The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation
- ISBN-10
- 0910627096
- ISBN-13
- 9780910627092
- Category
- Business & Economics
- Pages
- 600
- Language
- English
- Published
- 2003-01
- Publisher
- Atlantic Publishing Company
- Author
- Douglas Robert Brown
Description
Shows how to set up, operate, and manage a financially successful food-service operation. This book cover the process of a restaurant start-up and ongoing management, pointing out methods to increase chances of success, and showing how to avoid the many common mistakes that can doom a start-up.
Get the book
Other editions
-
- 2007
- 1052 pages
- Ebook
- Atlantic Publishing Company
Similar books
-
The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation
By Douglas Robert BrownCompanion CD-ROM contains forms, checklists, charts, and more.
-
The Restaurant Managers Handbook: How to Set Up, Operate, and Manage a Financially Successful Restaurant
By Douglas Robert BrownThis comprehensive manual will show you step-by-step how to set up, operate, and manage a financially successful foodservice operation. Charts. Forms. Extensive Resource Guide. Six entirely new chapters, 480 pages,...
-
The Non-commercial Food Service Manager's Handbook: A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools, and Churches, with Companion...
By Douglas Robert Brown, Shri L. HenkelAnother concern is that unhappy employees are not worried about your business. ... his annual salary. So retaining good, quality workers affects profitability and effectiveness. ... 382 The Non-Commercial Food Service Manager's Handbook.
-
The Harvard Business Review Manager's Handbook: The 17 Skills Leaders Need to Stand Out
By Harvard Business ReviewHarvard Business Review. “Delegating with Confidence.” In Harvard Business Essentials: Manager's Toolkit. Boston: Harvard Business Review Press, 2004. ———. Delegating Work (20-Minute Manager Series). Boston: Harvard Business Review ...
-
The Professional Restaurant Manager
By David K. Hayes, Jack D. Ninemeier, Allisha A. MillerThis text covers the topics all restaurant managers must know to be successful in the industry.
-
Restaurant Manager's Pocket Handbook: 25 Keys to Profitable Success. Labor cost
By David V. PavesicReveals techniques to control labor costs through scheduling and improving productivity of employees. Providing how-to information on accumulating, analyzing and reporting labor costs.
-
Controlling Restaurant & Food Service Food Costs
By Douglas Robert BrownThe books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed.
-
The Professional Bar & Beverage Manager's Handbook: How to Open and Operate a Financially Successful Bar, Tavern, and Nightclub
By Douglas Robert Brown, Amanda MironCD-ROM contains: forms in PDF and a business plan in MS Word.
-
How to Open a Financially Successful Pizza & Sub Restaurant
By Shri L. Henkel, Douglas R. BrownThe customers you have will demand a product that is worth the higher price. When you charge the lowest price, your customers are very satisfied with the value for their money, but your profit margin has shrunk.
-
The Professional Caterers' Handbook: How to Open and Operate a Financially Successful Catering Business with CD-ROM
By Douglas Robert Brown, Lora ArduserThis is it--an extensive, detailed manual that shows you step by step how to set up, operate and manage a financially successful catering business.