The Complete Restaurant Management Guide - Rilegato

Gordon, Robert T.; Brezinski, Mark H.

Rilegato

ISBN 10: 0765603055 ISBN 13: 9780765603050

Casa editrice: Routledge, 1998

Riassunto

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.

Su questo libro

Informazioni sull'autore

Robert T. Gordon, Mark H. Brezinski

Dettagli dell'edizione

• Editore: Routledge
• Data di pubblicazione: 1998
• Lingua: Inglese
• ISBN 10: 0765603055
• ISBN 13: 9780765603050
• Rilegatura: Copertina rigida
• Numero edizione: 1
• Numero di pagine: 315
• Contatto del produttore: Taylor and Francis, GPSR Taylor and Francis; gpsr@taylorandfrancis.com; ; Taylor & Francis Verlag GmbH, Kaufingerstraße 24; München; 80331; Germania