Rating: 
Summary: Generic Junk
Review: This book is an elementary guide, definitely not one I would reccommend fo an upscale restaurant owner. Plenty of outdated material that has no relevence for todays operator.
Rating: 
Summary: The Tool You Can't Live WithOut !!
Review: This book is easily, one one of the most valuable resources to ANYONE in the hospitality industry! The material is presented in way that is easily absorbed, and is most useful and applicable from A-Z, whether you're in the kitchen, on the floor, or in the back-office. If you're just starting, or a seasoned professional, this is a must have to enhance all aspects of successful business, in the Food Service Industry.
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Summary: The best Restaurant Management Book ever Written!
Review: This book is incredible. Cut to the chase, solid packed with facts, not fluff. Indespensible to the beginner or seasoned professional. Any restaurant should have a well-used copy of this book handy!! I highly recommend this to any current, new or potential managers in the restaurant industry!!
Rating:
Summary: Excellent! A Spectacular Guide for a Professional Manager
Review: This book shows specific step by step detailed information on how to run a Restaurant. The 19 Chapters are filled with valuable information on EVERY point from Starting up to Operation. The additional information of the directory of Food Service Suppliers, Manufactureres and Distributors has been very useful.
Rating:
Summary: Excellent! Very Usefull Book
Review: This book was very informative and particular. The CD Rom was very helpful with the forms. Every Chapter had something that I could use in my every day managment.
Rating:
Summary: Fabulous Book
Review: This comprehensive 600 page book showed me in detail how to set up, operate, and manage a restaurant business. The author covers everything there is to know about the very risky business of running a restaurant.As a caterer looking to open a restaurant I also found the book very helpful. I didn't need recipes or help in sales - I needed help in running the financial aspects of my business.The chpater on computers was very helpful as well.The book is very easy to read and understand. Complicated accounting subjects are simplified, easy to understand and ( almost) fun to apply. 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 helped me locate a manufacturer I needed a part from - I will use this book often.
Rating:
Summary: Hospitality News November 2002
Review: This comprehensive and massive 600 page new book will show you step-by-step how to set up, operate, and manage a financially successful foodservice operation. The author has left no stone unturned in explaining the risky business of running a restaurant. Operators in the non-commercial segment as well as caterers, and really anyone in the food service industry will find this book very useful.The books nineteen chapters cover the entire process of a restaurant start-up and ongoing management in an easy to understand way, pointing out methods to increase your chances of success, and showing how to avoid the many common mistakes that can doom a start-up. The new companion CD rom contains all the forms demonstrated in the book for easy use in a PDF format.There are literally hundreds of innovative ways demonstrated to streamline your restaurant business. Learn new ways to make the kitchen, bars, dining room, and front office run smoother and increase performance. Shut down waste, reduce costs, and increase profits.
Rating:
Summary: A must have book !
Review: This is a great easy to read book for either the person who might be wondering what is entailed on how to start up a food service operation or the person who is already in business and wants to manage better.
Doug Brown is a very realist business man who can relate his experiences into your successes.
Every resturant owner should have this book!
Rating:
Summary: Comprehensive and Applicable
Review: Used continuosly as a resource in our successful business. Outlines useful techniques, resources, forms, operation methods, and management styles. Description of the food service business starts from before you open the doors through daily operations, a guide to behind the scene neccessities(finances, forms, staffing, kitchen and bar management). Highly recommend-this is a user friendly, comprehensive and applicable resource!!
Rating:
Summary: Comprehensive Book
Review: Very comprehensive book on the subject - the CD rom is a great benefit -
Ed Manley, CFE
President and Chief Operating Officer
International Food Service Executives Association
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