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
This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today.
These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information.
The 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. What you won't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the "theory". Think of them as "Cliff Notes TM" on the subject matter.
Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You'll be using your highlighter a lot! The best part aside from the content is they are very moderately price. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended!
Customer Reviews:
Good Starter.......2007-05-03
The table of contents lists all the aspects that one would need to know about but the chapters and subchapters are brief in their explanations. More attention is needed in the area of paperwork, laws, and regulations since that is where most people need the help.
Wonderful information for such a small purchase.......2005-07-27
I'm so happy this book was written particularly since I'm new to the catering business. I found this book to be extremely helpful. There's a huge amount of work that goes into just preparing to go into business for yourself as a caterer and this book did a wonderful job of providing website resources for further research as well as providing very useful tips. It's easy to read and understand. This is a great reference book and I'll be sure to look at it often.
Practical "real world" examples for maximizing profits.......2004-07-06
One of the newest additions to the Atlantic Publishing Group's outstanding "The Food Service Professional" series, The Food Service Professional Guide To Successful Catering: Managing The Catering Operation For Maximum Profit. Here revealed are 365 "insider secrets" showcasing everything necessary to launch a successful catering business; practical "real world" examples for maximizing profits; and clear, accessible instructions on how to sell, market, and operate a catering operation profitably no matter what part of the country it is located in. If you are considering your own catering company as an entrepreneurial small business, then give a close and careful reading to Sony Bode's The Food Service Professional Guide To Successful Catering: Managing The Catering Operation For Maximum Profit!
Great Book.......2002-10-12
Great Book! I Found These step-by-step guides easy-to-read, and easy to understand! The books are packed with information. They reminded me of "cliff Notes" from my college days.The information is comprehensive without the fluff you find in so many of the more expensive books out there on the subject. The books are also packed with resources such as phone numbers and the web sites of the companies they are discussing - there is no "theory" just great information.
Average customer rating:
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Successful Service Operations Management with CD-ROM
Richard D. Metters ,
Kathryn H. King-Metters , and
Madeleine Pullman
Manufacturer: South-Western College Pub
ProductGroup: Book
Binding: Hardcover
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ASIN: 0324135564 |
Book Description
This book covers the full cycle of building a service business from concept formation through implementation. The first section of the book - three chapters - focuses on constructing a business strategy. The next section details how to implement that strategy in the design of the service system. Capacity management is an important strategic and tactical issue in many services, and is the subject of the four chapters in the third section of the book. Finally, the last four chapters provide managers tools for everyday operation.
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The Manager's Handbook for Corporate Security: Establishing and Managing a Successful Assets Protection Program, First Edition
Gerald L. Kovacich , and
Edward Halibozek
Manufacturer: Butterworth-Heinemann
ProductGroup: Book
Binding: Hardcover
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All Amazon Upgrade
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Similar Items:
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Rethinking Corporate Security in the Post 9-11 Era
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Risk Analysis and the Security Survey, Third Edition
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Effective Security Management, Fourth Edition (Effective Security Management)
-
The Design and Evaluation of Physical Protection Systems
-
Introduction to Security, Seventh Edition
ASIN: 0750674873 |
Book Description
Kovacich and Halibozek offer you the benefit of more than 55 years of combined experience in government and corporate security. Throughout the book, the authors use a fictional global corporation as a model to provide continual real-world challenges and solutions. New and experienced managers alike will find a wealth of information and practical advice to help you develop strategic and tactical plans and manage your daily operations.
* Contains real case examples to illustrate practical application of concepts
* Thoroughly covers the integration of physical, computer and information security goals for complete security awareness
* A handy reference for managers to quickly find and implement the security solutions they need
Average customer rating:
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Successful Service Operations Management (with Microsoft Project 2003, 120 Day Version, CD-ROM, and InfoTrac )
Richard D. Metters ,
Kathryn H. King-Metters ,
Madeleine Pullman , and
Steve Walton
Manufacturer: South-Western College Pub
ProductGroup: Book
Binding: Hardcover
General
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Similar Items:
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Service Operations Management: Improving Service Delivery (2nd Edition)
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Applied Corporate Finance: A User's Manual
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Organizational Behavior Reader, The (8th Edition)
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An Introduction to Six Sigma and Process Improvement (with CD-ROM)
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Service Management: Operations, Strategy, Information Technology with Student CD
ASIN: 0324224370 |
Book Description
Learn the full cycle of building a service business from concept formation through implementation. SUCCESSFUL SERVICE OPERATIONS MANAGEMENT shows you how. Through numerous examples, clear writing, and multiple study tools, you'll understand how to develop your business strategy and manage your capacities. Brief and easy-to-use, this Operations Management textbook is the one you'll turn to for years to come.
