Maggiori informazioni sul libro
Book & CD. This comprehensive book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. 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. Demonstrated are literally hundreds of innovative ways to streamline your restaurant business. Learn new ways to make the kitchen, bars, dining room, and front office run smoother and increase performance. You will be able to shut down waste, reduce costs, and increase profits. In addition, operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, Web sites, operating and cost cutting ideas, and mathematical formulas that can be easily applied to their operations. Highly recommended!
Acquisto del libro
The Restaurant Manager's Handbook, Douglas Robert Brown
- Lingua
- Pubblicato
- 2007
- product-detail.submit-box.info.binding
- (Copertina rigida),
- Condizioni del libro
- Danneggiato
- Prezzo
- 47,40 €
Metodi di pagamento
Ancora nessuna valutazione.
- Sottotitolo
- How to Set Up, Operate, and Manage a Financially Successful Food Service Operation Revised Fourth Edition - With Companion CD-ROM
- Lingua
- Inglese
- Autori
- Douglas Robert Brown
- Pubblicato
- 2007
- Formato
- Copertina rigida
- Pagine
- 1000
- ISBN10
- 0910627975
- ISBN13
- 9780910627979
- Serie
- Tag
- Saggistica, Commercio, Business & Management, Manuali e guide, Economia, USA, Cibo, Gestione & HR
- Descrizione
- Book & CD. This comprehensive book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. 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. Demonstrated are literally hundreds of innovative ways to streamline your restaurant business. Learn new ways to make the kitchen, bars, dining room, and front office run smoother and increase performance. You will be able to shut down waste, reduce costs, and increase profits. In addition, operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, Web sites, operating and cost cutting ideas, and mathematical formulas that can be easily applied to their operations. Highly recommended!