The Encyclopedia of Restaurant Forms - Brown, Douglas Robert
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If you're in the process of starting a new restaurant or are managing an existing food service operation, you need this book to do it right. Always wanted a personal assistant at your disposal? Now you will have one, in book form! Designed to save the food service manager both time and money, you won't know how you got along without it. For the new and veteran food service operators alike, this book is essentially a unique "survival kit" packed with tested advice, practical guidelines and ready-to-use materials for all aspects of your job. The book and companion CD-Rom focus on the issues,…mehr

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Produktbeschreibung
If you're in the process of starting a new restaurant or are managing an existing food service operation, you need this book to do it right. Always wanted a personal assistant at your disposal? Now you will have one, in book form! Designed to save the food service manager both time and money, you won't know how you got along without it. For the new and veteran food service operators alike, this book is essentially a unique "survival kit" packed with tested advice, practical guidelines and ready-to-use materials for all aspects of your job. The book and companion CD-Rom focus on the issues, situations and tasks that you face daily in your management role as leader, manager, arbitrator, evaluator, chairperson, disciplinarian and more; from working with difficult customers and employees to ensuring profitability. Included in this book are hundreds of easy-to-implement tools, forms, checklists, posters, templates and training aids to help you get your operation organized and easier to manage while building your bottom line! The material may be used as is or readily adapted for any food service application. For example, you'll find a practical form to use when interviewing employees, a template for developing an employee schedule and checklists for examining the food service operation and preparing a budget. Expertly organized, this unique book takes you step-by-step through each department of a restaurant, caterer, hotel and non-commercial operations. Among the topics covered are management principles of planning, organizing, coordinating, staffing, directing, controlling and evaluation, product purchasing, receiving, storing and issuing, preparation and service, employment and personnelpractices, management of equipment and money. All of this tested, ready-to-use help is organized for quick access into 12 sections with a companion CD-Rom. This manual will arm you with the right information to help you do your job. Keep it on your desk for continual referenc
Autorenporträt
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.