The Restaurant Manager's Guide

Inhaltsangabe

Bill Marvin's review opened my eyes to what may be the greatest value of this book. Since the certification tests of the major associations cover the key things you need to know in any foodservice operation, with a special concentration on restaurants, it does provide knowledge that will ensure success of yourself and your operation. Thus I changed the title to reflect the more diversified value of the book than I had originally envisioned. The book jumps from topic to topic, answering one important question after another - how many people do you have to serve to break even; how do you price the menu; what are the advantages of make vs buy; what wines go with what foods; how do you deal with complaining customers, unwilling employees, inventory turnover; how to prepare a resume, a business plan; 100 great ideas from Bill Marvin; Menu Design and analysis; lots of restaurant math; purchasing specs; yields; preventing theft; wines; service techniques; kitchen management; human resources. The food service business is hard, the certification tests are hard - this book has the answers for you in bam, bam, bam fashion.

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