The New Restaurant Manager
| Author | : John Self |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2021-01-16 |
| Genre | : |
| ISBN | : 9781736421901 |
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Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The New Restaurant Manager PDF full book. Access full book title The New Restaurant Manager.
The Professional Restaurant Manager
| Author | : David K. Hayes |
| Publisher | : Prentice Hall |
| Total Pages | : 316 |
| Release | : 2013 |
| Genre | : Business & Economics |
| ISBN | : 9780132739924 |
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The Professional Restaurant Manager covers the topics all restaurant managers must know to be successful in the industry. Organized in a quick-read, four-part format, the book offers a fresh look at the restaurant business, back-of-house management, front-of-house management, and financial management. Discussion prompts are built right in so students can respond to real case studies and illustrations. Financial documents reference the newest version of the Uniform System of Accounts for Restaurants. An extensive glossary is provided and authors review important trends in sustainability, green practices and farm-to-fork movements.
The Next Frontier of Restaurant Management
| Author | : Alex M. Susskind |
| Publisher | : Cornell University Press |
| Total Pages | : 254 |
| Release | : 2019-06-15 |
| Genre | : Business & Economics |
| ISBN | : 1501736523 |
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The Next Frontier of Restaurant Management brings together the latest research in hospitality studies to offer students, hospitality executives, and restaurant managers the best practices for restaurant success. Alex M. Susskind and Mark Maynard draw on their experiences as a hospitality educator and a restaurant industry leader, respectively, to guide readers through innovative articles that address specific aspects of restaurant management: * Creating and preserving a healthy company culture * Developing and upholding standards of service * Successfully navigating guest complaints to promote loyalty * Creating a desirable (and profitable) ambiance * Harnessing technology to improve guest and employee experiences * Mentoring employees Maynard and Susskind detail the implementation of effective customer management and staff training, design elements such as seating and lighting, the innovative use of data to improve the guest experience, and both consumer-oriented and operation-based technologies. They conclude with a discussion of the human factor that is the foundation of the hospitality industry and the importance of a healthy workplace culture. As Susskind and Maynard show, successful restaurants don't happen by accident.
The Restaurant Manager's Handbook
| Author | : Douglas Robert Brown |
| Publisher | : Atlantic Publishing Company |
| Total Pages | : 577 |
| Release | : 2003 |
| Genre | : Business & Economics |
| ISBN | : 0910627096 |
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Accompanying CD-ROM contains copies of all forms contained within the text.
The Restaurant Manager's Handbook
| Author | : Douglas Robert Brown |
| Publisher | : Atlantic Publishing Company |
| Total Pages | : 1133 |
| Release | : 2007 |
| Genre | : Business & Economics |
| ISBN | : 0910627975 |
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Book & CD. This comprehensive book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. This Restaurant Manager's Handbook covers everything that many consultants charge thousands of dollars to provide. The extensive resource guide details more than 7,000 suppliers to the industry -- virtually a separate book on its own. This reference book is essential for professionals in the hospitality field as well as newcomers who may be looking for answers to cost-containment and training issues. Demonstrated are literally hundreds of innovative ways to streamline your restaurant business. Learn new ways to make the kitchen, bars, dining room, and front office run smoother and increase performance. You will be able to shut down waste, reduce costs, and increase profits. In addition, operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, Web sites, operating and cost cutting ideas, and mathematical formulas that can be easily applied to their operations. Highly recommended!
The Surprise Restaurant Manager
| Author | : Ken McGarrie |
| Publisher | : |
| Total Pages | : 208 |
| Release | : 2021-04-28 |
| Genre | : |
| ISBN | : 9781736282304 |
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Success as a restaurant manager is a constant quest to level up your game and your team-without sacrificing your sanity along the way.
The New Restaurant Manager
| Author | : John Self |
| Publisher | : |
| Total Pages | : 224 |
| Release | : 2021-01-19 |
| Genre | : |
| ISBN | : 9781736421925 |
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Why not learn from the mistakes of others? This book is for the thousands of new restaurant managers beginning their careers who will make the same mistakes that thousands of other managers made, just like I did when I started. The bad news is that these mistakes will predictably happen; the good news is that they don't have to happen. This is a career, self-improvement book that will accelerate the learning curve of new managers and prevent bad decisions and questionable career moves that can derail or delay promising careers. This is written in a practical, down to earth writing style to help new restaurant managers begin their career journeys.
Restaurant Success by the Numbers, Second Edition
| Author | : Roger Fields |
| Publisher | : Ten Speed Press |
| Total Pages | : 322 |
| Release | : 2014-07-15 |
| Genre | : Business & Economics |
| ISBN | : 1607745593 |
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This one-stop guide to opening a restaurant from an accountant-turned-restaurateur shows aspiring proprietors how to succeed in the crucial first year and beyond. The majority of restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! Roger Fields--money-guy, restaurant owner, and restaurant consultant--shows how eateries can get past that challenging first year and keep diners coming back for more. The only restaurant start-up guide written by a certified accountant, this book gives readers an edge when making key decisions about funding, location, hiring, menu-making, number-crunching, and turning a profit--complete with sample sales forecasts and operating budgets. This updated edition also includes strategies for capitalizing on the latest food, drink, and technology trends. Opening a restaurant isn't easy, but this realistic dreamer's guide helps set the table for lasting success.
The Complete Restaurant Management Guide
| Author | : Robert T. Gordon |
| Publisher | : Routledge |
| Total Pages | : 311 |
| Release | : 2016-04-08 |
| Genre | : Business & Economics |
| ISBN | : 1134898614 |
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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.
Setting the Table
| Author | : Danny Meyer |
| Publisher | : Harper Collins |
| Total Pages | : 244 |
| Release | : 2009-10-13 |
| Genre | : Business & Economics |
| ISBN | : 0061868248 |
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The bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake Shack Seventy-five percent of all new restaurant ventures fail, and of those that do stick around, only a few become icons. Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. How did he do it? How did he beat the odds in one of the toughest trades around? In this landmark book, Danny shares the lessons he learned developing the dynamic philosophy he calls Enlightened Hospitality. The tenets of that philosophy, which emphasize strong in-house relationships as well as customer satisfaction, are applicable to anyone who works in any business. Whether you are a manager, an executive, or a waiter, Danny’s story and philosophy will help you become more effective and productive, while deepening your understanding and appreciation of a job well done. Setting the Table is landmark a motivational work from one of our era’s most gifted and insightful business leaders.
