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
Customer Reviews:
Good good study and day days' up !.......2000-06-26
Good good study and day days' up !
Good good study and day days' up !.......2000-06-26
Good good study and day days' up !
Good good study and day days' up !.......2000-06-26
Good good study and day days' up !
Book Description
This book has been a job-training leader and valuable professional reference in rooms management for over two decades. It provides exceptionally complete coverage of the hotel's front office and all of the support positions that make it work—from the international reservation network, to legal concerns, sales and marketing techniques, management issues, room rate formulas, control and oversight, etc. In a sequence that follows the flow of most guests—reservation, arrival, billing, departure, auditing and accounting—the book treats both the how-to (e.g., completing a reg card) and the wherefore (e.g., yield management) while keeping readers abreast of the trends currently affecting the industry. For hotel/resort managers and front-office support staff.
Customer Reviews:
a very good book.......2006-02-07
I bought this book to understand better the modern age in the hotel industry. I run a small hotel in Greece with my family and now we are building a new more up to date one. This book helped me to understand the hotel industry as a whole and the way it is changing. It covers with detail many issues, from GDS to bed making. There are hundrends of examples that make it easy to understand what is being discused. It is abstract at the beginning of every chapter and becomes more practical (how to do things) further on.
Although the books draws most cases and examples from big properties, I found it very helpful and discovered many ways to improve the service we offer in our small hotel.
It is one of the books that I will keep for reference and the best I have read so far, among those that try to cover almost every aspect of running a hotel. I can not think of someone in the hotel bussines who would not find this book intresting and worth reading.
CHECK-IN CHECK OUT.......2002-01-20
THIS IS IS WELL WRITTEN BOOK IT COVERS ALL THE ISSUES ABOUT RUNNING A HOTEL/MOTEL.I FOUND THIS BOOK VERY HELPFUL.
Book Description
Describing in great depth and detail all areas of hotel administration, this accurate book provides an up-to-date and comprehensive examination of the responsibilities of a hotel general manager. It shares with readers the procedures effective managers use to ensure their hotel's–and their own–ultimate success.
KEY TOPICS This unique approach addresses all of the operating departments of a full-service hotel–Human Resources, Controller, The Front Office, Housekeeping, Food and Beverage, Safety and Property Security, Sales and Marketing, Facility Engineering and Maintenance–from the viewpoint of the General Manager. It also explores franchise agreements and management contracts, purchasing a hotel, and career opportunities.
For current and future hotel general managers, and hotel department heads–i.e., executive housekeepers, directors of sales, controllers, and front office managers.
Customer Reviews:
Hotel Operations Management is an Outstanding Book!.......2003-07-23
"Hotel Operations Management" takes a comprehensive look at all aspects of hotel management. The coverage of all departments of a hotel is extensive and contemporary. The authors bring industry experience to the book making the information usable and practical. The book is extremely well-written and "user friendly" for anyone to read. As Chair of the Hospitality Management program at the University of North Texas, I would definitely recommend this book to my faculty who teach Hotel Operations in my program. I give this book "5 stars!"
Book Description
Designed to be the âbest’ book for restaurant management, Restaurant Operations Management addresses content areas that are integral to a restaurant manager’s job, providing current and practical information. It breaks down the busy and complex world of restaurant management into what the manager must know, from the restaurant’s inception to its actual operation. It focuses on financial, labor, and product resources, within the context of pleasing the guests.
Topics cover: industry basics, sanitation, safety, nutrition, marketing, menu planning/design/pricing, human resources, accounting/financial management, standard recipes, product purchasing/receiving/storing/issuing, and restaurant analysis/improvement.
Current, practical, and accurate, Restaurant Operations Management is an easy and interesting read for practicing industry professionals, such as restaurant managers, restaurant training managers, restaurant owners, and others wanting to learn effective restaurant management.
Customer Reviews:
The encyclopedia of restaurants management .......2007-10-09
If you know nothing, I mean nothing, about restaurants operations and management this book is for you.
Hi, my name is Raed Halaseh and I have been a professional Civil Engineer for the last 20 years. Six month ago I have decided to get into the hospitality business, namely the Franchise restaurants.
