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The Bar Manager's Guide to Controlling Costs

The Bar Manager's Guide to Controlling Costs PDF Author: Thomas Morrell
Publisher: Lulu.com
ISBN: 0557898196
Category : Business & Economics
Languages : en
Pages : 106

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Book Description
In his second book on bar management, Thomas Morrell addresses two of the most common problems that face any bar manager. These are the problems of theft and waste. Inside this book you will find a lengthy discussion on controlling waste and preventing theft by your staff. Many tried and true strategies, based on the author's experience in the industry, are presented. Additionally, the first chapter of this book is dedicated to a discussion on bar cost control in general. This is an absolutely practical and useful guide for any bar owner or restaurant manager who needs to eliminate waste and combat theft or who wants to prevent it in the first place!

The Bar Manager's Guide to Controlling Costs

The Bar Manager's Guide to Controlling Costs PDF Author: Thomas Morrell
Publisher: Lulu.com
ISBN: 0557898196
Category : Business & Economics
Languages : en
Pages : 106

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Book Description
In his second book on bar management, Thomas Morrell addresses two of the most common problems that face any bar manager. These are the problems of theft and waste. Inside this book you will find a lengthy discussion on controlling waste and preventing theft by your staff. Many tried and true strategies, based on the author's experience in the industry, are presented. Additionally, the first chapter of this book is dedicated to a discussion on bar cost control in general. This is an absolutely practical and useful guide for any bar owner or restaurant manager who needs to eliminate waste and combat theft or who wants to prevent it in the first place!

The Complete Restaurant Management Guide

The Complete Restaurant Management Guide PDF Author: Robert T. Gordon
Publisher: Routledge
ISBN: 1134898614
Category : Business & Economics
Languages : en
Pages : 315

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Book Description
Two highly successful veterans in the restaurant industry offer surefire tips to lower the risks of failure, avoid the common pitfalls, and make day-to-day operations smooth and profitable. Highlights of this practical handbook ---- menus: samples, special promotions, and charts and instructions to determine price for profit; -- food production: techniques for controlling food production, charts, sample records, and avoiding production problems; -- controlling costs: sound purchasing policies an good storage and handling practices; -- health and environmental issues: keeping up with governmental guidelines on environmental regulations and on dealing with food borne illnesses.The authors cover every detail of running a restaurant. Franchising, catering, changes in meat grading, labor management, cocktail lounge operations, computerized techniques in accounting, bookkeeping, and seating and much more are all covered at length. Restaurant owners and managers will surely find The Complete Restaurant Management Guide invaluable.

The Food Service Manager's Guide to Creative Cost Cutting

The Food Service Manager's Guide to Creative Cost Cutting PDF Author: Douglas Robert Brown
Publisher: Atlantic Publishing Company
ISBN: 0910627614
Category : Business & Economics
Languages : en
Pages : 588

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Book Description
This is one of the very few books written for existing operators in both the commercial and non-commercial sectors. You will find over 2,001 practical, insider techniques and tips that have been gleaned from successful operators from around the world and tested in real-life food service businesses. You can put this information in place today to reduce expenses and expand profits. Easy to read and understand, this step-by-step guide and will take the mystery out of how to reduce costs in four critical areas: food, beverage, operations and labor. The companion CD-ROM is included with the print version of this book; however is not available for download with the electronic version. It may be obtained separately by contacting Atlantic Publishing Group at [email protected] Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.

Facility Manager's Guide to Security

Facility Manager's Guide to Security PDF Author: P.E. Reid
Publisher: CRC Press
ISBN: 8770222339
Category : Business & Economics
Languages : en
Pages : 368

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Book Description
Covering everything required to build and manage a security system, Facility Manager's Guide to Security discusses the layout of the facility in order to provide security for workers, plants, processes, and products. The book covers distances and separation, fencing, access control, intrusion detection systems, pass key, key control systems, locks, hasps, and gates. It also explores more sophisticated systems such as closed circuit television, microwave transmitters, lasers, lighting, clear zone, and computer systems and control electronic systems. In addition, non-hardware aspects of security are examined, including security clearances and background checks, guards, rounds, shift work, training, and procedure development. Written by a former defense department official with 30 years of experience in the defense sector, this valuable book explains all aspect s of facility security. Facility managers will discover useful strategies for managing security personnel, guards, guard dogs, rounds shift work, training, procedure development, and other non-hardware elements of a security program.

