The Restaurant Manager's Handbook : How to Set Up, Operate, and Manage a Financially Successful Food Service Operation.

ISBN:

9781601380968

Title:

Author:

Brown, Douglas Robert, 1960- 1960-, author.

Personal Author:

Brown, Douglas Robert, 1960- 1960-, author.

Edition:

4th Edition

Physical Description:

1 online resource (1994 pages)

Contents:

Introduction -- LAYOUTS AND FLOWCHARTS OF A TYPICAL FAMILY-TYPE RESTAURANT -- Chapter 1: Successful Pre-opening Activities For a Restaurant Venture -- TYPES OF BUSINESS ORGANIZATIONS -- SELECTING THE RESTAURANT SITE LOCATION -- -- NATIONAL RESEARCH -- MARKET AREA RESEARCH -- POPULATION AND DEMOGRAPHICS -- COMPETITION -- GOVERNMENT LAWS, REGULATIONS, AND LICENSES -- OPENING THE RESTAURANT BANK ACCOUNT -- INSURANCE -- ORGANIZING THE PRE-OPENING ACTIVITIES -- SERVICE PERSONNEL NEEDED -- OTHER SERVICES AND SYSTEMS -- HOW MUCH CHINA AND SILVERWARE TO ORDER -- WORKSHEETS -- NECESSARY MISCELLANEOUS RESTAURANT, RESORT & HOTEL SUPPLIES FROM A-Z -- Chapter 2: Basics Of Buying Or Leasing A Restaurant -- DETERMINING THE RESTAURANT'S VALUE -- THE VALUE OF OTHER ASSETS -- GOODWILL -- TERMS, CONDITIONS, AND PRICE -- INITIAL INVESTMENT -- LEASING AS AN OPTION TO GET STARTED -- USING A LEASE BROKER -- GETTING YOURSELF READY TO LEASE -- THE POWER OF WORDS -- CHANGING THE FACE OF YOUR SPACE -- CLEARLY DEFINE WHO DOES WHAT -- UNDERSTANDING YOUR LEASE AGREEMENT -- LEASE VERSUS OWN -- VARIOUS SITE CONSIDERATIONS BEFORE BUYING OR LEASING -- NEW BUILDINGS VERSUS EXISTING BUILDINGS -- LOCATION REQUIREMENTS -- FACILITY REQUIREMENTS -- SITE CHARACTERISTICS -- TRAFFIC COUNT -- Competition -- Chapter 3: Creating A Successful Business Plan -- WHY DO I NEED A PLAN? -- GREAT RISKS, GREAT REWARDS -- NO PROFITS, NO REASON -- WHO SHOULD REVIEW YOUR BUSINESS PLAN -- WHO WILL USE YOUR BUSINESS PLAN -- WHO SHOULD WRITE YOUR BUSINESS PLAN? -- BUT I ONLY WANT TO BE A RESTAURATEUR -- WRITING ALTERNATIVES -- SEARCHING FOR A BUSINESS PLAN WRITER -- CONTRACTS AND AGREEMENTS -- WHAT DOES A GOOD BUSINESS PLAN CONTAIN? -- STANDARD BUSINESS PLAN FORMAT -- Chapter 4: Steps To Secure Financing -- DID YOU KNOW?.

