Restaurant Manager's Handbook

The Restaurant Manager?s Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation?With Companion CD-ROM (Completely Revised Fourth Edition). The Restaurant Manager's Handbook is a no-nonsense, coverall manual for the food establishment industry. It's the essence of a successful handbook-no jokes, parables, and preachy lectures, just the facts. If you delve into the healthy index for fault, you'll abruptly bump into a page number for an answer, and if you're currently running a restaurant and afraid to appear inadequate, you can load the handy CD-ROM and pretend you're checking your e-mail while figuring out the monthly audit procedures or why the beer is flat. I'm not kidding. The next time your favorite kitchen runs short of the daily special or closes down for a lack of permit, serve them a copy of this great reference book." This comprehensive 600 page book will show you how to set up, operate, and manage a financially successful foodservice operation. The author has left no stone unturned in explaining the risky business of running a restaurant. Operators in the non-commercial segment as well as caterers, and really anyone in the food service industry will find this book very useful. The books nineteen 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 common mistakes that can doom a start-up. The new companion CD contains all the forms demonstrated in the book for easy use in a PDF Adobe Acrobat file format. While providing detailed instruction and examples, the author leads you through finding a location that will bring success, learn how to draw up a winning business plan, how to buy and (sell ) a restaurant, franchising, basic cost control systems, profitable menu planning, sample restaurant floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety and HACCP, successful beverage management, learn how to set up computer systems to save time and money, learn how to hire and keep a qualified professional staff, brand new IRS tip reporting requirements, managing and training employees, generate high profile public relations and publicity, learn low cost internal marketing ideas, low and no cost ways to satisfy customers and build sales, learn how to keep bringing customers back, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development, as well as thousands of great tips and useful guidelines. The extensive resource Guide details over 7,000 suppliers to the industry, this directory could be a separate book on its own. This Restaurant Managers Handbook covers everything that many companies pay consultants thousands of dollars for. WWW.IRHCGROUP.COM