The Restaurant Manager’s Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation 4th 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 Ha… More >>
June 5th, 2010 at 11:41 am
The Restaurant Manager’s Handbook is a no-nonsense, coverall manual for the food establishment industry. It’s the essence of a successful handbook-no jokes, parables, and preachy lectures, just the facts. If you delve into the heal-thy index for fault, you’ll abruptly bump into a page number for an answer, and if you’re currently running a restaurant and afraid to appear inadequate, you can load the handy CD-ROM and pretend you’re checking your e-mail while figur-ing out the monthly audit procedures or why the beer is flat. I’m not kidding. The next time your favorite kitchen runs short of the daily special or closes down for a lack of permit, serve them a copy of this great reference book.
Rating: 5 / 5
June 5th, 2010 at 1:32 pm
This book has outlined the most important issues for new restaurant managers. There is still plenty of information out there for old timers as well. I wish I had this book available to me fifteen years ago. It should be required reading for all new managers.
Rating: 5 / 5
June 5th, 2010 at 2:21 pm
Want to open a restaurant? This is certainly THE book you need.
It covers every little detail – from the best skin protecting gloves your prep cooks should use to the type of silverware you should have based on your restaurant’s style.
It’s like a restaurant bible, I just got mine today when I was about to step out to the gym, and alas, this arrives.
Boy was I tempted to bring it with me and plop it on top of the treadmill while I exercised, but I didn’t want to get strange stares hahaha.
Overall, it’s an excellent excellent book. All of my questions are being answered. Highly recommended!
Rating: 5 / 5
June 5th, 2010 at 2:32 pm
This book is very detailed and to the point. It covers all areas of the restaurant business. Then menu planning section is great. It gives so much foresight.
Rating: 5 / 5
June 5th, 2010 at 5:20 pm
Frankly, this could have been called “The Restaurant Managers Bible”. It is a very serious book that covers the entire scope of excellent restaurant management practices. The chapters are very well written and essentially, self-contained. Some chapters alone, are worth the price of the book!
You really treat yourself to a tremendous education in restaurant operations when you obtain this handbook. If you are involved in the business, pick up a copy and keep it very close at hand. You will refer to it frequently!
Rating: 5 / 5