The Food Service Professional Guide to Controlling Restaurant & Food Service Labor Costs (The Food Service Professional Guide to, 7) (The Food Service Professionals Guide To) [Paperback]

Sharon Fullen (Author)

Book Description

Series: The Food Service Professionals Guide To | Publication Date: September 2, 2002

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 will not 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 will be using your highlighter a lot! The best part aside from the content is they are very moderately priced. 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!

Editorial Reviews

Review

I recomend a wonderful new source of information - The Food Service Professionals Guide To Series - Jim Contis, Publisher -- Food Industry News, November 2002 I recomend a wonderful new source of information - The Food Service Professionals Guide To Series - Jim Contis, Publisher --Food Industry News, November 2002

Product Details

• Paperback: 144 pages
• Publisher: Atlantic Publishing Company (FL) (September 2, 2002)
• Language: English
• ISBN-10: 0910627177
• ISBN-13: 978-0910627177
• Product Dimensions: 8.2 x 5.3 x 0.4 inches
• Shipping Weight: 5.6 ounces (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #1,288,282 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

1 of 2 people found the following review helpful:

5.0 out of 5 stars An Awesome Resource for Cost Cutting..., January 26, 2006

By 

Dawn Sullivan "New Entrepreneur" (Georgia, US) - See all my reviews

This review is from: The Food Service Professional Guide to Controlling Restaurant & Food Service Labor Costs (The Food Service Professional Guide to, 7) (The Food Service Professionals Guide To) (Paperback)

I worked in restaurants where I felt unappreciated. I pledged to not cut corners in making my staff feel valued in my own establishment. That seemed impossible once I looked at my bottom line. This book reminded me that cutting labor costs could lead to costlier recruiting expenses once my staff flees looking for other work. A simple improvement, such as outsourcing payroll to an online service, is convenient and saves money. I also learned that making my restaurant a safe and enjoyable environment is an act of employee retention. Encouraging my staff, or playing their favorite music in the kitchen, goes a long way in reducing turnover. Even the worst bosses start off with the best intentions. They eventually become so focused on the bottom line that they do not notice their staff's morale. This book shows you how to keep both in sight.