Complete Restaurant Management Guide
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€235.60
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Shipping & Delivery
A01=Mark H. Brezinski
A01=Robert T. Gordon
advanced restaurant profit strategies
association
Author_Mark H. Brezinski
Author_Robert T. Gordon
Average Income
Bin Cards
BUDGET FOOD COSTS
business
Cash
Category=KJM
Category=KNS
Category=WTHR
cocktail
Cocktail Lounge
Common Carriers
CORPORATE MINUTE BOOK
employee productivity optimization
environmental compliance
eq_bestseller
eq_business-finance-law
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_travel
foodservice operations
franchise development
Franchise Opportunities
Fullservice Restaurants
Gross Profit
hospitality accounting systems
House Wine
industry
Issue Follow Ups
list
lounge
menu
Michigan State University
national
News Cast
operation
POS System
Pouilly Fuisse
Pro Forma Statement
Production Schedule
Promotion Day
purchasing policies
Restaurant Corporation
Restaurant Industry
Retainer Amount
Site Selection
Vice Versa
wine
Wine List
Product details
- ISBN 9780765603050
- Weight: 1360g
- Dimensions: 210 x 280mm
- Publication Date: 31 Dec 1998
- Publisher: Taylor & Francis Ltd
- Publication City/Country: GB
- Product Form: Hardback
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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.
Robert T. Gordon, Mark H. Brezinski
