Encyclopedia of Restaurant Forms: A Complete Kit of Ready-to-Use Checklists, Training Aids, Procedures, Checklists, and. . . FROM THE PUBLISHER
If you're in the process of
starting a new restaurant or are managing an existing food service operation,
this is the one book you need to do it right. Always wanted a personal assistant
at your disposal? Now you will have one, in book form! Designed to save the food
service manager both time and money, you won't know how you got along before
with out it.
For the new and veteran food service operators alike, this book is
essentially a unique "survival kit" packed with tested advice, practical
guidelines and ready-to-use materials for all aspects of your job. The book and
companion CD-Rom focuses on the issues, situations and tasks that you face daily
in your management role as leader, manager, arbitrator, evaluator, chairperson,
disciplinarian and more; from working with difficult customers and employees to
ensuring the profitability of your operation.
Included in this book are hundreds of easy-to-implement tools, forms,
checklists, posters, templates and training aids to help you get your operation
organized, and easier to manage while building your bottom line! The material
may be used as is or readily adapted for any food service application. For
example, you'll find a practical form to use when interviewing employees, a
template for developing an employee schedule and checklists for examining the
food service operation and preparing a budget.
Expertly organized, this unique book takes you step by step through each
department of a restaurant, caterer, hotel and non-commercial operations. Among
the topics covered are management principles of planning, organizing,
coordinating, staffing, directing, controlling and evaluation; product
purchasing, receiving, storing and issuing, preparation and service; employment
and personnel practices; and management of equipment and money.
This manual will arm you with the right information to help you do your job.
Keep it on your desk for continual reference. The many valuable forms contained
in this work may be easily printed out and customized from the companion CD-Rom.
There are over 488 ready-to-use business forms, checklists, training aids,
contracts and agreements!
About the Author:
Douglas R. Brown is a best selling author in the area of
food service management, having worked for both national chains and independent
restaurants, as well as consulting. He is the author of several new books on
food service management, and numerous articles. In 1982 he established Atlantic
Publishing Group, Inc. and today the company is the leader in providing training
materials including books, videos, posters, tools and software to the
industry.
SYNOPSIS
This book/CD-ROM resource for new and veteran food service operators offers advice, practical guidelines, and ready-to-use forms, templates, checklists, and training aids for dealing with the issues, tasks, and situations that food service operators face everyday. The material may be used as is, or adapted for any food service application. Material is organized into 11 sections on food safety, kitchen management, bar and beverage management, general management, menu management, employee training, human resources, inventory control, financial management, catering and banquets, and hotel management. Forms contained in the book can be customized and printed from the companion CD-ROM. Annotation ©2004 Book News, Inc., Portland, OR
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