Business Development in Licensed Retailing

Business Development in Licensed Retailing PDF Author: Conrad Lashley
Publisher: Routledge
ISBN: 0750653345
Category : Business & Economics
Languages : en
Pages : 325

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Book Description
'Business Development in Licensed Retailing: a unit manager's guide' details the indispensable skills and techniques needed to manage units within licensed retail organisations in a flexible and entrepreneurial manner. This book: · Forms the basis of a complete course for a unit manager's development. · Provides an overview of the range of skills needed for effective unit management. · Supports the development of techniques with examples from existing best practice and case examples from companies such as JD Wetherspoon's, TGI Fridays and McDonald's amongst others. Business Development in Licensed Retailing considers the functional management techniques required at unit management level, covering recruitment, human resource management, operations, service quality and customer relations, financial measurement and analysis, promotions and strategic planning. The analysis systematically provides all the practical know-how you need to produce of a comprehensive business plan for your unit. Ending with a comprehensive case study that demonstrates all the aspects of business development working in a real-life scenario, the text is ideally suited for lecturers and management development personnel to use as a learning resource through which readers can apply the principles and techniques outlined. A practical guide to managing units in licensed retail Case studies from Wetherspoons, Scottish and Newcastle, Whitbread and Yates', amongst others, put the theory into practice

The Restaurant Manager's Handbook

The Restaurant Manager's Handbook PDF Author: Douglas Robert Brown
Publisher: Atlantic Publishing Company
ISBN: 0910627975
Category : Business & Economics
Languages : en
Pages : 1052

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Book Description
The multiple award-winning Restaurant Manager's Handbook is the best-selling book on running a successful food service. Now in the fourth completely revised edition, nine new chapters detail restaurant layout, new equipment, principles for creating a safer work environment, and new effective techniques to interview, hire, train, and manage employees. We provide a new chapter on tips and IRS regulations as well as guidance for improved management, new methods to increase your bottom line by expanding the restaurant to include on- and off-premise catering operations. We ve added new chapters offering food nutrition guidelines and proper employee training. The Fourth Edition of the Restaurant Manager s Handbook is an invaluable asset to any existing restaurant owner or manager as well as anyone considering a career in restaurant management or ownership. All existing chapters have new and updated information. This includes extensive material on how to prepare a restaurant for a potential sale. There is even an expanded section on franchising. You will find many additional tips to help restaurant owners and managers learn to handle labor and operational expenses, rework menus, earn more from better bar management, and introduce up-scale wines and specialties for profit. You will discover an expanded section on restaurant marketing and promotion plus revised accounting and budgeting tips. This new edition includes photos and information from leading food service manufacturers to enhance the text. This new, comprehensive 800-page book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. The author has taken the risk out of running a restaurant business. Operators in the non-commercial segment as well as caterers and really anyone in the food service industry will rely on this book in everyday operations. Its 28 chapters cover the entire process of a restaurant start-up and ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success and showing how to avoid the many mistakes arising from being uninformed and inexperienced that can doom a restaurateur s start-up. The new companion CD-ROM contains all the forms demonstrated in the book for easy use in a PDF format. While providing detailed instruction and examples, the author leads you through finding a location that will bring success, learning how to draw up a winning business plan, how to buy and sell a restaurant, how to franchise, and how to set up basic cost-control systems. You will have at your fingertips profitable menu planning, sample restaurant floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety, Hazardous and Critical Control Point (HACCP) information, and successful beverage management. Learn how to set up computer systems to save time and money and get brand new IRS tip-reporting requirements, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development. You will be able to generate high profile public relations and publicity, initiate low cost internal marketing ideas, and low- and no-cost ways to satisfy customers and build sales. You will learn how to keep bringing customers back, how to hire and keep a qualified professional staff, manage and train employees as well as accessing thousands of great tips and useful guidelines. 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.

