The Complete Restaurant Management Guide

Nonfiction, Social & Cultural Studies, Political Science, International, International Relations, Business & Finance
Cover of the book The Complete Restaurant Management Guide by Robert T. Gordon, Mark H. Brezinski, Taylor and Francis
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Author: Robert T. Gordon, Mark H. Brezinski ISBN: 9781134898688
Publisher: Taylor and Francis Publication: April 8, 2016
Imprint: Routledge Language: English
Author: Robert T. Gordon, Mark H. Brezinski
ISBN: 9781134898688
Publisher: Taylor and Francis
Publication: April 8, 2016
Imprint: Routledge
Language: English

Two highly successful veterans in the restaurant industry offer surefire tips to lower the risks of failure, avoid the common pitfalls, and make day-to-day operations smooth and profitable. Highlights of this practical handbook ---- menus: samples, special promotions, and charts and instructions to determine price for profit; -- food production: techniques for controlling food production, charts, sample records, and avoiding production problems; -- controlling costs: sound purchasing policies an good storage and handling practices; -- health and environmental issues: keeping up with governmental guidelines on environmental regulations and on dealing with food borne illnesses.The authors cover every detail of running a restaurant. Franchising, catering, changes in meat grading, labor management, cocktail lounge operations, computerized techniques in accounting, bookkeeping, and seating and much more are all covered at length. Restaurant owners and managers will surely find The Complete Restaurant Management Guide invaluable.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Two highly successful veterans in the restaurant industry offer surefire tips to lower the risks of failure, avoid the common pitfalls, and make day-to-day operations smooth and profitable. Highlights of this practical handbook ---- menus: samples, special promotions, and charts and instructions to determine price for profit; -- food production: techniques for controlling food production, charts, sample records, and avoiding production problems; -- controlling costs: sound purchasing policies an good storage and handling practices; -- health and environmental issues: keeping up with governmental guidelines on environmental regulations and on dealing with food borne illnesses.The authors cover every detail of running a restaurant. Franchising, catering, changes in meat grading, labor management, cocktail lounge operations, computerized techniques in accounting, bookkeeping, and seating and much more are all covered at length. Restaurant owners and managers will surely find The Complete Restaurant Management Guide invaluable.

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