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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 – September 25, 2007

69 customer reviews

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The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation 4th Edition - With Companion CD-ROM + Restaurant Success by the Numbers, Second Edition: A Money-Guy's Guide to Opening the Next New Hot Spot + Running a Restaurant For Dummies
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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 PMA Benjamin Franklin Award 2008 Career Finalist; Silver Award Winner - First Annual Axiom Business Book Awards; The National 2008 Indie Excellence Book Awards Reference Winner; 11th Annual Writer's Digest Winner for Reference Category; ForeWord Magazine 2007 Book of the Year Award Winner - Finalist; ForeWord Magazine 2007 Book of the Year Award Winner - Finalist; Silver Award Winner First Annual Axiom Business Book Awards; 2004 Writer's Notes 1st Runner Up in Reference Category; 3002 Ben Franklin Award Winner in Business Category --Book Awards

PMA Benjamin Franklin Award 2008 Career Finalist; Silver Award Winner - First Annual Axiom Business Book Awards; The National 2008 Indie Excellence Book Awards Reference Winner; 11th Annual Writer's Digest Winner for Reference Category; ForeWord Magazine 2007 Book of the Year Award Winner - Finalist; ForeWord Magazine 2007 Book of the Year Award Winner - Finalist; Silver Award Winner First Annual Axiom Business Book Awards; 2004 Writer's Notes 1st Runner Up in Reference Category; 3002 Ben Franklin Award Winner in Business Category --Book Awards

About the Author

Winner of the Prestigious Benjamin Franklin 2003 Book Award for Best Business Book of the Year: The Restaurant Manager's Handbook, Atlantic Publishing Group, Inc. Named in honor of America's most cherished publisher/printer, the Benjamin Franklin Award recognizes excellence in independent publishing. Top practitioners in each field classify books by genre and judge them on editorial content and design. Writers Notes Magazine Best Business book. Runner-Up Writer s Digest International Book Awards. Douglas R. Brown is a best-selling author in the area of food service management, having worked for both national chains and independent restaurants, as well as providing consulting services. He is the author of several new books and numerous articles on food service management. In 1982 he established Atlantic Publishing Group, Inc., and today the company is the leader in providing training materials including books, videos, posters, tools and software to the food service industry.
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Product Details

  • Series: The Restaurant Manager's Handbook
  • Hardcover: 1000 pages
  • Publisher: Atlantic Publishing Group Inc.; 4th edition (September 25, 2007)
  • Language: English
  • ISBN-10: 0910627975
  • ISBN-13: 978-0910627979
  • Product Dimensions: 8.7 x 2.6 x 11.3 inches
  • Shipping Weight: 5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (69 customer reviews)
  • Amazon Best Sellers Rank: #39,652 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

120 of 129 people found the following review helpful By M. Jensen on September 22, 2010
Format: Hardcover Verified Purchase
After reading nearly all of this book I can tell you that this text is in fact helpful, however its the information quality that worries me. The 1000+ pages in this book provide the reader with a great breath of info, but with that said the depth of that information is about as deep as a shower. It has vision but lacks insight; has quantity but the discussion lacks quality.

While the book covers every relevant topic regarding restaurants, if fails to offer any insight into how a restauranteur thought process actually goes and lacks the critical thinking I was hoping for. In the end it is basically a series of lists. It can be summed up as a series of things a restauranteur can do for his business... with no thought really given as to whether or not a restauranteur should do them. Also this textbook is more boring than most you've probably read as it lacks: Q & A, relevant stories or examples, graphical data, and other common textbook features that make reading more interesting.

This post is not meant to come across as negative because this book is overall very helpful. However you should know before you purchase this book that: much of the information is obvious and common sensical, Atlantic-pub treats this book as an infomercial for a myriad of products it sells, it also tries to sell other company's products on page after page, and finally if you incorporated every one of the million suggestions in this book I suspect you'd end up either broke and or just plain annoyed with all the unnecessary additions to your business.

Summary: Helpful in that it covers all the topics that you need to know, but frustrating in that 90% of the time it is overly simplistic. Pros include: Quantity of topics covered, helpful forms, and case studies. Cons include: uninsightful, tons of advertisements, and more dry than any textbook I've read.
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61 of 71 people found the following review helpful By A Customer on November 20, 2002
Format: 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.
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14 of 14 people found the following review helpful By Gina D. Von Ah on June 12, 2010
Format: Hardcover Verified Purchase
This book has everything that you might possibly need whether you plan on opening a restaurant or already have one. If you are new to the business then it might just be your bible for a long while. If you already are in it, then the info is good, although some of it is a bit simplistic. Overall it will help guide you and it will not lead you astray.
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25 of 29 people found the following review helpful By Angie Shultis on July 21, 2008
Format: Hardcover
The title may be a bit of an understatement - The Restaurant Manager's Handbook goes well beyond the basics of restaurant management, ultimately encompassing the entire scope of owning and running a full-service restaurant. In an industry where, as this book points out, a large percentage of ventures fail, a comprehensive resource like this can prove an invaluable tool for restaurant owners and managers, one that you'll return to again and again.
The Restaurant Manager's Handbook runs a full 1,057 pages, making it a reference tome that covers all the bases - from "pre-owing" business planning and research to active operation and management practices . The guide offers hard-line business advice, but presents it in a way that's easy to read and eminently accessible to the novice restaurateur .
Never written a business plan? It's in there. Don't know the first thing about effective public relations? It's in there. Need the lowdown on menu planning? Yep, that's in there too. Linen service. Music licensing. Kitchen layout. Food preparation safety. Employee relations. Planning to open a bar, not a restaurant? Don't let the title fool you - it's covered.
The guide also includes numerous valuable resources - from reproducible forms (for everything from food facility compliance checklists to acquisition and inventory to cook's lists, and more) to detailed lists of suppliers for everything from flatware to point of sale systems. And if you still need a little encouragement, check out the case studies of successful restaurant ventures with practical advice from those who've been there . . .
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10 of 11 people found the following review helpful By Susanna Lachance on May 19, 2009
Format: Hardcover
We are opening a coffee and tea house at the end of this year. I do know alot about being in business, but the restaurant industry is a whole different issue. Know matter what you THINK you know, trust me there is a whole lot more to learn. This book has it all. It's like going back to school and having the best teacher in the world. Douglas Brown has obviously been in the trenches. From costing to the great forms contained in it, I can't say enough good things about this book. If you are going to buy one book (I bought dozens before I finally coughed up the bucks for it)this is the one you should own, read, study and love!
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The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation 4th Edition - With Companion CD-ROM
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