The Professional Restaurant Manager


Book Description

The Professional Restaurant Manager covers the topics all restaurant managers must know to be successful in the industry. Organized in a quick-read, four-part format, the book offers a fresh look at the restaurant business, back-of-house management, front-of-house management, and financial management. Discussion prompts are built right in so students can respond to real case studies and illustrations. Financial documents reference the newest version of the Uniform System of Accounts for Restaurants. An extensive glossary is provided and authors review important trends in sustainability, green practices and farm-to-fork movements.




Restaurant Reservation Book


Book Description

Are you looking for a Restaurant Reservation book? This Reservations Log Book is the perfect way to help you with your restaurant management and operations. Reservation book details : Each interior page includes space to write: Date, Time, PPL, Name, Phone, Notes each page has 29 reservation entry slots. 5 columns to record essential booking information Features: 370 pages. Perfect size "8.5x11" Matt cover. This Reservation Book is Perfect for any Restaurant, Cafe, and Bistro. SCROLL UP AND CLICK THE " BUY NOW "BUTTON AND GET YOUR COPY TODAY.




Strategic Project Management Made Simple


Book Description

When Fortune Magazine estimated that 70% of all strategies fail, it also noted that most of these strategies were basically sound, but could not be executed. The central premise of Strategic Project Management Made Simple is that most projects and strategies never get off the ground because of adhoc, haphazard, and obsolete methods used to turn their ideas into coherent and actionable plans. Strategic Project Management Made Simple is the first book to couple a step-by-step process with an interactive thinking tool that takes a strategic approach to designing projects and action initiatives. Strategic Project Management Made Simple builds a solid platform upon four critical questions that are vital for teams to intelligently answer in order to create their own strong, strategic foundation. These questions are: 1. What are we trying to accomplish and why? 2. How will we measure success? 3. What other conditions must exist? 4. How do we get there? This fresh approach begins with clearly understanding the what and why of a project - comprehending the bigger picture goals that are often given only lip service or cursory reviews. The second and third questions clarify success measures and identify the risky assumptions that can later cause pain if not spotted early. The how questions - what are the activities, budgets, and schedules - comes last in our four-question system. By contrast, most project approaches prematurely concentrate on the how without first adequately addressing the three other questions. These four questions guide readers into fleshing out a simple, yet sophisticated, mental workbench called "the Logical Framework" - a Systems Thinking paradigm that lays out one's own project strategy in an easily accessible, interactive 4x4 matrix. The inclusion of memorable features and concepts (four critical questions, LogFrame matrix, If-then thinking, and Implementation Equation) make this book unique.




The Restaurant Manager's Handbook


Book Description

Book & CD. This comprehensive book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. This Restaurant Manager's Handbook covers everything that many consultants charge thousands of dollars to provide. The extensive resource guide details more than 7,000 suppliers to the industry -- virtually a separate book on its own. This reference book is essential for professionals in the hospitality field as well as newcomers who may be looking for answers to cost-containment and training issues. Demonstrated are literally hundreds of innovative ways to streamline your restaurant business. Learn new ways to make the kitchen, bars, dining room, and front office run smoother and increase performance. You will be able to shut down waste, reduce costs, and increase profits. In addition, operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, Web sites, operating and cost cutting ideas, and mathematical formulas that can be easily applied to their operations. Highly recommended!




Restaurant Manager Planner: Restaurant Manager Communication Journal -Restaurant Manager Log - Restaurant Manager Planner


Book Description

Product Information: Year Month Day Date Manager's Name and Signature Supervisor's Name and Signature Count includes: Breakfast - Lunch - Dinner Walk-ins Reservation Section includes: Individual - Group Forecast Others Total Served Income Section includes: Breakfast - Lunch - Dinner Food Soft Drinks Beer Wine Others Total Sales Projection Section includes: Breakfast - Lunch- Dinner- Budgeted Sales- Actual Sales- Difference - Total Notes Large Size 8.5 inches by 11 inches Buy One Today and have a record of your Restaurant's Sales For more related products like Supervisor Log Book, Time Sheet Logs, To Do List Journals, Work Tracker Log and everyday essentials logbooks or planners in different sizes, options and varied cover, kindly check out our amazon author page; Jasonsoft.




Food Safety Handbook


Book Description

The Food Safety Handbook: A Practical Guide for Building a Robust Food Safety Management System, contains detailed information on food safety systems and what large and small food industry companies can do to establish, maintain, and enhance food safety in their operations. This new edition updates the guidelines and regulations since the previous 2016 edition, drawing on best practices and the knowledge IFC has gained in supporting food business operators around the world. The Food Safety Handbook is indispensable for all food business operators -- anywhere along the food production and processing value chain -- who want to develop a new food safety system or strengthen an existing one.




Confessions of an IT Manager


Book Description

Phil Factor is a legend in his own runtime. Scurrilous, absurd, confessional and scathing by turns, Confessions of an IT Manager targets the idiocy, incompetence and overreach of the IT management industry from vantage point all the way up and down the greasy pole. Phil Factor (real name witheld to protest the guilty) has over 20 years experience in the IT industry, specializing in database-intensive applications. For withering insight into the human weaknesses and farcical levels of ineptitude that bring IT projects to their knees, plus occasional escapes into burnished pastiche and cock-a-leg doggerel there is no funnier, more illuminating commentary on the IT crowd.




Accident Book


Book Description




Kitchen Safety Record 1 Year Diary


Book Description

NEW UPDATED VERSION Kitchen Safety Record 1 Year Diary: Week to view non dated diary From No 1 Best-selling Author Culina Salus. SFBB refill sheets are no longer sent out by the Food Standards Agency. Do not waste money photocopying or using up expensive printer ink or looking unprofessional with pieces of paper. This latest updated version will last a year. Contents: Food business registration form/Return to work form/Hazard spotting checklist/Monthly probe thermometer check/Fire safety checklist/Contacts list/Supplier list/Staff training record/Fridge, Freezer temperature log section/Food temperature log section/Daily cleaning schedule/Weekly & Monthly review section/Recording sheets/Chef's allergen menu matrix sheets Recommended for ALL kitchens to comply with food hygiene regulations including Hotels, Restaurants, Schools, Colleges, Hospitals, Nursing homes, Takeaways, Cafes, Mobile catering vans, Home caterers, Church and Community halls-wherever food is prepared for members of the public. The combination of essential information and ease of use, makes the 1 Year Diary a indispensable and reliable food safety management system.




Principles of Food, Beverage, and Labor Cost Controls, Student Workbook


Book Description

Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition is the essential text for understanding the ins and outs of controlling food, labor, and beverage costs. It comes accompanied by ProMgmt Student Workbook, which allows students to obtain a certificate from the National Restaurant Association Educational Foundation. Includes a diskette which contains Excel spreadsheet applications. Special features include: Accompanied by a diskette which contains Excel spreadsheet applications 40% of chapters contain revised materials Full supplements package