Two highly successful veterans in the restaurant industry offer
surefire tips to lower the risks of failure, avoid the common
pitfalls, and make day-to-day operations smooth and profitable.
Highlights of this practical handbook --
-- menus: samples, special promotions, and charts and instructions
to determine price for profit;
-- food production: techniques for controlling food production,
charts, sample records, and avoiding production problems;
-- controlling costs: sound purchasing policies an good storage and
handling practices;
-- health and environmental issues: keeping up with governmental
guidelines on environmental regulations and on dealing with food
borne illnesses.
The authors cover every detail of running a restaurant.
Franchising, catering, changes in meat grading, labor management,
cocktail lounge operations, computerized techniques in accounting,
bookkeeping, and seating and much more are all covered at length.
Restaurant owners and managers will surely find The Complete
Restaurant Management Guide invaluable.
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