Book Description
This comprehensive and massive 600 page new book will show you step-by-step how to set up, operate, and manage a financially successful foodservice operation. The author has left no stone unturned in explaining the risky business of running a restaurant. Operators in the non-commercial segment as well as caterers, and really anyone in the food service industry will find this book very useful.
The books nineteen 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 common mistakes that can doom a 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, learn how to draw up a winning business plan, how to buy and (sell ) a restaurant, franchising, basic cost control systems, profitable menu planning, sample restaurant floor plans & diagrams, successful kitchen management, equipment layout and planning, food safety & HACCP, successful beverage management, learn how to set up computer systems to save time and money, learn how to hire & keep a qualified professional staff, brand new IRS tip reporting requirements, managing and training employees, generate high profile public relations and publicity, learn low cost internal marketing ideas, low and no cost ways to satisfy customers and build sales, learn how to keep bringing customers back, accounting & bookkeeping procedures, auditing, successful budgeting and profit planning development, as well as thousands of great tips and useful guidelines.
The extensive resource Guide details over 7,000 suppliers to the industry, this directory could be a separate book on its own. This Restaurant Managers Handbook covers everything that many companies pay consultants thousands of dollars for.
This book is also ideal for professionals in the hospitality field as well as newcomers who may be looking for answers to cost containment and training issues. There are literally hundreds of innovative ways demonstrated to streamline your restaurant business. Learn new ways to make the kitchen, bars, dining room, and front office run smoother and increase performance. Shut down waste, reduce costs, and increase profits. In addition operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, web sites, operating and cost cutting ideas, and mathematical formulas that can be easily applied to their operations. Highly recommended!
Customer Reviews:
solid handbook.......2007-07-19
this is a solid, almost academic, handbook. it's points you toward the things you need to figure out but you'll still need to get additional information on your local regulations. personnaly, it discouraged me from opening a buisness at this time.
Outstanding book!.......2007-03-15
This book is very detailed and to the point. It covers all areas of the restaurant business. Then menu planning section is great. It gives so much foresight.
2004 Writers Notes Book Award Winner.......2005-05-18
The Restaurant Manager's Handbook is a no-nonsense, coverall manual for the food establishment industry. It's the essence of a successful handbook-no jokes, parables, and preachy lectures, just the facts. If you delve into the heal-thy index for fault, you'll abruptly bump into a page number for an answer, and if you're currently running a restaurant and afraid to appear inadequate, you can load the handy CD-ROM and pretend you're checking your e-mail while figur-ing out the monthly audit procedures or why the beer is flat. I'm not kidding. The next time your favorite kitchen runs short of the daily special or closes down for a lack of permit, serve them a copy of this great reference book.
Superb!!.......2003-10-01
The books nineteen chapters cover the entire process of a restaurant start-up and ongoing management.The companion CD rom which contains all the forms is worth the modest price of the book alone. I would highly recomend this book to anyone in the industry now or who wants to get started with sound financial planning. Also the extensive resource guide in the back of the book is superb - we will use this book often.
A solid, no-nonsense, all-encompassing curriculum.......2003-05-16
Now in a completely revised and thoroughly updated third edition, The Restaurant Manager's Handbook: How To Set Up, Operate And Manage A Financially Successful Food Service Operation by Douglas Robert Brown is a solid, no-nonsense, all-encompassing curriculum to teaching oneself the basics of the restaurant business. An exhaustive compendium of step-by-step instructions, advice, checklists, legal issues, as well as encompassing an extensive listing of state restaurant associations (and so much more!) fill the pages of this "must-have" reference for anyone with a serious and dedicated interest in the dynamics of food service oriented small business ownership. A companion CD-ROM with printable versions of all the handy and useful sample forms is included.
Book Description
If you're in the process of starting a new restaurant or are managing an existing food service operation, this is the one book you need to do it right. Always wanted a personal assistant at your disposal? Now you will have one, in book form! Designed to save the food service manager both time and money, you won't know how you got along before with out it.
