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Synopsis
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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About the Author
Robert T. Gordon is President, Gordon Associates, Inc., a restaurant and food service consulting firm.
"About this title" may belong to another edition of this title.
- PublisherRoutledge
- Publication date1998
- ISBN 10 0765603055
- ISBN 13 9780765603050
- BindingHardcover
- LanguageEnglish
- Edition number1
- Number of pages315
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The Complete Restaurant Management Guide [Hardcover] Gordon, Robert T. and Brezinski, Mark H.
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The Complete Restaurant Management Guide
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M.E. Sharpe Incorporated, 1998
ISBN 10: 0765603055
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The Complete Restaurant Management Guide
Published by
M.E. Sharpe Incorporated, 1998
ISBN 10: 0765603055
ISBN 13: 9780765603050
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