Overview

"The books in this series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is ""boiled down"" to the essence. They are filled to the brim with up-to-date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you won't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the ""theory"". Every paragraph in each of the books is comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas."

Full Product Details

Author:   Cheryl Lewis ,  Douglas R Brown
Publisher:   Atlantic Publishing Co
Imprint:   Atlantic Publishing Co
Dimensions:   Width: 21.50cm , Height: 1.00cm , Length: 14.00cm
Weight:   0.192kg
ISBN:  

9780910627153

ISBN 10:   0910627150
Pages:   144
Publication Date:   23 July 2021
Audience:   College/higher education ,  Professional and scholarly ,  Tertiary & Higher Education ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Awaiting stock  
The supplier is currently out of stock of this item. It will be ordered for you and placed on backorder. Once it does come back in stock, we will ship it out for you.

Table of Contents

Introduction; The Bottom Line; Take an Objective Look at Your Restaurant; Trimming Operational Costs; Reducing Food Costs; Purchasing and Storage; Reducing Maintenance and Repair Costs; Staffing and Management; Security and Theft Prevention; Breakage, Storage and Spoilage.

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