Caibok (17 results)

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Taschenbuch. Condition: Neu. Neuware - Struggling with thin margins, rising costs, and financial guesswork in your restaurant You're not alone. Restaurants face some of the toughest profit challenges in business-food waste, labor leaks, unpredictable cash flow, and razor-thin margins that can turn a busy night into a loss. But with the right accounting systems, you can stop guessing, gain clear visibility, and turn your numbers into your biggest competitive advantage.Restaurant Accounting: The Practical Guide to Maximize Profits is the no-nonsense, restaurateur-focused resource you've been searching for. Written specifically for independent restaurant owners, operators, chefs-turned-owners, and managers who want actionable financial control without the jargon or complexity.Inside this essential guide, you'll discover: - Step-by-step strategies to set up simple, effective bookkeeping tailored to restaurants (daily sales tracking, inventory costing, payroll, and vendor payments)- Proven methods to control food, beverage, and labor costs-the biggest profit killers-and boost your gross margins- How to read and use your Profit & Loss, Balance Sheet, and key restaurant metrics (prime cost, food cost percentage, break-even analysis) to make smarter daily decisions- Practical tools to maximize profits, minimize losses, improve cash flow, and build long-term financial stability- Real-world examples, checklists, templates, and shortcuts that cut through the chaos of restaurant financesNo prior accounting experience required-this book cuts straight to what matters for your bottom line. Whether you're opening your first spot, scaling to multiple locations, or fighting to stay profitable in a tough market, these techniques help you protect your margins, spot leaks early, and finally run your restaurant like the profitable business it can be.If you're ready to stop leaving money on the table and start making data-driven decisions that increase profits, grab your copy today. Your restaurant's financial success starts here.…

Paperback. Condition: new. Paperback. How Restaurants Really WorkWritten for culinary students, restaurant staff, supervisors, and managers, this book builds a strong foundation for working in foodservice. It helps readers see the full operation, not just one role, so they can make better choices, support their teams, and grow professionally.Key Benefits for the ReaderUnderstand how kitchens and service teams are organized and why structure mattersLearn how menu planning affects costs, staffing, and equipment needsGain practical insight into ingredient sourcing and inventory controlImprove daily operations through better communication and planningReduce waste and errors by understanding restaurant systemsBuild skills needed for leadership and long-term career growthApply concepts across many restaurant types and service stylesThis book is ideal for anyone who wants a clear, practical understanding of how restaurants really work-and how strong systems support quality, efficiency, and success every day. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. …

Condition: New. Print on Demand.

Taschenbuch. Condition: Neu. Neuware - Cómo funcionan realmente los restaurantesEscrito para estudiantes de cocina, personal de restaurantes, supervisores y gerentes, este libro construye una base sólida para trabajar en el sector de la restauración. Ayuda a los lectores a ver la operación en su totalidad, no solo un rol, para que puedan tomar mejores decisiones, apoyar a sus equipos y crecer profesionalmente.Lee este libro si quieres .- Entiende cómo están organizadas las cocinas y los equipos de servicio y por qué la estructura es importante- Aprende cómo la planificación de menús afecta a los costes, al personal y a las necesidades- De equipamiento Obtén información práctica sobre la obtención de ingredientes y el control- De inventario Mejora las operaciones diarias mediante una mejor comunicación y planificación- Reduce el desperdicio y los errores comprendiendo los sistemas- De los restaurantes Desarrollar las habilidades necesarias para el liderazgo y el crecimiento- Profesional a largo plazo Aplicar conceptos a muchos tipos de restaurantes y estilos de servicioEste libro es ideal para cualquiera que quiera entender claramente y de forma práctica cómo funcionan realmente los restaurantes y cómo los sistemas sólidos apoyan la calidad, la eficiencia y el éxito cada día.…

Condition: New. Print on Demand.

Paperback. Condition: new. Paperback. Struggling with thin margins, rising costs, and financial guesswork in your restaurant? You're not alone. Restaurants face some of the toughest profit challenges in business-food waste, labor leaks, unpredictable cash flow, and razor-thin margins that can turn a busy night into a loss. But with the right accounting systems, you can stop guessing, gain clear visibility, and turn your numbers into your biggest competitive advantage.Restaurant Accounting: The Practical Guide to Maximize Profits is the no-nonsense, restaurateur-focused resource you've been searching for. Written specifically for independent restaurant owners, operators, chefs-turned-owners, and managers who want actionable financial control without the jargon or complexity.Inside this essential guide, you'll discover: Step-by-step strategies to set up simple, effective bookkeeping tailored to restaurants (daily sales tracking, inventory costing, payroll, and vendor payments)Proven methods to control food, beverage, and labor costs-the biggest profit killers-and boost your gross marginsHow to read and use your Profit & Loss, Balance Sheet, and key restaurant metrics (prime cost, food cost percentage, break-even analysis) to make smarter daily decisionsPractical tools to maximize profits, minimize losses, improve cash flow, and build long-term financial stabilityReal-world examples, checklists, templates, and shortcuts that cut through the chaos of restaurant financesNo prior accounting experience required-this book cuts straight to what matters for your bottom line. Whether you're opening your first spot, scaling to multiple locations, or fighting to stay profitable in a tough market, these techniques help you protect your margins, spot leaks early, and finally run your restaurant like the profitable business it can be.If you're ready to stop leaving money on the table and start making data-driven decisions that increase profits, grab your copy today. Your restaurant's financial success starts here. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condition: New. Print on Demand.

