The Restaurant Manager's Handbook: How to Set Up, Operate and Manage a Finacially Successful Food Service Operation
This comprehensive 600 page book will show you step by step hoe to set up, operate and manage a finacially siccessful food service operation. Anyone in the food service industry will find this volume very useful.Provide detailed instruction and examples including menu-planning, cost control, kitchen management, equipment, food safety and HACCP, beverage management, computer systems, hiring, tip-reportin, public ralations and publicity, marketing, budgeting and more. It also has an extensive resource guide detailing over 7,000 suppliers. The companion CD-ROM contains all the forms in the book in PDF format.
$79.98ea.
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