Customer Reviews

Food Service Management by Checklist: A Handbook of Control Techniques

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Although this book is very practical in its approach to outlining each step one could possibly think of in every aspect of a restaurant operation, the author simply doesn't elaborate on anything. For an educated food service manager it is a helpful reminder of what we should be addressing. For the novice restaurant manager there is no elaboration on how to accomplish each of these goals. I also purchased another book: Restaurant Management: Customers, Operations & Employees by Robert Christe Mill which I found much more helpful in gaining a better understanding of operating a restaurant in the 21st century.

Very disappointing - this is an expensive book so no-one is going to really use the pages to mark as a checklist. In fact when you read through it, there's some guidance about what you should do, but none about how to do it (as previous reviewer noted). The format with some pages landscape and others portrait is also annoying. For the price this is not value at all.