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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 | 
 enlarge | Author: Douglas Robert Brown
Publisher: Atlantic Publishing Company (FL)
Category: Book
List Price: $79.95
Buy New: $42.94
You Save: $37.01 (46%)
New (8) Used (6) from $39.97
Rating:  28 reviews
Sales Rank: 20413
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
ASIN: 0910627975
Publication Date: September 25, 2007
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Condition: Brand new from publisher!
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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...
Truly Is Appropriately Titled December 4, 2008
".....This manual will arm you with the right information.
Keep it on your desk for constant reference.
The many valuable forms contained in this work are available on the companion CD-ROM.
There is no other publication as comprehensive as The Restaurant Manager's Handbook.
This book TRULY IS APPROPRIATELY TITLED."
[from the book of the introduction by Douglas R. Brown]
two doughy thumbs up August 13, 2008
Talk about a seven-course menu!
If you are even remotely considering starting any type of restaurant or food operation, this book isn't dessert, but an absolute necessity, especially when you consider that a recent Ohio study found that a failure rate of between 57 and 61 percent for restaurants in their first year of operation.
It's hard to imagine any topic this book doesn't cover in its 39 extensively researched chapters, whether it's on how to get a sign permit, obtain financing, execute a successful business plan or, my favorite, how to speak "the language of wine."
Don't even think about opening a food place without reading this first. As many doughy thumbs up as a book can get.
holy cow...this is awesome! July 31, 2008
1 out of 1 found this review helpful
Want to open a restaurant? This is certainly THE book you need.
It covers every little detail - from the best skin protecting gloves your prep cooks should use to the type of silverware you should have based on your restaurant's style.
It's like a restaurant bible, I just got mine today when I was about to step out to the gym, and alas, this arrives.
Boy was I tempted to bring it with me and plop it on top of the treadmill while I exercised, but I didn't want to get strange stares hahaha.
Overall, it's an excellent excellent book. All of my questions are being answered. Highly recommended!
Great how to guide! July 28, 2008
This book offers information on starting a restaurant from the ground up. If you have just the idea of starting a restaurant, this book will take you by the hand and guide you through every step of making your idea a reality. My family owned a restaurant and I can not imagine any knowledge I gained from that experience that was not covered in this handbook. The writer goes into great detail about how important it is to pick the right location for your restaurant and match your restaurant's theme to your target market. It covers the all important factor of cleanliness and how it could make or break the success of your business. There are several worksheets in the handbook that would serve as great templates to use in real life work situations, everything from budgeting to how to write an efficient business plan.
Advertising for a small business can be very expensive, but there many great tips in the reading that will help spread the word about your establishment that are absolutely free. There is a section that will give you great ideas on hiring and keeping the best staff available. There is also advice for those who want to open a franchise, instead of going it alone. The instructions on writing a menu should be very helpful in attracting customers into your establishment. There are strategies on forecasting expenses to insure you get the maximum benefit from your cash flow. The author provides great design guidelines to set up your dinning room in order to appeal to your customers. This book would be a great resource for any restaurant owner and would serve anyone in restaurant management well.
An All-Inclusive Easy to Use Handbook July 21, 2008
2 out of 2 found this review helpful
The title may be a bit of an understatement - The Restaurant Manager's Handbook goes well beyond the basics of restaurant management, ultimately encompassing the entire scope of owning and running a full-service restaurant. In an industry where, as this book points out, a large percentage of ventures fail, a comprehensive resource like this can prove an invaluable tool for restaurant owners and managers, one that you'll return to again and again.
The Restaurant Manager's Handbook runs a full 1,057 pages, making it a reference tome that covers all the bases - from "pre-owing" business planning and research to active operation and management practices . The guide offers hard-line business advice, but presents it in a way that's easy to read and eminently accessible to the novice restaurateur .
Never written a business plan? It's in there. Don't know the first thing about effective public relations? It's in there. Need the lowdown on menu planning? Yep, that's in there too. Linen service. Music licensing. Kitchen layout. Food preparation safety. Employee relations. Planning to open a bar, not a restaurant? Don't let the title fool you - it's covered.
The guide also includes numerous valuable resources - from reproducible forms (for everything from food facility compliance checklists to acquisition and inventory to cook's lists, and more) to detailed lists of suppliers for everything from flatware to point of sale systems. And if you still need a little encouragement, check out the case studies of successful restaurant ventures with practical advice from those who've been there . . .
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