready to apply immediately. There are literally hundreds of ways demonstrated to streamline your restaurant business and make the kitchen, bars, dining room, and front office run smoother and show increased performance.

The Restaurant Manager's Handbook includes a CD-ROM with 118 forms, charts, diagrams and checklists, all ready to use! Application of the various forms and systems will construct an airtight control program to shut down waste, reduce costs, and increase profits.

Contents

1. Successful Pre-Opening Activities for a New Restaurant Venture
2. The Basics of Buying & Selling a Restaurant
3. How to Analyze and Invest in a Restaurant Franchise Opportunity
4. Basic Cost Control for Foodservice Operations—An Overview
5. Profitable Menu Planning—For Maximum Results
6. Successful Kitchen Management & Control Procedures—For Maximum Efficiency
7. The Essentials of Food Safety, HACCP and Sanitation Procedures
8. Successful Bar Management & Operations
9. Successful Wine Management & Operations
10. Successful Management of Operational Costs & Supplies
11. Computers and Your Foodservice Operation—How to Use Them and Profit from Them
12. Managing the Dining Room & Wait Staff Personnel for Maximum Service & Productivity
13. Successful Employee Relations and Labor Cost Controls
14. Public Relations for Your Restaurant—How to Get Customers in the Door with Little or No Cost
15. Internal Restaurant Marketing—How to Keep Customers Coming Back to Your Establishment
16. Internal Bookkeeping—Accounting for Sales & Costs - Where Did it All Go?
17. Successful Budgeting & Profit Planning—For Maximum Results
18. How to Prepare the Monthly Audit & Cost Projections—Putting it All Together
19. How to Perform an Internal Audit on a Restaurant Bar Operation—Locate & Fix Profit Leaking Areas

Appendix: Resource Guide
Directory
Glossary
Index
Table of Contents: Diagrams, Charts, Graphs & Forms

Other books in this series:

The Encyclopedia of Restaurant Forms Book + CD-ROM

The Encyclopedia of Restaurant Training Book + CD-ROM

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