MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01793nam a2200217Ia 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
66498 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
0000000000 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20211103205457.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
970101s2003 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
091062709-6 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(AEA)6B99B82694F24551A7B4858344AC7855 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
AEA |
| Transcribing agency |
AEA |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Brown, Douglas Robert, |
| Dates associated with a name |
-1960 |
| 9 (RLIN) |
89744 |
| 245 #4 - TITLE STATEMENT |
|---|
| Title |
The restaurant manager's handbook : |
| Remainder of title |
how to set up, operate, and manage a financially successful food service operation / |
| Statement of responsibility, etc. |
Douglas Robert Brown. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc. |
Ocala, Fla. : |
| Name of publisher, distributor, etc. |
Atlantic Publishing Group, |
| Date of publication, distribution, etc. |
2003 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
1 v. (various pagings) |
| Dimensions |
28 cm. + 1 CD-ROM (4 3/4 inch.) |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Discusses setting up ,operation and management of a food service operation.Contents are:focus on:Pre-openign activities for a new restaurant ,the bascis of of buying and selling a restaurant,analysis and investment in a restaurant franchising,basic cost control for food service operations,profitable menu planning ,successful kitchen management and control procedures-for maximum proficiency ,essentials of food safety ,HACCP and sanitation pratices ,successful bar management and operations,successful wine management and operations,successful management of operational costs /supplies ,computers and food service operations,managing the dining rooms,waitstaff personnel for maximum service/productivity,employee relations/labor cost controls,public relations for restuarant ,internal restaurant marketing,internal bookkeeping,budgeting and profit planning,preparing the monthly audit and cost projection,internal auditing on restaurant and bar operation with directory of forms and charts. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Restaurant management |
| Source of heading or term |
sears |
| 9 (RLIN) |
44706 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Reference |
