Streetwise Restaurant Management

Author : John James,Dan Baldwin
Publisher : Simon and Schuster
Page : 368 pages
File Size : 50,6 Mb
Release : 2003-07-01
Category : Business & Economics
ISBN : 9781440519222

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Streetwise Restaurant Management by John James,Dan Baldwin Pdf

Owning and operating a restaurant is one of the most challenging endeavors an entrepreneur can take on--the hours are long and grueling, staff turnover averages 130 percent, and many fail within their first year. Streetwise Restaurant Management walks you step by step through each aspect of opening and managing a restaurant. This guide covers the practical issues you'll face on a daily basis and offers tips from an experienced restauranteur about the risks and rewards of restaurant management. Is owning or managing a restaurant right for you? It can be if you have Streetwise Restaurant Management as your ready reference for creating front-of-house ambience and back-of-house efficiencies.

Author : Matthew Lallo
Publisher : Productive Publications
Page : 253 pages
File Size : 42,6 Mb
Release : 2014-05-14
Category : Business & Economics
ISBN : 9781552705681

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A Street Wise Managers Guide to Success in the Restaurant Business by Matthew Lallo Pdf

Author : Michele Cagan
Publisher : BRILL
Page : 372 pages
File Size : 51,5 Mb
Release : 2004-10-15
Category : Business & Economics
ISBN : 1593371772

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Streetwise Structuring Your Business by Michele Cagan Pdf

This authoritative work shows how to: - Decide on the best structure - Establish proper accounting methods - Handle taxes - Protect personal assets

Author : Robert T. Gordon,Mark H. Brezinski
Publisher : Routledge
Page : 341 pages
File Size : 49,9 Mb
Release : 2016-04-08
Category : Business & Economics
ISBN : 9781134898688

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The Complete Restaurant Management Guide by Robert T. Gordon,Mark H. Brezinski Pdf

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.

Author : Nancy Loman Scanlon
Publisher : John Wiley & Sons
Page : 274 pages
File Size : 50,9 Mb
Release : 1993-06-15
Category : Business & Economics
ISBN : 9780471284383

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Restaurant Management by Nancy Loman Scanlon Pdf

Restaurant Management examines in detail the role of the manager of each of the major areas of food service: purchasing, distribution, production, service, accounting, labor, product, and profit.

Author : Anonim
Publisher : Unknown
Page : 128 pages
File Size : 51,9 Mb
Release : 1952
Category : Electronic
ISBN : OCLC:989414333

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Restaurant management by Anonim Pdf

Author : Suzanne Caplan
Publisher : Adams Media Corporation
Page : 404 pages
File Size : 42,5 Mb
Release : 2006-10-12
Category : Business & Economics
ISBN : PSU:000053378194

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Streetwise Finance And Accounting For Entrepreneurs by Suzanne Caplan Pdf

You're a business owner, not a "numbers" person-but you still need a basic understanding of accounting and finance if you're going to stay in the black. StreetwiseFinance & Accounting for Entrepreneurs is the easy-to-understand primer you need to set up and maintain effective financial records. Streetwise Finance and Accounting for Entrepreneurs will give you a solid foundation and a basic understanding of accounting and finance. Author Suzanne Caplan covers everything from financial statements to understanding credits and debits and establishing budgets. This revised edition also includes strategies for rescuing a struggling business, and developing an exit strategy for selling or bequeathing your business. Includes advice on: Controlling costs Planning a budget you can stick to Organizing and maintaining your own books If you're not making and maintaining a budget, then you're not managing your business. With Streetwise Finance & Accounting for Entrepreneurs, you'll devise a startup budget as well as an operating budget. You'll learn to plan for growth and to use your budget to control costs. You'll read and create financial reports, profit and loss statements, balance sheets, and cash flow projections. No matter who does the actual record keeping for your organization, you need to know where the numbers come from, how they are reported-and what they mean to your bottom line. Streetwise Finance & Accounting is your key to knowing how much money you need for your business, where to get it, and how to manage it.

Author : Alex M. Susskind,Mark Maynard
Publisher : Cornell University Press
Page : 254 pages
File Size : 40,6 Mb
Release : 2019-06-15
Category : Business & Economics
ISBN : 9781501736520

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The Next Frontier of Restaurant Management by Alex M. Susskind,Mark Maynard Pdf

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.

