Title
The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation 4th Editio,Used
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The multiple awardwinning Restaurant Manager s Handbook is the bestselling 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 offpremise 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 upscale 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 startup and ongoing management in an easytounderstand 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 startup.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 tipreporting 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 nocost ways to satisfy customers and build sales. The companion CDROM 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@atlanticpub.comAtlantic 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 nonfiction 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, highquality manuals that give readers uptodate, pertinent information, realworld examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What is the main focus of The Restaurant Manager's Handbook? A: The Restaurant Manager's Handbook primarily focuses on providing comprehensive guidance for setting up, operating, and managing a financially successful food service operation. It covers various aspects such as restaurant layout, employee management, and financial strategies.
- Q: What new topics are included in the 4th edition of the book? A: The 4th edition includes nine new chapters that address restaurant layout, new equipment, safer work environments, employee management techniques, IRS regulations, and updated food nutrition guidelines.
- Q: Who is the author of The Restaurant Manager's Handbook? A: The book is authored by Douglas Robert Brown, who is recognized for his expertise in restaurant management and operations.
- Q: Is there any supplementary material included with the book? A: Yes, the print version of the book includes a companion CD-ROM that provides additional resources; however, this CD-ROM is not available for download with the electronic version.
- Q: How many chapters does the book contain? A: The Restaurant Manager's Handbook contains 28 chapters that cover various aspects of restaurant management and operations.
- Q: What is the condition of the book being sold? A: The book is listed as 'Acceptable' condition, indicating that it may show signs of wear but is still usable.
- Q: When was the 4th edition of the book published? A: The 4th edition of The Restaurant Manager's Handbook was published on September 25, 2007.
- Q: What types of strategies does the book provide for managing a restaurant? A: The book offers strategies for effective kitchen management, menu planning, budgeting, profit planning, labor management, and marketing to help improve overall restaurant operations.
- Q: Is this book suitable for someone new to restaurant management? A: Yes, the book is designed for both existing restaurant owners and managers as well as individuals considering a career in restaurant management or ownership.
- Q: What type of binding does the book have? A: The Restaurant Manager's Handbook is available in hardcover binding, which provides durability and a professional appearance.