PDF Ebook The Restaurant Manager's Handbook: How to Set Up Operate and Manage a Financially Successful Food Service Operation, by Douglas Robert Bro
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The Restaurant Manager's Handbook: How to Set Up Operate and Manage a Financially Successful Food Service Operation, by Douglas Robert Bro
PDF Ebook The Restaurant Manager's Handbook: How to Set Up Operate and Manage a Financially Successful Food Service Operation, by Douglas Robert Bro
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This best selling book is now in it's third edition! This comprehensive manual will show you how to set up, operate, and manage a financially successful food service operation. Complete with comprehensive charts, forms, including wine food & labor analysis, daily sales reports,spread sheet examples, and much more. Includes an extensive food service resource guide.
- Sales Rank: #1033719 in Books
- Brand: Brand: Atlantic Pub Co
- Published on: 1989-05
- Number of items: 1
- Dimensions: 11.25" h x 8.75" w x 1.00" l,
- Binding: Hardcover
- 412 pages
- Used Book in Good Condition
Review
I'm going to recommend a wonderful source of information, everything a successful restaurant operation needs. "The Restaurant Managers Handbook". -- Food Industry News November 2002, Jim Contis Publisher
New edition of a reference for professionals and newcomers to the field, provides step by step advice. 19 Chapters, CDROM. -- Reference & Research Book News, Inc. Febuary 2003
The book focuses on how to setup, operate, and manage a financially successful foodservice operation. 600 pages, leatherette cover, CDROM. -- Restaurant Business Magazine, November 15, 2002
From the Publisher
May, 29 2003 - Winner Of the Prestigous Benjamin Franklin 2003 Book Award - The Restaurant Manager's Handbook, 3rd Edition, Atlantic Publishing Group, Inc. Named in honor of America's most cherished publisher/printer, the Benjamin Franklin Award recognizes excellence in independent publishing. Publications, grouped by genre are judged on editorial and design merit by top practitioners in each field.
About the Author
Douglas R. Brown is a best selling author and publisher of computer software and books specific to the food service industry. His extensive backround and years of service in the food service industry provides the practical insight into the business so desperatly needed in the highly volatile food service industry.
Most helpful customer reviews
3 of 3 people found the following review helpful.
Much more informative than I ever thought
By cinder1ca
I purchased this handbook as I figured it could show me more tips about being a better manager. This handbook is so full of information I had never thought of. It helps you looks at all the different aspects of a restaurant. It goes over the basics of buying or leasing a restaurant, creating a succesful business plan, effective layout and remodeling, profitable menu planning, dissusses wine and food selections.
I was so surprised so see to what degree this book covered. I learned more from little items which checklists included to where it would be hard for anyone not to be a better owner of a restaurant, let alone know how each employee should be acting, and what jobs they need to do. Cleaning schedules ... yes, I was overwhelmed by this book and all the references it provides if you need further assistance. I use the CD and book so often ... and HIGHLY recommend it to anyone with a business, or starting one.
149 of 158 people found the following review helpful.
Good book.. but lets be honest.
By M. Jensen
After reading nearly all of this book I can tell you that this text is in fact helpful, however its the information quality that worries me. The 1000+ pages in this book provide the reader with a great breath of info, but with that said the depth of that information is about as deep as a shower. It has vision but lacks insight; has quantity but the discussion lacks quality.
While the book covers every relevant topic regarding restaurants, if fails to offer any insight into how a restauranteur thought process actually goes and lacks the critical thinking I was hoping for. In the end it is basically a series of lists. It can be summed up as a series of things a restauranteur can do for his business... with no thought really given as to whether or not a restauranteur should do them. Also this textbook is more boring than most you've probably read as it lacks: Q & A, relevant stories or examples, graphical data, and other common textbook features that make reading more interesting.
This post is not meant to come across as negative because this book is overall very helpful. However you should know before you purchase this book that: much of the information is obvious and common sensical, Atlantic-pub treats this book as an infomercial for a myriad of products it sells, it also tries to sell other company's products on page after page, and finally if you incorporated every one of the million suggestions in this book I suspect you'd end up either broke and or just plain annoyed with all the unnecessary additions to your business.
Summary: Helpful in that it covers all the topics that you need to know, but frustrating in that 90% of the time it is overly simplistic. Pros include: Quantity of topics covered, helpful forms, and case studies. Cons include: uninsightful, tons of advertisements, and more dry than any textbook I've read.
5 of 5 people found the following review helpful.
A wonderfully need superfluous Book!!!!!!
By Boanerges
All I can say is truly the nuts and bolts with running a restaurant business, myself owner of a family restaurant 60+ years old bringing up to date with paperwork and forms especially the software aspect having someof these key elements in place is really a life saver great book for those of us with successful business and not alot of time thank god for the index because its a massive book with a chock full of information, for those that don't like the book I would lovfe to see their shop quite curious but its a lot of info, to say this book is for a novice, no its not, it will prevent the novice from making bad decisions right off the bat but the book to me in my opinion is for an established restaurateur. The only thing that I would like to see is more formulas. Other than that great book.
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