The restaurant manager's handbook : how to set up, operate, and manage a financially successful food service operation / Douglas Robert Brown.

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.