The Restaurant Managers Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation

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Summary: The Best Book On Food Service Management
Review: Probably the best book ever written as far as running a restaurant goes. Very easy to read and fun.Worth its weight in gold, this is what companies pay consultants thousands of dollars for. Even after reading it several times, i still pick it up just to remind myself how simple it all is.

Rating:
Summary: The Best Book On Food Service Management
Review: Probably the best book ever written as far as running a restaurant goes. Very easy to read.Worth its weight in gold,( and it is very heavy) The CD rom was an added bonus - this is what I have paid consultants alot of money for for. Even after reading it several times, I still review it on current issues and problems - it stays on my book shelf for ready use.

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Summary: Superb!!
Review: The books nineteen chapters cover the entire process of a restaurant start-up and ongoing management.The companion CD rom which contains all the forms is worth the modest price of the book alone. I would highly recomend this book to anyone in the industry now or who wants to get started with sound financial planning. Also the extensive resource guide in the back of the book is superb - we will use this book often.

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Summary: Restaurant Managers Handbook
Review: The first edition was an invaluable reference. This edition packs in every critical piece the first edition had, plus tons more information. This book has the relevant information needed to be successful in the restaurant industry. What is truly unique is that ALL of the information you need is all in one source, plus a companion CD rom of forms and charts. The book even expands into development of websites, email marketing and other "new" management and promotional campains. Clearly - money well spent - if there is a better resource out there, I have yet to find it, and this new edition is unprecendented in the wealth, detail and useability of the information.

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Summary: A very thorough analysis!
Review: This book covers a wide array of business concerns pertaining to F&B operations. Focuses on not just the technical/planning aspects of operations, but also look into the dynamics of work force management and human issues. Highly recommended for the F&B entrepreneurs.

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Summary: If you know the restaurant business, this book is not for u
Review: This book has a lot of information, however it does not go into great detail for those who are familiar with the principals listed inside but are looking to expand on those ideas. If you are an experienced restaurant manager or owner, this book is a waste of money.

Rating:
Summary: If you know the restaurant business, this book is not for u
Review: This book has a lot of information, however it does not go into great detail for those who are familiar with the principals listed inside but are looking to expand on those ideas. If you are an experienced restaurant manager or owner, this book is a waste of money.

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Summary: Great Edition
Review: This book has everything you need to successfully manage any restaurant. The easy reading and larger print helped me locate items that I needed. The added forms, CD companion and the section listing State Restaurant Associations was a special benefit. I would recommend this book to all.

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Summary: Hospitality News November 2002
Review: This book has outlined the most important issues for new restaurant managers. There is still plenty of information out there for old timers as well. I wish I had this book available to me fifteen years ago. It should be required reading for all new managers.

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Summary: Must read for new entrepreneurs
Review: This book has outlined the most important issues for new restaurant managers. There is still plenty of information out there for old timers as well. I wish I had this book available to me fifteen years ago. It should be required reading for all new managers.