MONEY, MONEY, MONEY -- LEARNING YOUR MONEY FORMULA -- STAY ON THE RIGHT SIDE OF THE LAW -- CAPITAL BUDGETING -- THE MONEY IS OUT THERE -- WHAT WILL YOU DO TO FINANCE YOUR DREAM? -- AVAILABLE FINANCING SOURCES -- OTHER FINANCING OPTIONS -- Leasing Versus Buying -- Deciding Whether to Lease or Buy -- INVESTING IN YOUR DREAM -- YOUR PERSONAL FINANCIAL HEALTH -- BARTERING -- NEITHER A LENDER OR A BUYER BE -- BORROWING FROM FAMILY OR FRIENDS -- LOAN AGREEMENTS -- ASKING FOR A LOAN -- THANKS FOR THE GIFT -- YOUR LOAN PROPOSAL -- FINANCIAL STATEMENTS -- YOUR FINANCIAL STATEMENTS -- HOW TO WRITE A LOAN PROPOSAL -- HOW YOUR LOAN REQUEST WILL BE REVIEWED -- Chapter 5: How to Analyze and Invest In a Restaurant Franchise -- CHOOSING THE RIGHT FRANCHISE -- FRANCHISES ARE NOT INDEPENDENT BUSINESSES -- BECOMING A FRANCHISEE -- BUYING AN EXISTING FRANCHISE -- STARTING NEW -- DOING YOUR RESEARCH -- TERRITORIAL STRATEGIES -- MULTI-UNIT FRANCHISING -- RIGHT TO EXPAND -- EXPANDING YOUR OPERATIONS -- UNDERSTANDING YOUR PURCHASE OPTIONS -- BUYING MULTIPLE UNITS -- FRANCHISING ADVANTAGES AND DISADVANTAGES -- FRANCHISING AND THE LAW -- FRANCHISER CERTIFICATION -- Chapter 6: Effective Restaurant Layout & Remodeling -- PUBLIC AREAS IN YOUR RESTAURANT -- OUTDOOR AREAS -- PARKING -- FIRST IMPRESSIONS -- WINDOW DISPLAYS -- USE SOME GREENERY -- YOUR RESTROOMS -- COUNTERTOP DISPLAYS -- FRONT WORK AREAS -- SHELVING -- DEDICATED WORK AREAS -- DELIVERY AREAS -- LAST BUT NOT LEAST - YOUR OFFICE -- THE BEST SEATS IN THE HOUSE -- WAITING -- MOOD SETTING -- MAY I TAKE YOUR COAT? -- DINING ALFRESCO -- COLORS THAT COMPLEMENT -- THE ANCIENT ART OF FENG SHUI -- COMMISSIONING ARTISTS -- MUSIC TO STIMULATE, SOOTHE, AND WOO -- LET THERE BE LIGHT -- CEILINGS -- COVERING YOUR FLOORS -- SEATING -- SELECTING TABLES -- SEATING AS DÉCOR -- YOUR PROFIT CENTER -- SEATING AS WORK (AND PLAY) AREAS.

ACTING AS YOUR OWN DECORATOR -- THE SMALLEST ROOM IN THE HOUSE -- FRONT-OF-THE-HOUSE SUPPORT STATIONS -- STREAMLINE YOUR BACK-OF-THE-HOUSE -- KITCHEN DESIGN -- YOUR CHEF'S OFFICE -- PLENTY OF STORAGE -- STORAGE -- WASTE AND RECYCLING -- WORKING (AND RESTING) BEHIND THE SCENES -- CONSTRUCTION & RENOVATION -- BUILDING PERMITS AND CODES -- TRANSFORMING BUILDINGS INTO RESTAURANTS -- NEW CONSTRUCTION TIMELINE -- OPEN FOR BUSINESS DURING A RENOVATION -- WORKING IN A CONSTRUCTION ZONE -- CREATING ENVIRONMENTS THAT WORK WITH PEOPLE -- WILL YOU HAVE ENOUGH DINING SPACE? -- TRAFFIC AND WORKFLOW -- MORE WORKFLOW ADVICE -- Chapter 7: Basic Cost Control For Restaurants -- COST CONTROLS ARE CRUCIAL -- COST RATIOS -- FOOD COST PERCENTAGE -- CONTROLLING FOOD COSTS -- YIELD COSTS -- MENU SALES MIX -- THE MENU ITSELF -- PRICING -- FINANCIAL ANALYSIS -- INTERNAL CONTROLS -- PURCHASING AND ORDERING -- INVENTORY -- LABOR PRODUCTIVITY -- BEVERAGE CONTROLS -- Chapter 8: Profitable Menu Planning -- MENU STYLE -- FORMATTING YOUR MENU -- DEVELOPING THE MENU SELECTIONS -- LIMITING THE MENU -- TRUTH AND ACCURACY IN THE MENU -- NUTRITIONAL CLAIMS ON MENUS -- MENU SIZE AND COVER -- MENU DESIGN SOFTWARE -- COPYRIGHTING THE MENU -- PRINTING THE MENU -- RECIPE AND PROCEDURE MANUAL -- ORDERING MANUAL -- PROJECTING MENU COSTS -- THE BEGINNING INVENTORY -- Chapter 9: Dietary and Nutritional Guidelines -- TEST PANEL -- INTERNAL QUALITY CONTROL -- TOOLS TO GAIN FEEDBACK -- TIPS TO ASK THE RIGHT QUESTIONS -- OPERATING PROCEDURES -- CONDUCT A SELF REVIEW -- FOOD SAFETY INSPECTIONS -- HOW TO PREPARE FOR AN INSPECTION -- PREPARING FOR AN INSPECTION -- IMPROVE DIETARY SERVICES -- CONSIDER FOOD ALLERGIES -- Chapter 10: Choose The Proper Equipment -- THE RIGHT EQUIPMENT FOR THE JOB -- MAKING WISE EQUIPMENT PURCHASES -- WHICH QUALITY LEVEL? -- EQUIPMENT BUDGETING -- EQUIPMENT LEASING.