Book Description
This digital document is an article from National Underwriter Property & Casualty-Risk & Benefits Management, published by The National Underwriter Company on August 22, 1994. The length of the article is 807 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
From the supplier: Downloading is considered the first step in a comprehensive electronic interface system between insurance carriers and agencies. Download files can be developed for a variety of insurance policy data, including personal and commercial lines of insurance. Support staff should be thoroughly familiar with the ACORD Level 3 standards for electronic data, as well as the information needs of agencies and their system networks.
Citation Details
Title: Implementing a successful download operation. (electronic data transfer between insurance carriers and agencies)
Author: Bill Tedrick
Publication:
National Underwriter Property & Casualty-Risk & Benefits Management (Magazine/Journal)
Date: August 22, 1994
Publisher: The National Underwriter Company
Issue: n34
Page: p5(2)
Distributed by Thomson Gale
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Planning and Operating a Successful Food Service Operation
William L. Kahrl
Manufacturer: Lebhar-Friedman Books
ProductGroup: Book
Binding: Paperback
Management & Leadership
| Business & Investing
| Subjects
| Books
| Business Ethics
| Consolidation & Merger
| Decision-Making & Problem Solving
| Distribution & Warehouse Management
| Industrial
| Information Management
| Leadership
| Management
| Management Science
| Motivational
| Negotiating
| Operations Research
| Planning & Forecasting
| Pricing
| Production & Operations
| Project Management
| Quality Control
| Risk Assessment
| Statistics
| Strategy & Competition
| Systems & Planning
| Systems Analysis
| Teams
| Total Quality Management
| Training
General
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 0912016167 |
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Successful Management of Large Clerical Operations: A Guide to Improving Service Transaction Systems
Martin F. Stankard
Manufacturer: Mcgraw-Hill (Tx)
ProductGroup: Book
Binding: Hardcover
General
| Business & Investing
| Subjects
| Books
Management & Leadership
| Business & Investing
| Subjects
| Books
| Business Ethics
| Consolidation & Merger
| Decision-Making & Problem Solving
| Distribution & Warehouse Management
| Industrial
| Information Management
| Leadership
| Management
| Management Science
| Motivational
| Negotiating
| Operations Research
| Planning & Forecasting
| Pricing
| Production & Operations
| Project Management
| Quality Control
| Risk Assessment
| Statistics
| Strategy & Competition
| Systems & Planning
| Systems Analysis
| Teams
| Total Quality Management
| Training
General
| Reference
| Subjects
| Books
ASIN: 0070608318 |
Books:
- The Restaurant Managers Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation
- The Six Sigma Handbook: The Complete Guide for Greenbelts, Blackbelts, and Managers at All Levels, Revised and Expanded Edition
- The Six Sigma Handbook: The Complete Guide for Greenbelts, Blackbelts, and Managers at All Levels, Revised and Expanded Edition
- The Six Sigma Handbook: The Complete Guide for Greenbelts, Blackbelts, and Managers at All Levels, Revised and Expanded Edition
- The Six Sigma Way Team Fieldbook: An Implementation Guide for Process Improvement Teams
- The Six Sigma Way Team Fieldbook: An Implementation Guide for Process Improvement Teams
- The Strategic Project Office: A Guide to Improving Organizational Performance (CENTER FOR BUSINESS PRACTICES)
- The Toyota Way
- Total Quality Service: Principles, Practices, and Implementation (St Lucie)
- Visual Tools: Collected Practices And Cases (Insights on Implementation)
Books Index
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