The Bar Manager's Guide to Controlling Costs - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook The Bar Manager's Guide to Controlling Costs write by Thomas Morrell. This book was released on 2010-12. The Bar Manager's Guide to Controlling Costs available in PDF, EPUB and Kindle. 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 - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook The Complete Restaurant Management Guide write by Robert T. Gordon. This book was released on 2016-04-08. The Complete Restaurant Management Guide available in PDF, EPUB and Kindle. 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.
Food and Beverage Cost Control
Food and Beverage Cost Control - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Food and Beverage Cost Control write by Lea R. Dopson. This book was released on 2010-03-02. Food and Beverage Cost Control available in PDF, EPUB and Kindle. Provides the theory, instruction, and practical skills needed to manage the functions of cost control, setting budgets and accurately pricing goods and services in the hospitality management and culinary business. --From publisher description.
The Food Service Manager's Guide to Creative Cost Cutting
The Food Service Manager's Guide to Creative Cost Cutting - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook The Food Service Manager's Guide to Creative Cost Cutting write by Douglas Robert Brown. This book was released on 2006. The Food Service Manager's Guide to Creative Cost Cutting available in PDF, EPUB and Kindle. This step-by-step guide will take the mystery out of how to reduce costs in four critical areas: food, beverage, operations and labor.
Food, Labor, and Beverage Cost Control
Food, Labor, and Beverage Cost Control - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Food, Labor, and Beverage Cost Control write by Edward E. Sanders. This book was released on 2020-06-01. Food, Labor, and Beverage Cost Control available in PDF, EPUB and Kindle. Thorough coverage of food and beverage cost control strategies that can be taken from the classroom to the workplace! The material presented in this book represents a thorough coverage of the most essential cost-control categories. There are 14 chapters within the six cost-analysis sections of the Operating Cycle of Control. The sections flow in a logical sequence that presents a path for understanding cost control from menu concept to financial reporting. The six cost-analysis sections are self-contained, so that the reader (student) can go to any section for specific cost-control procedures. Therefore, the book can be taken from the classroom to the workplace. New to this edition: • Clearly defined chapter learning objectives with end-of-chapter discussion questions that can assess readers (students) level of comprehension. • Project exercises following each chapter that are designed to test applied knowledge. • Restaurant Reality Stories that reflect upon what often occurs in restaurant businesses are appropriately placed within each of the 6 sections of the Operating Cycle of Control. • Mobile foodservice (food trucks and trailers) is presented in the Appendix—Restaurant Case and concludes with a project exercise to create a food-truck menu, as well as operational and marketing plans for a mobile foodservice as an additional business revenue source for the existing three-tiered restaurant operation case. • Key Cost and Analysis Formulas (Quick Reference)