For the new and veteran food service operators alike, this book is essentially a unique "survival kit" packed with tested advice, practical guidelines and ready-to-use materials for all aspects of your job. The book and companion CD-Rom focuses on the issues, situations and tasks that you face daily in your management role as leader, manager, arbitrator, evaluator, chairperson, disciplinarian and more; from working with difficult customers and employees to ensuring the profitability of your operation.
Included in this book are hundreds of easy-to-implement tools, forms, checklists, posters, templates and training aids to help you get your operation organized, and easier to manage while building your bottom line! The material may be used as is or readily adapted for any food service application. For example, you'll find a practical form to use when interviewing employees, a template for developing an employee schedule and checklists for examining the food service operation and preparing a budget.
Expertly organized, this unique book takes you step by step through each department of a restaurant, caterer, hotel and non-commercial operations. Among the topics covered are management principles of planning, organizing, coordinating, staffing, directing, controlling and evaluation; product purchasing, receiving, storing and issuing, preparation and service; employment and personnel practices; and management of equipment and money.
This manual will arm you with the right information to help you do your job. Keep it on your desk for continual reference. The many valuable forms contained in this work may be easily printed out and customized from the companion CD-Rom. There are over 488 ready-to-use business forms, checklists, training aids, contracts and agreements!
Customer Reviews:
Very useful material.......2007-09-15
Extremely useful set of forms and ideas for use in the restaurant industry. It is skewed towards full service restaurants; but still has lots of useful stuff to apply to QSR. Do not expect to find a treatise on training, though. The CD ROM helps to take advantage of the material because it has the full text on pdf format and several of the sections in MS-Word format.
Easily tailored forms and a must for any food service operation.......2007-03-16
Douglas Robert Brown's excellent reference tool is worth every penny and should be in every food service operator's reference library. I have recommended his book for my tea students for the last five years and am pleased to endorse the revised media. From the small tearoom owner to the chain restaurant, Mr. Brown's resource is a valuable tool. Carnelian Rose Tea - Tea Business School - Jennifer Petersen
Must-have for anyone preparing for a career in food service.......2005-02-03
The Encyclopedia of Restaurant Training is a no-nonsense, thorough resource covering the necessary training for all positions in the food service industry, from professional chef to maitre d to bartender and much more. Written in clear, easy-to-understand terms and charts spelling out explicit training instructions, and illustrated with some diagrams (such as a picture of how to properly set a formal table), The Encyclopedia of Restaurant Training spares no effort to be as understandable as possible. No background knowledge in any trade is needed to grasp explicit instructions ranging from a step-by-step breakdown of the hostess job to the proper order of service for a luncheon handout to how one can go about creating a memorable presentation to food service employees, and much more. A CD-ROM accompanies this absolute must-have for anyone preparing for a career in food service, or charged with the responsibility of training food service recruits.
A Complete package for the Food Service Industry.......2004-06-27
As a long-time user of The Restaurant Managers Handbook by Douglas R. Brown, I have found The Encyclopedia of Restaurant Forms and it's CD Rom to be the most complete and comprehensive selection of forms and ideas for every day and every situation that can or will arise in the food service business.
Review From Book News Inc........2004-06-18
The encyclopedia of restaurant forms; a complete kit of ready-to-use checklists, worksheets, and training aids for a successful food service operation. (CD-ROM included)
This book/CD-ROM resource for new and veteran food service operators offers advice, practical guidelines, and ready-to-use forms, templates, checklists, and training aids for dealing with the issues, tasks, and situations that food service operators face everyday. The material may be used as is, or adapted for any food service application. Material is organized into 11 sections on food safety, kitchen management, bar and beverage management, general management, menu management, employee training, human resources, inventory control, financial management, catering and banquets, and hotel management. Forms contained in the book can be customized and printed from the companion CD-ROM.
Jane Erskine
Editor, Book News Inc.
5739 NE Sumner Street
Portland, OR 97218
Book Description
For event planners, there's no such thing as a dress rehearsal!
