The Complete Restaurant Management Guide
Routledge (Verlag)
978-0-7656-0305-0 (ISBN)
Two highly successful veterans in the restaurant industry offer surefire tips to lower the risks of failure, avoid the common pitfalls, and make day-to-day operations smooth and profitable. Highlights of this practical handbook ---- menus: samples, special promotions, and charts and instructions to determine price for profit; -- food production: techniques for controlling food production, charts, sample records, and avoiding production problems; -- controlling costs: sound purchasing policies an good storage and handling practices; -- health and environmental issues: keeping up with governmental guidelines on environmental regulations and on dealing with food borne illnesses.The authors cover every detail of running a restaurant. Franchising, catering, changes in meat grading, labor management, cocktail lounge operations, computerized techniques in accounting, bookkeeping, and seating and much more are all covered at length. Restaurant owners and managers will surely find The Complete Restaurant Management Guide invaluable.
Robert T. Gordon, Mark H. Brezinski
1: Magic Keys to Making More Money in the Restaurant Business; 2: How to Plan, Choose, and Design Menus to Bring in Bigger Dollars; 3: Money-Making Secrets of Food Production; 4: How to Buy Food Right for Maximum Profits; 5: How to Get More and Better Work from Your Employees; 6: How to Get Service Help to Do Such a Great Job That Repeat Business Is Guaranteed; 7: Hidden Gold in Your Cocktail Lounge; 8: Internal Control: How to Keep Track of All Your Money; 9: How to Increase Your Profits by Staying on Top of Changes in the Marketplace; 10: How to Simplify Remodeling or Expansion Plans Including Franchises as a Strategy for Future Development; 11: How to Make Advertising and Promotion Dollars Pay Off for You; 12: How to Get Top Benefit from Tax Savings and Shelters, and Build Financial Security
| Erscheint lt. Verlag | 3.6.1999 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 210 x 280 mm |
| Gewicht | 929 g |
| Themenwelt | Reisen ► Hotel- / Restaurantführer |
| Wirtschaft ► Betriebswirtschaft / Management ► Unternehmensführung / Management | |
| ISBN-10 | 0-7656-0305-5 / 0765603055 |
| ISBN-13 | 978-0-7656-0305-0 / 9780765603050 |
| Zustand | Neuware |
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