EQUIPMENT RENTAL -- SHOULD I BUY USED EQUIPMENT/FIXTURES? -- EQUIPMENT SUPPLIES -- EQUIPMENT SPECIFIC TIPS -- KITCHEN AND SERVICE EQUIPMENT -- MAJOR EQUIPMENT -- RANGES AND OVENS -- GRILLS, SMOKERS, AND ROTISSERIES -- REFRIGERATORS AND FREEZERS -- DISHWASHERS -- WASHER AND DRYER -- SMALL EQUIPMENT -- FOOD PROCESSING EQUIPMENT -- EQUIPMENT FOR SERVING FOOD -- EQUIPMENT FOR CATERING AND SPECIAL EVENTS -- EQUIPMENT TO TRANSPORT FOOD -- DISPOSABLE EQUIPMENT -- ADDITIONAL EQUIPMENT -- ADDITIONAL RESOURCES TO FIND EQUIPMENT -- -- Chapter 11: Purchasing -- Steps in the procurement process -- PURCHASING OR ORDERING? -- ORDERING TIPS -- ESTABLISH SPECIFICATIONS -- EVALUATE AND CHOOSE YOUR VENDORS -- CREDIT -- PRODUCT QUALITY -- PRICE -- DEALING WITH SUPPLIERS -- THE CHANGING FACE OF DISTRIBUTORS -- BUYER RESPONSIBILITIES -- BUYER QUALIFICATIONS -- ALTERNATIVE PURCHASING SYSTEMS -- PURCHASING KICKBACKS AND GIFTS -- BRANDS AND QUALITY -- Chapter 12: Inventory, Receiving, and Storage -- RECEIVING -- EFFECTIVE RECEIVING -- RECEIVING AND STORING SUPPLIES -- RECEIVING TIPS -- RECEIVING PROCEDURES -- FOOD STORAGE -- TYPES OF STORAGE -- DRY STORAGE -- REFRIGERATED STORAGE -- DEEP CHILLING -- FROZEN STORAGE -- CLEANING PRODUCTS -- ORGANIZE YOUR STORAGE AREAS -- STORAGE SPOILAGE PREVENTION -- INVENTORY -- PERIODIC INVENTORY COUNT -- PERPETUAL INVENTORY -- DETERMINE INVENTORY LEVELS -- ISSUING -- Chapter 13: Food Buying Techniques -- MEATS -- PROPERTIES OF MEAT -- THE MEAT MARKET -- FROZEN MEAT -- IDENTIFYING PORTIONS OF MEAT -- PROCESSED MEAT -- POULTRY -- EGGS -- SELECTING FRESH PRODUCE -- THE PRODUCE MARKET -- RERISHABLE ITEMS -- PURCHASING PRODUCE -- PROCESSED FOODS -- METHODS TO PRESERVE PRODUCTS -- CONVENIENCE FOODS -- DAIRY PRODUCTS -- Chapter 14: Food Cost Controls -- CONTROLLING FOOD COSTS: STRATEGIES AND TIPS -- GETTING ORGANIZED.