Any event you plan and stage is a reflection of your company's image — from the initial invitation to onsite operations. Whether you're planning a product launch, conference, sales meeting, an incentive event, or a gala fund-raiser, remember that the magic of a truly memorable event is in the details, but so is the devil. Special events are fraught with thousands of details, and have to come off without a hitch. Whether your event is for 50 or 2,000 people, whether it has a budget of a few thousand dollars, or hundreds of thousands, planning and executing the project is like a high-wire act without the safety nets. Event Planning gives you a blueprint for planning and executing special events with flair and without any unexpected surprises and expenses. This unique book is loaded with practical advice on every aspect of organizing and managing special events:
- Choosing the best venue
- Preparing and managing the budget
- Scheduling and staffing
- Coordinating food and beverage, décor, entertainment, and themes
- Working with professionals, such as public relations firms and creative directors.
What you don't know or know to ask can have a major effect on the success of your event and on your budget. Event Planning takes you through every aspect of organizing and executing a successful event: the planning stages, timing and logistics, budget preparation, operations, and on-site management. Event Planning:
- Includes sample costing forms to help you generate a detailed project plan and budget.
- Explains what you need to ask before you contract with suppliers.
- Is loaded with practical tips and examples that will help you avoid expensive mistakes.
- Features a companion website with forms from the book, additional forms, author Q&A, and more.
Event Planning takes you behind the scenes, and provides practical tools for anyone who has to plan and execute a truly special event:
- Corporate in-house event planners
- Public relations and communications companies, and their clients
- Marketing and corporate communications professionals
- Fundraisers and not-for-profit organizations
- Professionals in the hospitality and entertainment industries
Customer Reviews:
Not for beginners and not for professionals.......2007-05-03
It is hard to tell who this book is geared towards. A novice should not take on any event that is as over their head; as most of the event situations that are listed in the book are. A professional would know from experience the answers to most of the questions or they would have the common sense to take care of any odd situation that arose. The book may be helpful to assistant managers or banquet captains, but most houses have their own way of doing things. Interesting read and a good refresher, buy used.
Very useful Hand Book.......2007-03-10
It was very useful to me as I used it to brak into the wedding/event business. It presents a very corporate approach, yet it seems to uncover all kinds of secrets of the event world that are hidden to the public eye.
This Book is Alright.......2006-08-09
Being an avid reader of Event Planning literature, I must say that this book is alright.
Packed with Knowledge!.......2005-10-14
Details, details, details. That's really what successful event planning is all about, and that's the key to this very successful event-planning manual. Author Judy Allen notes, lists, copes with and gives an example of virtually every detail in planning anything from a sedate corporate event in a major city to a huge celebration on a remote island. She provides examples galore plus tips, questions and answers, sample cost sheets and schedules. How much floor space does a person need to be comfortable in a tent? Answer: 20 square feet. How many bathrooms should be available for a party? Answer: One per 75 guests. And don't forget to ask about the stemware, adequate parking and even the photographer's back-up camera battery. This author seems to have thought every contingency, as the book's ambitious title promises. Her one glaring omission is that she does not include the party planner's fee - our guess is that she'd be worth it. We highly recommend this well-organized, very practical book to all event planners. Don't send out press releases for your party without consulting Judy Allen.
Great book.......2005-10-01
This is a great book for anyone interested in working in the event planning field.
Book Description
Balancing conceptual and applied coverage of all aspects of the management and operation of services, this book has maintained the position as market leader through four previous editions. It is the most comprehensive and widely used introduction to service operations on the market, written by one of the top authorities on the subject and is designed to develop students' skills in both strategic and operational issues pertaining to services. New material on service out-sourcing highlights the importance of supply chain issues with services. In addition, discussion on the balanced scorecard and Six Sigma gives students the latest, most wide-ranging techniques for ensuring quality and evaluating long-term strategy planning. Coverage spans both qualitative and quantitative aspects of service management and offers flexibility in courses offering widely varying approaches to the study of service operations. The ancillary package includes student CD-ROM and Website that includes self-test quizzes, video clips, ServiceModel Software, and the Mortgage Service Game.
Book Description
For advanced undergraduate and MBA courses in Supply Chain Management.