Author : Peter Caldon
Publisher : iUniverse
Page : 85 pages
File Size : 50,7 Mb
Release : 2017-12-11
Category : Business & Economics
ISBN : 9781532027154

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A Balanced Approach to Restaurant Management by Peter Caldon Pdf

Restaurant failure rates have remained steady; they are in the 30 percent range in the early stages of business and slightly higher in the later years. In A Balanced Approach to Restaurant Management, author Peter Caldon shares his experience and knowledge in food service to help restaurant owners and managers improve their business sustainability in the long term. Whether you plan to run a food cart, a lemonade stand, or a full-service restaurant, Caldon offers a wide range of advice. He teaches those in the food-service industry to do the following: Think before you act, and reflect instead of react. Assess the effectiveness of a food-service system. Implement a service blueprint to improve your businesss service-delivery processes and increase profits. Understand key concepts, such as communicating instead of complaining, when it comes to employee behavior. Provide continuous training to change behavior that isnt working. Analyzed from the four perspectives of customer impressions, internal solutions, financial outlook, learning and innovation, A Balanced Approach to Restaurant Management provides a new way to look at performance measurements in all aspects of the customer experience. It enables restaurants to set standards that cover their entire footprint.

Author : Anonim
Publisher : Unknown
Page : 128 pages
File Size : 52,7 Mb
Release : 1979
Category : Electronic
ISBN : OCLC:757205291

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Restaurant Management by Anonim Pdf

Author : Robert T. Gordon
Publisher : Inst for Business Planning
Page : 274 pages
File Size : 53,6 Mb
Release : 1985
Category : Business & Economics
ISBN : 0876245114

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Restaurant Management Guide by Robert T. Gordon Pdf

Author : Katelyn Silva
Publisher : Createspace Independent Publishing Platform
Page : 102 pages
File Size : 49,7 Mb
Release : 2017-04-04
Category : Restaurant management
ISBN : 1545231613

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How to Rock Restaurant Management by Katelyn Silva Pdf

In this straightforward and tip-filled book, Katelyn Silva presents her approach and strategies for not only building a team, but leading them effectively to have smoother shifts, happier guests and team members, and ultimately more money.--back cover.

Author : Donald Wade
Publisher : Restaurant and Food Service Ma
Page : 0 pages
File Size : 51,9 Mb
Release : 2006
Category : Business & Economics
ISBN : 1401819850

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Successful Restaurant Management by Donald Wade Pdf

This comprehensive text on owning and operating a successful restaurant is designed to teach every aspect of the restaurant business. It covers such topics as site selection, construction and design, menu engineering and development, and much more.

Author : Joseph Oliver Dahl
Publisher : Unknown
Page : 392 pages
File Size : 42,8 Mb
Release : 1927
Category : Restaurant management
ISBN : WISC:89042678193

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Restaurant Management, Principles and Practice by Joseph Oliver Dahl Pdf

Author : Robert Christie Mill
Publisher : Prentice Hall
Page : 0 pages
File Size : 48,8 Mb
Release : 2007
Category : Restaurant management
ISBN : 0131136909

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Restaurant Management by Robert Christie Mill Pdf

Identifies the crucial elements involved in the operation of a restaurant, and their interrelationships that are necessary to achieve success. Structured around the three parts of the meal experience--the customers, the operation (consisting of food, beverage and the physical facility) and the employees--the book examines how to effectively manage an existing restaurant operation. This edition continues its strong coverage of marketing, promotions, and employment issues, and captures the essential elements needed to produce satisfied customers and a profitable restaurant operation. Offers fully updated material including: Updated figures and numbers, Longitudinal analysis of recent trends, The latest demographic projections and the implications for managers, Added section on ergonomics and its impact on layout and design and New material on energy conservation and cost savings. Strategies for using the Internet as a promotional tool shows readers how to use technology to run and increase their business. A focus on profitability addresses common reasons restaurants fail. Examines factors to success, such as concept, creativity, menu, pricing, productivity, cost control etc. Restaurant managers. For anyone interested in "the meal experience," or thinking about becoming a restaurant entrepreneur.