000			02260cam a2200373 a 4500
001			1199141
003			OSt
005			20150803100621.0
008			981002s1999 nyu 001 0 eng
010			_a 98031765
020			_a8175120815 [paperback]
040			_aDLC _cDLC _dDLC
082	0	0	_221
100	1		_aGordon, Robert T.
245	1	4	_aThe complete restaurant management guide / _cRobert T. Gordon and Mark H. Brezinski.
246	3	0	_aRestaurant management guide
260			_aArmonk, New York : _bGlobal Books and Subscription Services, _cc1999
300			_axxv, 284 pages ; _c29 cm.
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
500			_aIncludes index.
504			_aIncludes index
505			_aContents: 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
541			_aNBS-Ayala _hP1120.50 _xRene Osorno _yHRM and Tourism _zHRM
650		0	_aRestaurant management.
700	1		_aBrezinski, Mark H.
906			_a7 _bcbc _corignew _d1 _eocip _f19 _gy-gencatlg
942			_2ddc _cGRM
998			_ckirsty[new] _d3/3/2015
998			_cida[checked and edited] _d08/03/2015
999			_c2861 _d2861