The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation 4th Edition - With Companion CD-ROM (Hardcover)

by Douglas Robert Brown (Author) "The purpose of this chapter is to list and describe the activities fundamental to opening a restaurant..." (more)
Key Phrases: Ave Ste, New Orleans, Los Angeles (more...)

Editorial Reviews

Review
I'm going to recommend a wonderful source of information, everything a successful restaurant operation needs. "The Restaurant Managers Handbook". -- Food Industry News November 2002, Jim Contis Publisher

New edition of a reference for professionals and newcomers to the field, provides step by step advice. 19 Chapters, CDROM. -- Reference & Research Book News, Inc. Febuary 2003

The book focuses on how to setup, operate, and manage a financially successful foodservice operation. 600 pages, leatherette cover, CDROM. -- Restaurant Business Magazine, November 15, 2002 --This text refers to the Hardcover edition.

Product Description
The multiple award-winning Restaurant Manager s Handbook is the best-selling book on running a successful food service. Now in the fourth completely revised edition, nine new chapters detail restaurant layout, new equipment, principles for creating a safer work environment, and new effective techniques to interview, hire, train, and manage employees. We provide a new chapter on tips and IRS regulations as well as guidance for improved management, new methods to increase your bottom line by expanding the restaurant to include on- and off-premise catering operations. We ve added new chapters offering food nutrition guidelines and proper employee training. The Fourth Edition of the Restaurant Manager s Handbook is an invaluable asset to any existing restaurant owner or manager as well as anyone considering a career in restaurant management or ownership. All existing chapters have new and updated information. This includes extensive material on how to prepare a restaurant for a potential sale. There is even an expanded section on franchising. You will find many additional tips to help restaurant owners and managers learn to handle labor and operational expenses, rework menus, earn more from better bar management, and introduce up-scale wines and specialties for profit. You will discover an expanded section on restaurant marketing and promotion plus revised accounting and budgeting tips. This new edition includes photos and information from leading food service manufacturers to enhance the text. This new, comprehensive 800-page book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. The author has taken the risk out of running a restaurant business. Operators in the non-commercial segment as well as caterers and really anyone in the food service industry will rely on this book in everyday operations. Its 28 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 mistakes arising from being uninformed and inexperienced that can doom a restaurateur s 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, learning how to draw up a winning business plan, how to buy and sell a restaurant, how to franchise, and how to set up basic cost-control systems. You will have at your fingertips profitable menu planning, sample restaurant floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety, Hazardous and Critical Control Point (HACCP) information, and successful beverage management. Learn how to set up computer systems to save time and money and get brand new IRS tip-reporting requirements, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development. You will be able to generate high profile public relations and publicity, initiate low cost internal marketing ideas, and low- and no-cost ways to satisfy customers and build sales. You will learn how to keep bringing customers back, how to hire and keep a qualified professional staff, manage and train employees as well as accessing thousands of great tips and useful guidelines. This Restaurant Manager s Handbook covers everything that many consultants charge thousands of dollars to provide. The extensive resource guide details more than 7,000 suppliers to the industry virtually a separate book on its own. This reference book is essential for professionals in the hospitality field as well as newcomers who may be looking for answers to cost-containment and training issues.

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Product Details

• Hardcover: 1000 pages
• Publisher: Atlantic Publishing Company (FL); 4th edition (September 25, 2007)
• Language: English
• ISBN-10: 0910627975
• ISBN-13: 978-0910627979
• Product Dimensions: 11.3 x 8.7 x 2.6 inches
• Shipping Weight: 6.8 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars See all reviews (29 customer reviews)
• Amazon.com Sales Rank: #8,864 in Books (See Bestsellers in Books)

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  #4 in	Books > Business & Investing > Small Business & Entrepreneurship > Hospitality Businesses

Customer Reviews

Most Helpful Customer Reviews

38 of 43 people found the following review helpful:

5.0 out of 5 stars Hospitality News November 2002, November 20, 2002

By A Customer

This review is from: The Restaurant Managers Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation (Hardcover)

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.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.

17 of 21 people found the following review helpful:

5.0 out of 5 stars A must-have, March 7, 2003

By	Amy (New York, New York United States) - See all my reviews

This review is from: The Restaurant Managers Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation (Hardcover)

Doug Brown's Handbook is a must-have for all restaurant managers and prospective owners. I wish I'd had this when I first started out, but you can be sure it will be required reading for all my managers!

Ordering directly from his Atlantic Publishing Group is the way to go - it arrived quickly and in perfect condition.

Thanks, Doug.

24 of 32 people found the following review helpful:

5.0 out of 5 stars A solid, no-nonsense, all-encompassing curriculum, May 16, 2003

By	Midwest Book Review (Oregon, WI USA) - See all my reviews

This review is from: The Restaurant Managers Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation (Hardcover)

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.