Purchasing Jack Ninemeier and David Hayes, Restaurant Operations and Management, Principles and Practices was the best thing that I have done to launching my Restaurant career.
I was amazed to how much knowledge I have acquired from reading this book. This became clear when I attended the mandatory managers training course, as part of becoming a Franchisee, as all topics introduced at the training course were covered in Ninemeier and Hayes Restaurant, Operations Management book.
If all goes well, I will have my first Restaurant Grand Opening on March 1st, 2008. It is true I will not have the hand-on experience, but armed with the information I have acquired from Ninemeier and Hayes Restaurant, Operations Management book will make operating and managing my first restaurant an exciting experience.
At the end, I would like to thank the authors for putting together such a wonderful, interesting, exciting and well arranged book that will be my best companion through the years as I operate and manage my restaurants.
Best regards,
Yours in Restaurant business to be,
Raed Halaseh
An outstanding addition to the field of restaurant management .......2005-08-26
Ninemeier and Hayes' book does an excellent job of providing the detailed information managers need to profitably operate a restaurant, but does it in a very simple, highly readable manner. I believe students will find the book to be most enjoyable. As an Instructor, I really like the ease in which my students will learn and retain the information. I think it is absolutely the best text on the subject and its recent copyright means it is also the most up-to-date.
Book Description
The ultimate guide to restaurant success-fully updated and revised
Yes, hard work and a dream are indispensable, but success in the restaurant business requires an arsenal of skills and a vast body of knowledge and access to information. The Restaurant: From Concept to Operation, Fourth Edition provides it all. This easy-to-read guide shows aspiring restaurateurs how to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. This book will equip aspiring restaurant owners to master a broad variety of start-up issues and gain the solid footing they'll need to ensure the restaurant's ongoing success.
You will discover how to choose a suitable concept, find a market gap to fill, develop business and marketing plans, and secure financial backing. Also, you'll learn how to select the perfect location, obtain the necessary permits, create a tantalizing menu, design the interior, and hire and train employees. You'll also acquire the all-important skill of turning first-time customers into regular patrons.
Special features of this new edition include:
- Increased focus on the independent restaurant
- Greater emphasis on restaurant business plans, including new exercises
- Up-to-date restaurant profiles, including franchises and independents
- A new chapter on restaurant operations and control
- A new chapter on the latest restaurant technology
As part of the National Restaurant Association's Education Foundation's® Pro Mgmt. Certificate Program, this field-proven guide gives students, chefs, and entrepreneurs all of the skills and information they need to master every challenge and succeed in this highly competitive and rewarding industry.
Customer Reviews:
Enlightening.......2000-04-05
For someone who has been searching for a thorough guide book on the restaurant management like me, this book is a gem! It's packed with invaluable advice, practical tips and thorough guidelines on virtually all essential aspects of the restaurant business. It is well organized and written in such a clear, simple language. In short, an extraordinary guide in many ways!
Book Description
This Fourth Edition helps readers develop the wide-ranging knowledge and analytical skills they need to succeed in today’s burgeoning and dynamic hotel industry. This comprehensive volume encourages critical thinking by providing different points of view through contributions from sixty leading industry professionals and academics. Within a coherent theoretical structure, this updated edition enables readers to formulate their own ideas and solutions.
Customer Reviews:
For those new to the hotel business.......2007-07-27
I am a 22 year real estate professional, but have never been involved in the hotel business. This book is a comprehensive introduction to the subject. Most articles are by people who have been in the business for a long time, and these are very helpful. I highly recommend it.
Not good for real world application.......2007-07-25
This book was made for college students. It has alot of statistics and historical information that would provide fodder for a semester of lectures for people who will never own a hotel but not really applicable to the real world and the people who really run hotels.
It does not really give the realities of hotel operations and restaurant management. It does not give procedures or even discuss the import aspects of hotel operation. It is missing the real world application of managment concepts. Anyone interested in really running a hotel should not get this book.
I would suggest getting "Front Office Operations & Management" by Ahmed Ismail or some other book that provides checklists, real world application of theory, marketing techniques, reservation softwares, etc. I am just glad I got the book used.
