The complete restaurant management guide / Robert T. Gordon and Mark H. Brezinski.
Material type:
TextPublisher: Armonk, New York : Global Books and Subscription Services, c1999Description: xxv, 284 pages ; 29 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 8175120815 [paperback]Other title: Restaurant management guideSubject(s): Restaurant managementDDC classification: | Item type | Current location | Call number | Status | Date due | Barcode |
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Book
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General Reference | 647.95068 G65 1999 (Browse shelf) | Available | 3UCBL000018312 |
Includes index.
Includes index
Contents: Chapter 1 Magic keys to making more money in the restaurant business -- Chapter 2 How to plan, choose, and design menus to bring in bigger dollars -- Chapter 3 Money-making secrets of food production -- Chapter 4 How to buy food right for maximum profits -- Chapter 5 How to get more and better work from your employees -- Chapter 6 How to get service help to do such a great job that repeat business is guaranteed -- Chapter 7 Hidden gold in your cocktail lounge -- Chapter 8 Internal control: how to keep track -- Chapter 9 How to increase your profits by staying on top of changes in the marketplace -- Chapter 10 How to simplify remodeling or expansion plans including franchises as a strategy for future development -- Chapter 11 How to make advertising and promotion dollars pay off for you -- Chapter 12 how to get top benefit from tax savings and shelters, and build financial security
NBS-Ayala P1120.50 HRM
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