This text offers tips about restaurant management. It includes samples of menus, with special promotions, as well as techniques for controlling food production and costs. Franchising, catering, labour management, and accounting are also covered.
A straightforward guide to the principles and the daily operation of restaurant management. Addresses such daily activities as purchasing and receiving, pricing, cash and inventory, customer attraction and retention, motivating workers, food safety, expansion, advertising and promotion, tax savings and shelters, and other matters. Includes useful checklists and forms.