The restaurant manager's handbook : how to set up, operate, and manage a financially successful food service operation /
| Main Author: | |
|---|---|
| Format: | Software eBook |
| Language: | English |
| Published: |
Ocala, Fla. :
Atlantic Pub.,
[2007]
|
| Edition: | Rev. 4th ed. |
| Subjects: |
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.