rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    non sort: The
    title: restaurant manager's handbook
    sub title: how to set up, operate, and manage a financially successful food service operation
  name:
    name part: Brown, Douglas Robert
    name part: 1960-
    role:
      role term: creator
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: flu
    date issued: 2007
    edition: Rev. 4th ed.
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    form: optical disc
    extent: 1052 pages : illustrations ; 29 cm. + 1 CD-ROM (4 3/4 in.).
  table of contents: Successful pre-opening activities for a restaurant venture -- Basics of buying or leasing a restaurant -- Creating a successful business plan -- Steps to secure financing -- How to analyze and invest in a restaurant franchise -- Effective restaurant layout & remodeling -- Basic cost control for restaurants -- Profitable menu planning -- Dietary and nutritional guidelines -- Choose the proper equipment -- Purchasing -- Inventory, receiving, and storage -- Food buying techniques -- Food cost controls -- Successful kitchen management and control procedures -- Essentials of food safety, HACCP, and sanitation -- Safety and risk management -- Successful bar layout, set up, and location -- Bar service, precautions, and legalities -- Successful wine management -- Management of operational costs and supplies -- Computers and food service operations -- Managing the dining room and waitstaff -- Increase order amount and your bottom line -- Finding, recruiting, and hiring great employees -- Training employees -- Handling employees tips -- Motivate your employees -- Daily leadership and teambuilding -- Control labor cost without sacrificing service or quality -- Public relations for your restaurant -- How to keep customers coming back for more -- Promote your restaurant on the Internet -- Add catering to your restaurant -- Internal bookkeeping -- Successful budgeting and profit planning -- How to prepare the monthly audit and cost projections -- Perform an internal audit on restaurant and bar operations -- Basics of selling a restaurant -- Additional materials.
  note: Douglas Robert Brown.
  note: Includes bibliographical references and index.
  subject:
    topic: Restaurant management
  classification: TX911.3.M27 B76 2007
  classification: 647.95068
  identifier: 9780910627979 (alk. paper)
  identifier: 0910627975 (alk. paper)
  identifier: 2007031790
  record info:
    record content source: DLC
    record creation date: 070801
    record change date: 20151111040845.0
    record identifier: in00002495463