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Coming in the Spring of 2007 -

The 4th Edition of the Award Winning and Best Selling

The Restaurant Manager's Handbook

Click for information on how to order your copy today.

The expanded table of contents is listed below.

Restaurant Manager’s Handbook 4^th Edition – Proposed TOC

Chap 1 –Successful Pre-Opening Activities for a Restaurant Venture (Orig #1)

Chap 2 – Basics of Buying a Restaurant (Orig #2)

Chap 3 - Creating a Successful Business Plan

Chap 4 - Steps to Secure Financing

Chap 5 – How to Analyze and Invest in a Restaurant Franchise (Orig #3)

Chap 6 - Effective Restaurant Layout & Remodeling Existing Facilities

Chap 7 – Basic Cost Control for Restaurants (Orig #4)

Chap 8 – Profitable Menu Planning (Orig #5)

Chap 9 - Dietary and Nutritional Guidelines 

Chap 10 - Choose The Proper Equipment

Chap 11 - Purchasing

Chap 12 - Inventory, Receiving and Storage -

Chap 13 - Food Buying Techniques

Chap 14 - Food Cost Controls

Chap 15 – Successful Kitchen Management & Control Procedures (Orig #6)

Chap 16 – Essentials of Food Safety, HACCP and Sanitation (Orig #7)

Chap 17 - Safety and Risk Management

Chap 18 – Successful Bar Layout, Set Up and Location (Orig #8)

Chap 19 - Bar Service, Precautions and Legalities

Chap 20 – Successful Wine Management (Orig #9)

Chap 21 – Management of Operational Costs and Supplies (Orig #10)

Chap 22 – Computers and Food Service Operations (Orig #11)

Chap 23 – Managing the Dining Room and Waitstaff (Orig #12)

Chap 24 - Suggestions to Increase Order Amount and the Bottom Line

Chap 25 - Interviewing and Hiring Employees

Chap 26 - Training Employees

Chap 27 – Employee Tips

Chap 28 - Daily Management of Employees

Chap 29 – Employee Relations (Orig #13)

Chap 30 - Labor Cost Controls

Chap 31 – Public Relations for Your Restaurant (Orig #14)

Chap 32 – Customers for Life (Orig #15)

Chap 33 - Promote Your Restaurant On the Internet

Chap 34 - Catering

Chap 35 – Internal Bookkeeping (Orig #16)

Chap 36 – Successful Budgeting and Profit Planning (Orig #17)

Chap 37 – How to Prepare the Monthly Audit and Cost Projections (Orig #18)

Chap 38 – Perform an Internal Audit on Rest and Bar Operations (Orig #19)

Chap 39 - Basics of Selling a Restaurant (Orig #2)

1000 Pages of Content and a Companion CD with Forms and More

Click for information on how to order your copy today.