Reviewing both 2nd AND 3rd editions of HMO.......2002-06-10
As soon as Dr. Rutherford's 3rd ed came out, I continued to use his text book for two more semesters and 1 summer, under the same conditions described in my review of his 2nd ed.
Hotel Management & Operations, 3rd ed is the premier hospitality reference for students, educators, professionals, and researches.
The reservations I still have with the 3rd ed (see comments for 2nd ed) is that Dr. Rutherford did not have plans (confirmed via E-mail) for any of the following: an instructor's manual or workbook, a test bank of questions, an e-book version, and reducing the content on Marketing (almost double the amount of information in other chapters).
It is great that Denney added a much-needed section on Information Technology.
The great new additions include "As I see It", "A Day in the Life", and a variety of new articles for each departmental section. These articles, as are the original ones in the book, are also written by working professionals in the hospitality industry. There are now 536 pages vs 462 pages: the additional 74 pages are a good contribution to the 3rd ed.
Educators should have no hesitation using Hotel Management and Operations, 3rd ed, but must ensure the actual text reading is appropriate for their target market. Students, educators, and hospitality professionals should continue to enjoy a favorable ROI on this purchase. With my ESL (English as a Second Language) student body, however, I was hard pressed to continue using this textbook. I decided to design such a CD-ROM workbook, Making Hotel Operations Work! (Summer 2002), and Dr. Rutherford wrote the Preface.
Hotel Management & Operations, 2nd ed.......2001-02-11
My review is based on having used Dr. Rutherford's book the past consecutive 7 semesters (incl summer) at Hawaii Pacific University's Travel Industry Management program.
The compilation of articles is ideal for us because chapters are short, but comprehensive and interesting enough to retain student attention. 95% of my students are foreigners, and my average class size is 30 students from at least a dozen countries.
Chapters have numerous references, and all the chapters have challenging case studies except Finance.
This particular construction lends itself to a variety of delivery techniques, as stated in the Preface.
My wish list for the 3rd edition would include: an instructor's manual or workbook, a testbank of questions, e-book version, reducing the content on Marketing (almost double the amount of information in other chapters), and adding a section on Information Technology.
Students, educators, and hospitality professionals will enjoy a favorable ROI on this purchase.
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:
- Fantastic tool for up and coming hoteliers!
- outstanding one of a kind
- Very informative. Great job Ahmed!!
|
Hotel Sales and Operations
Ahmed Ismail
Manufacturer: Cengage Delmar Learning
ProductGroup: Book
Binding: Paperback
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ASIN: 0827386478 |
Book Description
This comprehensive book offers a real-world approach to hotel sales and operations. It includes background information on hotel operations and marketing to ensure success in hotel sales. It introduces the concept of the sales triangle (room sales, catering sales, and outlet/ancillary sales) and illustrates the importance of each to the overall sales success of the hotel. This book helps fill in the gaps for hospitality professionals by clearly outlining the steps involved in successful hotel sales.
Customer Reviews:
Fantastic tool for up and coming hoteliers!.......1999-07-27
Applicable Hotel Sales know how. Ismail's breadth of hotel industry knowledge is astounding. Great reading for anyone interested in a hotel career.
outstanding one of a kind.......1999-02-13
I am in the hotel business and have been for 10 years. Mr. Ismail and one of his contributers, Mr. Sweetland both are dead on target with their advice and I recommend this book to anyone who is even thinking of getting into the Hospitality Business. This book is to be required reading for anyone aspiring to management in my hotel from this day forward. If you are considering purchacing a franchise, this is a must read!
Very informative. Great job Ahmed!!.......1999-02-05
It's awesome to see industry colleagues putting in print how the industry functions. It's comprehensive and enjoyable to read.
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The Restaurant Managers Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation
Restaurant Financial Basics
The Waiter & Waitress and Wait Staff Training Handbook: A Complete Guide to the Proper Steps in Service for Food & Beverage Employees
The Food Service Professionals Guide To: Waiter & Waitress Training: How To Develop Your Wait Staff For Maximum Service & Profit (The Food Service Professionals Guide, 10)
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