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The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation 4th Edition - With Companion CD-ROM |  | Author: Douglas Robert Brown
Publisher: Atlantic Publishing Company (FL)
Category: Book
List Price: $79.95
Buy New: $39.97
as of 3/11/2010 06:30 WIT details
You Save: $39.98 (50%)
New (24) Used (8) from $39.97
Seller: dbrown350
Rating:  31 reviews
Media: Hardcover
Edition: 4th
Pages: 1000
Number Of Items: 1
Shipping Weight (lbs): 6.9
Dimensions (in): 11.3 x 8.8 x 2.7
ISBN: 0910627975
Dewey Decimal Number: 647.95068
EAN: 9780910627979
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Product Description
The multiple award-winning Restaurant Manager s Handbook is the best-selling book on running a successful food service. Now in the fourth 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 an expanded 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. This new, comprehensive 800-page book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. The author has taken the risk out of running a restaurant business. Operators in the non-commercial segment as well as caterers and really 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. The new companion CD-ROM contains all the forms demonstrated in the book for easy use in a PDF format. While providing detailed instruction and examples, the author leads you through finding a location that will bring success, learning how to draw up a winning business plan, how to buy and sell a restaurant, how to franchise, and how to set up basic cost-control systems. 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. You will learn how to keep bringing customers back, how to hire and keep a qualified professional staff, manage and train employees as well as accessing thousands of great tips and useful guidelines. This Restaurant Manager s Handbook covers everything that many consultants charge thousands of dollars to provide. The extensive resource guide details more than 7,000 suppliers to the industry virtually a separate book on its own. This reference book is essential for professionals in the hospitality field as well as newcomers who may be looking for answers to cost-containment and training issues.
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| Customer Reviews:
Showing reviews 1-5 of 31
Hospitality News November 2002 November 20, 2002
41 out of 46 found this review helpful
This comprehensive and massive 600 page new book will show you step-by-step 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 rom contains all the forms demonstrated in the book for easy use in a PDF format.There are literally hundreds of innovative ways demonstrated to streamline your restaurant business. Learn new ways to make the kitchen, bars, dining room, and front office run smoother and increase performance. Shut down waste, reduce costs, and increase profits.
An All-Inclusive Easy to Use Handbook July 21, 2008
Angie Shultis
7 out of 7 found this review helpful
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 . . .
A must-have March 7, 2003
Amy (New York, New York United States)
18 out of 22 found this review helpful
Doug Brown's Handbook is a must-have for all restaurant managers and prospective owners. I wish I'd had this when I first started out, but you can be sure it will be required reading for all my managers!Ordering directly from his Atlantic Publishing Group is the way to go - it arrived quickly and in perfect condition. Thanks, Doug.
Restaurant Managers Handbook September 9, 2002
Bruce C. Brown (Tampa, Florida)
8 out of 9 found this review helpful
The first edition was an invaluable reference. This edition packs in every critical piece the first edition had, plus tons more information. This book has the relevant information needed to be successful in the restaurant industry. What is truly unique is that ALL of the information you need is all in one source, plus a companion CD rom of forms and charts. The book even expands into development of websites, email marketing and other "new" management and promotional campains. Clearly - money well spent - if there is a better resource out there, I have yet to find it, and this new edition is unprecendented in the wealth, detail and useability of the information.
A One Stop for New Restaurants May 20, 2009
Susanna Lachance (British Columbia, Canada)
5 out of 5 found this review helpful
We are opening a coffee and tea house at the end of this year. I do know alot about being in business, but the restaurant industry is a whole different issue. Know matter what you THINK you know, trust me there is a whole lot more to learn. This book has it all. It's like going back to school and having the best teacher in the world. Douglas Brown has obviously been in the trenches. From costing to the great forms contained in it, I can't say enough good things about this book. If you are going to buy one book (I bought dozens before I finally coughed up the bucks for it)this is the one you should own, read, study and love!
Showing reviews 1-5 of 31
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