Paperback. Condition: new. Paperback. Como funcionan realmente los restaurantesEscrito para estudiantes de cocina, personal de restaurantes, supervisores y gerentes, este libro construye una base solida para trabajar en el sector de la restauracion. Ayuda a los lectores a ver la operacion en su totalidad, no solo un rol, para que puedan tomar mejores decisiones, apoyar a sus equipos y crecer profesionalmente.Lee este libro si quieres .Entiende como estan organizadas las cocinas y los equipos de servicio y por que la estructura es importanteAprende como la planificacion de menus afecta a los costes, al personal y a las necesidadesDe equipamiento Obten informacion practica sobre la obtencion de ingredientes y el controlDe inventario Mejora las operaciones diarias mediante una mejor comunicacion y planificacionReduce el desperdicio y los errores comprendiendo los sistemasDe los restaurantes Desarrollar las habilidades necesarias para el liderazgo y el crecimientoProfesional a largo plazo Aplicar conceptos a muchos tipos de restaurantes y estilos de servicioEste libro es ideal para cualquiera que quiera entender claramente y de forma practica como funcionan realmente los restaurantes y como los sistemas solidos apoyan la calidad, la eficiencia y el exito cada dia. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Paperback. Condition: new. Paperback. How Restaurants Really WorkWritten for culinary students, restaurant staff, supervisors, and managers, this book builds a strong foundation for working in foodservice. It helps readers see the full operation, not just one role, so they can make better choices, support their teams, and grow professionally.Key Benefits for the ReaderUnderstand how kitchens and service teams are organized and why structure mattersLearn how menu planning affects costs, staffing, and equipment needsGain practical insight into ingredient sourcing and inventory controlImprove daily operations through better communication and planningReduce waste and errors by understanding restaurant systemsBuild skills needed for leadership and long-term career growthApply concepts across many restaurant types and service stylesThis book is ideal for anyone who wants a clear, practical understanding of how restaurants really work-and how strong systems support quality, efficiency, and success every day. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. …

Paperback. Condition: new. Paperback. Struggling with thin margins, rising costs, and financial guesswork in your restaurant? You're not alone. Restaurants face some of the toughest profit challenges in business-food waste, labor leaks, unpredictable cash flow, and razor-thin margins that can turn a busy night into a loss. But with the right accounting systems, you can stop guessing, gain clear visibility, and turn your numbers into your biggest competitive advantage.Restaurant Accounting: The Practical Guide to Maximize Profits is the no-nonsense, restaurateur-focused resource you've been searching for. Written specifically for independent restaurant owners, operators, chefs-turned-owners, and managers who want actionable financial control without the jargon or complexity.Inside this essential guide, you'll discover: Step-by-step strategies to set up simple, effective bookkeeping tailored to restaurants (daily sales tracking, inventory costing, payroll, and vendor payments)Proven methods to control food, beverage, and labor costs-the biggest profit killers-and boost your gross marginsHow to read and use your Profit & Loss, Balance Sheet, and key restaurant metrics (prime cost, food cost percentage, break-even analysis) to make smarter daily decisionsPractical tools to maximize profits, minimize losses, improve cash flow, and build long-term financial stabilityReal-world examples, checklists, templates, and shortcuts that cut through the chaos of restaurant financesNo prior accounting experience required-this book cuts straight to what matters for your bottom line. Whether you're opening your first spot, scaling to multiple locations, or fighting to stay profitable in a tough market, these techniques help you protect your margins, spot leaks early, and finally run your restaurant like the profitable business it can be.If you're ready to stop leaving money on the table and start making data-driven decisions that increase profits, grab your copy today. Your restaurant's financial success starts here. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Paperback. Condition: new. Paperback. Como funcionan realmente los restaurantesEscrito para estudiantes de cocina, personal de restaurantes, supervisores y gerentes, este libro construye una base solida para trabajar en el sector de la restauracion. Ayuda a los lectores a ver la operacion en su totalidad, no solo un rol, para que puedan tomar mejores decisiones, apoyar a sus equipos y crecer profesionalmente.Lee este libro si quieres .Entiende como estan organizadas las cocinas y los equipos de servicio y por que la estructura es importanteAprende como la planificacion de menus afecta a los costes, al personal y a las necesidadesDe equipamiento Obten informacion practica sobre la obtencion de ingredientes y el controlDe inventario Mejora las operaciones diarias mediante una mejor comunicacion y planificacionReduce el desperdicio y los errores comprendiendo los sistemasDe los restaurantes Desarrollar las habilidades necesarias para el liderazgo y el crecimientoProfesional a largo plazo Aplicar conceptos a muchos tipos de restaurantes y estilos de servicioEste libro es ideal para cualquiera que quiera entender claramente y de forma practica como funcionan realmente los restaurantes y como los sistemas solidos apoyan la calidad, la eficiencia y el exito cada dia. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…