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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: $50.37
You Save: $29.58 (37%)
Rating:  28 reviews
Sales Rank: 29231
Media: Hardcover
Edition: 4th
Number Of Items: 1
Pages: 1000
Shipping Weight (lbs): 6.8
Dimensions (in): 11.3 x 8.7 x 2.6
ISBN: 0910627975
Dewey Decimal Number: 647.95068
EAN: 9780910627979
Publication Date: September 25, 2007
Availability: Usually ships in 24 hours
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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: Read 23 more reviews...
Hospitality News November 2002 November 20, 2002
37 out of 42 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.
A solid, no-nonsense, all-encompassing curriculum May 16, 2003
24 out of 32 found this review helpful
Now in a completely revised and thoroughly updated third edition, The Restaurant Manager's Handbook: How To Set Up, Operate And Manage A Financially Successful Food Service Operation by Douglas Robert Brown is a solid, no-nonsense, all-encompassing curriculum to teaching oneself the basics of the restaurant business. An exhaustive compendium of step-by-step instructions, advice, checklists, legal issues, as well as encompassing an extensive listing of state restaurant associations (and so much more!) fill the pages of this "must-have" reference for anyone with a serious and dedicated interest in the dynamics of food service oriented small business ownership. A companion CD-ROM with printable versions of all the handy and useful sample forms is included.
A must-have March 7, 2003
15 out of 19 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.
2004 Writers Notes Book Award Winner May 18, 2005
5 out of 11 found this review helpful
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 heal-thy 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 figur-ing 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.
Restaurant Managers Handbook September 9, 2002
4 out of 5 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.
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