This book brings together the strategic role of the supply chain, key strategic drivers of supply chain performance, and the tools and techniques for supply chain analysis. Every chapter gives suggestions that managers can use in practice and all methodologies are illustrated with an application in Excel. Fully updated material keeps the book on the forefront of supply chain management.
Distribution networks (Chapter 4); Sourcing (Chapter 13), discusses different sourcing activities including supplier assessment, supplier contracts, design collaboration, and procurement; Price and revenue management (Chapter 15); Early coverage of designing the supply chain network—after developing a strategic framework, readers can discuss supply chain network design in Chapters 5 and 6 and then move on to demand, supply, inventory, and transportation planning; Information Technology in the Supply Chain (Chapter 17).
For business professionals managing the supply chain.
Customer Reviews:
A good solid supply chain basics book.......2006-05-23
We use this book for supply chain training to new entrants at our firm. It is quite a good supply chain basics book - covering the topic in all its breadth. the coverage is perhaps a slightly less strategic and more technical than our needs - but that is understandable given the background of one of the authors. However, to be fair, it is the best book that we have found on supply chain management to get the people up to speed on the basics.
Price too high.......2004-08-25
What I got was a second Indian Reprint, it costs around $4 in India, but I had to pay around $35 (shippment not inlcuded in this amount)! What an arbitrage!
Good reference material for practitioners.......2003-02-17
I found this book to be a great source of reference for managers. It is not really a good teaching source, as I thought it already starts with a fair amount of assumed previous knowledge and jargon.
The sections that are most well developed are the ones on inventory management and transportation logistics, where I found examples that were directly applicable to situations I encountered in a retail environment. The portion on forecasting was not as useful, and the part on e-business seemed somewhat contrived. Overall, this is the best reference I have found that does not require a heavy amount of mathematical familiarity.
Excellent book overall but..........2003-01-08
I refered and used this book in 2 grad level courses. The first was a business school course on SCM (with an above average quantitative focus for a B-school course) and again for a fully quatitative SC Engineering course. While I was initially very impressed with the book, using this over 2 semesters has raised a few gripes.
For the qualitative issues on SCM {make no mistake, these 'fluff' aspects are very important} there is no other equal. Chopra and Meindl do an outstanding and comprehensive job. They also bring out the importance of using scientific, quantitative techniques for SCM. This however is where my gripes start.
Having brought out the importance of quantitative tools for use in SCM, they do only a moderate job on explaining these tools. For example, the chapter on forecasting (only the most simple and commonly used models are explained) is unnnecessarily complex and confusing. The topics covered are adequete but need revision. Treatment of inventory management also could be more detailed and better explained.
This is an excellent book but for more comprehensive learning (if you want an understanding of the quantitative aspects too), I think this book needs supplementing (say with course notes) or another book like "Modeling the Supply Chain" by Shapiro.
Peter Meindl - The Godfather of modern supply chain mgt.......2001-11-27
Written by one of the leading minds in the field, Peter Meindl of I2 technologies has a lot to teach. This is an excellent text and as a fellow Dallas/Ft. Worth resident, I would enjoy meeting him. If you are an MBA student with a concentration in Operations Management, this text should be required.
Meindl, a management team member of I2, has helped develop I2 into the undisputed champion in enterprise software. While SAP may have the market share with their archaic DOS based application, I2 has windows functionality and everything that matters. They have raised the bar with their supply chain knowledge, leading solutions, and collaborative knowledge in supply chain strategy. This text will give you a big step forward in becoming a Supply Chain leader.
Book Description
This exciting new textbook provides exceptional coverage of the essential topics taught in a modern operations management course. Its highly current coverage includes contemporary and relevant service theory and applications. Appropriate manufacturing applications and theory are included where relevant. The book's modern/strategic approach addresses OM from a cross-functional perspective, which views operations as linked to all other functional areas of an organization, such as marketing and finance. The strategic approach takes into consideration the integration of technology and how it changes the way a firm operates. Recognition of this current trend is the main differentiating factor for this Collier/Evans text. The book provides equal coverage of manufacturing and services theory and applications, while placing an emphasis on the integration of the value chain.