FOOD SALES AND COSTS SURVEY -- ESSENTIALS OF CONTROLLING FOOD COSTS -- YIELD COSTS -- MENU SALES MIX -- THE MENU -- Calculating Food and Drink Costs -- -- ECONOMIZE WITHOUT REDUCING QUALITY -- MANAGE COST - INCREASE SALES -- OTHER COST-SAVING TIPS -- FOOD-COST PROBLEM AREAS -- FOOD COST PERCENTAGE -- COST-CALCULATIONS - THE BASICS -- WEIGHTED FOOD COST PERCENTAGE -- RAISING PRICES -- Chapter 15: Successful Kitchen Management and Control Procedures -- KITCHEN PERSONNEL -- KITCHEN PROCEDURES -- KITCHEN CLEANLINESS -- KITCHEN CONTROLS -- Chapter 16: Essentials of Food Safety, HACCP, and Sanitation -- HACCP DEFINED -- WHY SHOULD YOU USE HACCP? -- IMPLEMENTING HACCP -- HACCP PROCEDURES -- STORAGE OPTIONS AND REQUIREMENTS -- PREPARING FOOD -- COLD FOOD PRECAUTIONS -- COOKING -- SERVING AND HOLDING -- SANITARY SELF-SERVICE -- COOLING -- REHEATING -- CLEAN VERSUS SANITARY -- A FIRST-RATE FACILITY -- CROSS-CONTAMINATION CONCERNS -- CONTROLLING BACTERIA -- DANGEROUS BACTERIA -- PERSONAL HYGIENE -- Chapter 17: Safety and Risk Management -- KITCHEN AND FOOD SAFETY -- AGENCIES -- FIRST AID AND SAFETY -- FIRE -- ACCIDENTS AND SAFETY -- KITCHEN SAFETY -- GOOD ERGONOMICS -- THE AIR WE BREATHE -- OTHER AVOIDABLE KITCHEN HAZARDS -- REDUCING EMPLOYEE THEFT -- REGISTER PRACTICES -- GIVEAWAYS -- SECURITY -- CORRECT CASH-HANDLING PROCEDURES -- REDUCING CUSTOMER FRAUD -- KEEPING YOUR OWN HOUSE IN CHECK -- ELECTRONIC SECURITY -- Chapter 18: Successful Bar Layout, Set Up, and Location -- OPENING A BAR - AN OVERVIEW -- MARKET RESEARCH -- THE COMPETITION -- BAR LAYOUT (NUTS AND BOLTS) -- SEATING -- THE FRONT BAR -- THE UNDER-BAR -- CLIMATE CONTROL -- CUSTOMER COMFORT -- BAR RECIPE AND PROCEDURE MANUAL -- LIQUOR AND BEER ORDERING -- SETTING BAR PRICES -- LEGAL ADVICE -- MINORS CAN MEAN MAJOR LEGAL PROBLEMS -- Chapter 19: Bar Service, Precautions, and Legalities.

BAR PERSONNEL.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2019. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Food service management -- Handbooks, manuals, etc.

Hotel management -- Handbooks, manuals, etc.

Restaurant management -- Handbooks, manuals, etc.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2007

Publication Information:

Ocala :

Atlantic Publishing Group,

2007.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
642.5 BRO	1:E-BOOK	1	1:ONLINE	Searching... Unknown

Bound With These Titles

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Summary

The multiple award-winning Restaurant Managerâe(tm)s Handbook is the best-selling book on running a successful food service operation. Now in the 4th 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. Weâe(tm)ve added new chapters offering food nutrition guidelines and proper employee training.

The Fourth Edition of the Restaurant Managerâe(tm)s Handbook is an invaluable asset to any existing restaurant owner or manager as well as anyone considering a career in restaurant management or ownership. All existing chapters have new and updated information. This includes extensive material on how to prepare a restaurant for a potential sale. There is even a section on franchising. You will find many additional tips to help restaurant owners and managers learn to handle labor and operational expenses, rework menus, earn more from better bar management, and introduce up-scale wines and specialties for profit. You will discover an expanded section on restaurant marketing and promotion plus revised accounting and budgeting tips.

This new edition includes photos and information from leading food service manufacturers to enhance the text. Anyone in the food service industry will rely on this book in everyday operations. Its 28 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 mistakes arising from being uninformed and inexperienced that can doom a restaurateurâe(tm)s start-up.

You will have at your fingertips profitable menu planning, sample restaurant floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety, Hazardous and Critical Control Point (HACCP) information, and successful beverage management. Learn how to set up computer systems to save time and money and get brand new IRS tip-reporting requirements, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development. You will be able to generate high profile public relations and publicity, initiate low cost internal marketing ideas, and low- and no-cost ways to satisfy customers and build sales. The companion CD-ROM is included with the print version of this book; however is not available for download with the electronic version. It may be obtained separately by contacting Atlantic Publishing Group at sales@atlantic-pub.com

Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company presidentâe(tm)s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.

This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. The print version of this book is 912 pages and you receive exactly the same content. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version.

Author Notes

Douglas R. Brown is a best selling author and publisher of computer software and books specific to the food service industry. His extensive background and years of service in the food service industry provides the practical insight into the business so desperately needed in the highly volatile food service industry.