The Complete Restaurant Management Guide, by Robert T. Gordon and Mark H. Brezinski offers surefire tricks to lower the risks of failure, avoid the frequent pitfalls, and make day-to-day operations clean and profitable. This book highlights menus: samples, particular promotions, and charts and directions to determine value for profit; food production: methods for controlling meals manufacturing, charts, pattern information, and avoiding production problems.
This book provides tips for controlling prices: sound buying policies good storage and handling practices; well being and environmental issues: keeping up with governmental guidelines on environmental laws and on dealing with meals borne illnesses.
The authors cover each detail of working a restaurant. Franchising, catering, changes in meat grading, labor management, cocktail lounge operations, computerized techniques in accounting, book maintaining, and seating and much more are all covered at length.
The Complete Restaurant Management Guide gives simple information to the ideas and the day by day operation of restaurant management. It addresses such daily activities as buying and receiving, pricing, cash and inventory, buyer attraction and retention, motivating staff, meals security, enlargement, advertising and promotion, tax savings and shelters, and different matters. It contains useful checklists and forms.
This book was an invaluable useful resource and helped me in developing my business plan and guided me by means of the preliminary steps of this endeavor. Most each concern is covered in details phrases to help restaurant homeowners keep away from classic pitfalls.
The Complete Restaurant Management Guide (Sharpe Professional) [Hardcover]
Robert T. Gordon and Mark H. Brezinski