Book Description
n this revealing business advice book, the magic of the World Famous Pike Place Fish Market proves a dynamic example of what a group of people can create when they are aligned and living a powerful vision. Here for the first time, owner John Yokoyama explains in his own words just how he transformed his business into a workplace that is renowned worldwide. When Fish Fly offers Yokoyama's cohesive strategy for achieving world famous results for owners, managers, and front-line workers alike. Once you understand the generative principles behind the World Famous Pike Place Fish Market you, too, can develop a culture that leads to excellent employee morale and legendary customer service.
Customer Reviews:
Managers required reading.......2007-10-22
We make our profit off of the products we market...what we sell is our service. A culture of customer service first, and seperating our company from the pack needs to be driven from the top down...but it is the line managers that have to most influence on our customer facing associates. When fish fly...gives our managers a look at reality with real examples of what they can do to influence their teams.
What an amazing Company.......2007-08-23
Our company has adopted the Fish policy and we love it. Although we cannot throw fish, we do throw alot of fun activities, etc. to help the attitude's of our employee's.
Wish I could move to Seattle and work at the Pike Market!
Thanks for sharing ALL your Fish products with us here in Louisville KY!
Outstanding.......2007-05-06
Purchased after a recent seminar showcasing the Pike Place Fish Market, I found this book an outstanding tool to take back to my co-workers. When Fish Fly focuses on the World Famous Pike Place Fish Market and how the owner, John Yokoyama, turned his once failing business into a fun, thriving one. Motivational, inspirational and easy to read. It has proven itself time and again with work and the difficult task of motivating others.
Simply fantastic.......2006-12-29
The book tells a really inspiring story about how it is possible to turn a team, a company around to delivering excellence and beyond.
I've read quite a few management and team building related books, and still mention this one before any other books on the same topic.
- It is a realy honest book
- It is about real people with their real story
- The author shows how he had to change first
- It is a very simple, quick read that will stick.
Thanks
Bart
A Good Read !.......2005-03-23
Author John Yokoyama, owner of Seattle's World Famous Pike Place Fish Market, explains how he changed his attitude toward his employees, embraced a new way of treating people, led his employees in a fundamental directional shift and built a widespread reputation. This isn't a business "cookbook" that tells you step by step what to do. As Yokoyama insists, you can't just copy someone else's success. You must be an individual. However, the story of his turnaround and triumph at World Famous Pike Place Fish Market is a good read that illuminates the need for leaders to treat their employees, as he says, as people, not as human resources. Although the Market is getting to be as overexposed as a fish left out in the sun, we welcome this first person exposition from the owner. After numerous published accounts about the Market, the saga of how Yokoyama empowered employees, promoted his business and changed his style comes through best in his own words.
Book Description
"Lean" is a movement now going on among manufacturing businesses throughout the world because it leads to higher-quality products, greatly reduced manufacturing costs, and happier workers. This workbook is a supplement to the most popular book ever written on taking a company lean, called LEAN TRANSFORMATION: HOW TO CHANGE YOUR BUSINESS INTO A LEAN ENTERPRISE. It contains numerous full color photographs of fully lean operations and allows the reader to rate his or her factory and then plan the steps necessary to take the operation to the next level. The overall objective of the workbook is to help lean advocates and Six Sigma specialists accelerate their company's transformation into a fully lean enterprise. It is spiral bound to lay flat, and printed on sturdy, cover weight stock with the expectation it will receive daily use on the shop floor.
Book Description
Spa Business Strategies: A Plan for Success is a unique, must-have resource for any professional who wants to learn more about the business and marketing strategies vital to owning and operating a day spa. This book takes a thoughtful and interactive approach to the subject matter, and the easy-to-read language and user-friendly format provide the spa owner, manager, or potential spa owner with an opportunity to tackle some of the more important tasks necessary to develop successful business practices. Important business concepts such as marketing, financing, utilizing technology, promoting sales, improving communication, and developing excellent customer service skills are discussed, among others. The author uses thought-provoking questionnaires, targeted worksheets, and practical examples to illustrate key concepts. The text is also focused on encouraging the day spa owner or manager to develop critical thinking skills that will promote solid business practices and sustain the continued growth of the day spa industry over time.