Controlling Restaurant & Food Service Operating Costs

Controlling Restaurant & Food Service Operating Costs PDF Author: Elizabeth Godsmark
Publisher: Atlantic Publishing Company
ISBN: 0910627185
Category : Business & Economics
Languages : en
Pages : 142

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Book Description
This new series of fifteen books - The Food Service Professional Guide TO 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 will not 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 are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You will be using your highlighter a lot! The best part aside from the content is they are very moderately priced. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended! Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.

Food and Beverage Cost Control

Food and Beverage Cost Control PDF Author: Lea R. Dopson
Publisher: John Wiley & Sons
ISBN: 0470251387
Category : Business & Economics
Languages : en
Pages : 544

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Book Description
Foodservice managers need a firm understanding and mastery of the principles of cost control in order to run a successful operation. With Food and Beverage Cost Control, Fifth Edition, Dopson and Hayes have created a comprehensive resource for both students and managers. Written in a user-friendly style, this text provides the necessary foundation in accounting, marketing, and legal issues, as well as foodservice, production, and sanitation. It also offers practical pedagogical tools, including chapter overviews, outlines, highlights, feature boxes, problems, Web links, technology tools, and key terms and concepts.

A Project Manager's Guide to Passing the Project Management (Pmp) Exam

A Project Manager's Guide to Passing the Project Management (Pmp) Exam PDF Author: Brent W. Knapp Pmp
Publisher: www.pmexam.com
ISBN: 0972665676
Category : Business & Economics
Languages : en
Pages : 236

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Book Description
Apply your project management skills to the unique challenges of information technology (IT) projects with strategies developed in the field by experienced IT project managers. Discover critical success factors and hidden risks?and get proven, cost-effective solutions.This book addresses all areas of IT project management: hardware, software, systems integration, and human resources. In addition, the book addresses the role of the project manager at each phase of the project life cycle and helps you to gain the foundation, experience, techniques and tools to manage each stage of your project. You will learn techniques to set goals tied directly to stakeholder needs, get the most from your project management team and utilize project management tools to get work done on time and within budget.Designed for both new and veteran project managers, this book extends traditional project management concepts into the IT arena. You?ll gain an understanding of the strategies and skills necessary to manage IT projects of any size.

Handbook for Radio Engineering Managers

Handbook for Radio Engineering Managers PDF Author: J. F. Ross
Publisher: Elsevier
ISBN: 1483165094
Category : Technology & Engineering
Languages : en
Pages : 964

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Book Description
Handbook for Radio Engineering Managers deals with management, organization, engineering economy, safety practices, fires, environmental aspects, specifications, and contract administration of projects. The text explains project management concerning initiation of the planning and design stages, establishment of controls, staffing supervision, installation work, commissioning, and turnover to the operating and maintenance staff. Engineering economy involves cost/benefit analysis, preparation of budget for new installations, maintenance, and repairs. The book also discusses safety practices such as staff responsibilities, aid facilities, electrical or radio equipment, radiation hazards, maintenance of mast and towers. The text discusses fires in radio installations, fire detecting facilities, transformer problems, lighting hazards, and electric shock hazards. The environmental aspects in radio engineering include equipment or materials performance, corrosion, structural failures, environmental obligations in mast or tower design, as well as radio frequency spectrum management. The radio engineering manager should also be knowledgeable regarding specifications and contract administration covering radio engineering specifications, inspection, acceptance tests, and contract administration. The methods and practices explained in the book are applicable for large, medium, or small sized stations or project. The book is a useful reference for radio station managers, radio station technicians, radio engineers, electrical engineers, and for administrators of radio stations or other communications facilities.