000			01793nam a2200217Ia 4500
001			66498
003			0000000000
005			20211103205457.0
008			970101s2003 000 0 eng d
020			_a091062709-6
035			_a(AEA)6B99B82694F24551A7B4858344AC7855
040			_aAEA _cAEA
100			_aBrown, Douglas Robert, _d-1960 _989744
245		4	_aThe restaurant manager's handbook : _bhow to set up, operate, and manage a financially successful food service operation / _cDouglas Robert Brown.
260			_aOcala, Fla. : _bAtlantic Publishing Group, _c2003
300			_a1 v. (various pagings) _c28 cm. + 1 CD-ROM (4 3/4 inch.)
500			_aDiscusses 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			_aRestaurant management _2sears _944706
942			_cREF
999			_c57927 _d57927