Customer Reviews:
At last a book that gets the nuts and bolts of the Spa business.......2007-10-14
Janet D'Angelo has done a great work to simplify the real nuts and bolts of what a Spa Business entails. Has saved me an enourmous amount of money and time.
Most Comprehensive Guide..........2006-05-02
What didn't Ms. D'Angelo cover? I can't think of anything! A mass of valuable information for anyone considering the Spa business. This book will be an invaluable guide for my business for a long time. It has done the work and the research for me. With the most up to date information for todays marketplace. A comprehensive outline for bringing a vision to reality and beyond. I feel so much more confident now in where to start and how to market and promote my business and how to keep it fresh and viable into the future. I'm so grateful for this book.
Great book with a wealth of information!.......2006-03-17
An easy read with lots of valuable information on how to do it right the first time. Plenty of resources listed to gather more info from, as well as the importance of the marketing plan and how to go about it. Even if our are already established the book offers many useful tools for successful business operations.
Book Description
This book focuses on planning and scheduling applications. Planning and scheduling are forms of decision-making that play an important role in most manufacturing and services industries. The planning and scheduling functions in a company typically use analytical techniques and heuristic methods to allocate its limited resources to the activities that have to be done.
The application areas considered in this book are divided into manufacturing applications and services applications. The book covers five areas in manufacturing: project scheduling, job shop scheduling, scheduling of flexible assembly systems, economic lot scheduling, and planning and scheduling in supply chains. It covers four areas in services: reservations and timetabling, tournament scheduling, planning and scheduling in transportation, and workforce scheduling. At the end of each chapter, a case study or a system implementation is described in detail. Numerous examples and exercises throughout the book illustrate the material presented. The fundamentals concerning the methodologies used in the application chapters are covered in the appendices.
The book comes with a CD-ROM that contains various sets of powerpoint slides. The CD also contains several planning and scheduling systems that have been developed in academia as well as generic optimization software that has been developed in industry.
This book is suitable for more advanced students in industrial engineering and operations research as well as graduate students in business.
Michael Pinedo is the Julius Schlesinger Professor of Operations Management in the Stern School of Business at New York University. His research interests lie in the theoretical and applied aspects of planning and scheduling. He has written numerous papers on the theory of deterministic and stochastic scheduling and has also consulted extensively in industry. He has been actively involved in the development of several large industrial planning and scheduling systems.
Books:
- The Silva Mind Control Method
- The Six Sigma Way Team Fieldbook: An Implementation Guide for Process Improvement Teams
- The Strategy and Tactics of Pricing: A Guide to Growing More Profitably (4th Edition) (Pie)
- Total Construction Project Management
- Understanding Organizations (Penguin Business Library)
- Warrior of the Light: A Manual
- We, the Jury: Deciding the Scott Peterson Case
- What Is Six Sigma?
- What It Takes To Be Number #1: Vince Lombardi on Leadership
- 201 Icebreakers Pb
Books Index
Books Home
Recommended Books
- History: Fiction or Science
- Whoosh Boom Splat: The Garage Warrior's Guide to Building Projectile Shooters
- Risky Business: Rock in Film
- Reyner Banham: Historian of the Immediate Future
- The Plug-In Drug: Television, Computers, and Family Life
- Where There's a Will
- The Lorax
- Intermediate accounting; comprehensive volume
- Shifting Involvements: Private Interest and Public Action
- The Crimson Code
General
| Business & Investing
| Subjects
| Books
Restaurant Financial Basics
The Encyclopedia Of Restaurant Training: A Complete Ready-to-Use Training Program for All Positions in the Food Service Industry
Running a Restaurant for Dummies
Restaurants That Work: Case Studies of the Best in the Industry
Opening a Restaurant or Other Food Business Starter Kit: How to Prepare a Restaurant Business Plan and Feasibility Study
