The Bar Manager's Guide to Controlling Costs PDF Download

Author: Thomas Morrell
Publisher: Lulu.com
ISBN: 0557898196
Category : Business & Economics
Languages : en
Pages : 106

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Book Description
In his second book on bar management, Thomas Morrell addresses two of the most common problems that face any bar manager. These are the problems of theft and waste. Inside this book you will find a lengthy discussion on controlling waste and preventing theft by your staff. Many tried and true strategies, based on the author's experience in the industry, are presented. Additionally, the first chapter of this book is dedicated to a discussion on bar cost control in general. This is an absolutely practical and useful guide for any bar owner or restaurant manager who needs to eliminate waste and combat theft or who wants to prevent it in the first place!

Author: Robert T. Gordon
Publisher: Routledge
ISBN: 1134898614
Category : Business & Economics
Languages : en
Pages : 311

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Book Description
Two highly successful veterans in the restaurant industry offer surefire tips to lower the risks of failure, avoid the common pitfalls, and make day-to-day operations smooth and profitable. Highlights of this practical handbook ---- menus: samples, special promotions, and charts and instructions to determine price for profit; -- food production: techniques for controlling food production, charts, sample records, and avoiding production problems; -- controlling costs: sound purchasing policies an good storage and handling practices; -- health and environmental issues: keeping up with governmental guidelines on environmental regulations and on dealing with food borne illnesses.The authors cover every detail of running a restaurant. Franchising, catering, changes in meat grading, labor management, cocktail lounge operations, computerized techniques in accounting, bookkeeping, and seating and much more are all covered at length. Restaurant owners and managers will surely find The Complete Restaurant Management Guide invaluable.

Author: Douglas Robert Brown
Publisher: Atlantic Publishing Company
ISBN: 0910627614
Category : Business & Economics
Languages : en
Pages : 789

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Book Description
This step-by-step guide will take the mystery out of how to reduce costs in four critical areas: food, beverage, operations and labor.

Author: P.E. Reid
Publisher: CRC Press
ISBN: 8770222339
Category : Business & Economics
Languages : en
Pages : 368

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Book Description
Covering everything required to build and manage a security system, Facility Manager's Guide to Security discusses the layout of the facility in order to provide security for workers, plants, processes, and products. The book covers distances and separation, fencing, access control, intrusion detection systems, pass key, key control systems, locks, hasps, and gates. It also explores more sophisticated systems such as closed circuit television, microwave transmitters, lasers, lighting, clear zone, and computer systems and control electronic systems. In addition, non-hardware aspects of security are examined, including security clearances and background checks, guards, rounds, shift work, training, and procedure development. Written by a former defense department official with 30 years of experience in the defense sector, this valuable book explains all aspect s of facility security. Facility managers will discover useful strategies for managing security personnel, guards, guard dogs, rounds shift work, training, procedure development, and other non-hardware elements of a security program.

Author: Lianabel Oliver
Publisher: Amacom Books
ISBN: 9780814470534
Category : Business & Economics
Languages : en
Pages : 376

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Book Description
This text provides a presentation of how to use financial information to manage costs. It explains how the financial processes of an organization are interrelated, and interprets these processes in the context of the firm's strategic objectives and long-term goals.

Author: Chris Parry
Publisher: Atlantic Publishing Company
ISBN: 9780910627214
Category : Business & Economics
Languages : en
Pages : 148

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Book Description
This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence. They are filled to the brim with up to date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you will not find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the theory. Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You will be using your highlighter a lot! The best part aside from the content is they are very moderately priced. The whole series may also be purchased the ISBN number for the series is 0910627266. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended! Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.

Author: Guy Lincoln
Publisher: Routledge
ISBN: 1136423834
Category : Business & Economics
Languages : en
Pages : 348

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Book Description
'Business Development in Licensed Retailing: a unit manager's guide' details the indispensable skills and techniques needed to manage units within licensed retail organisations in a flexible and entrepreneurial manner. This book: · Forms the basis of a complete course for a unit manager's development. · Provides an overview of the range of skills needed for effective unit management. · Supports the development of techniques with examples from existing best practice and case examples from companies such as JD Wetherspoon's, TGI Fridays and McDonald's amongst others. Business Development in Licensed Retailing considers the functional management techniques required at unit management level, covering recruitment, human resource management, operations, service quality and customer relations, financial measurement and analysis, promotions and strategic planning. The analysis systematically provides all the practical know-how you need to produce of a comprehensive business plan for your unit. Ending with a comprehensive case study that demonstrates all the aspects of business development working in a real-life scenario, the text is ideally suited for lecturers and management development personnel to use as a learning resource through which readers can apply the principles and techniques outlined.

Author: Lea R. Dopson
Publisher: John Wiley & Sons
ISBN: 0470251387
Category : Business & Economics
Languages : en
Pages : 577

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Book Description
Provides the theory, instruction, and practical skills needed to manage the functions of cost control, setting budgets and accurately pricing goods and services in the hospitality management and culinary business. --From publisher description.

Author: Brent W Knapp Pmp
Publisher: www.pmexam.com
ISBN: 0972665676
Category : Project management
Languages : en
Pages : 208

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Book Description
Apply your project management skills to the unique challenges of information technology (IT) projects with strategies developed in the field by experienced IT project managers. Discover critical success factors and hidden risks?and get proven, cost-effective solutions.This book addresses all areas of IT project management: hardware, software, systems integration, and human resources. In addition, the book addresses the role of the project manager at each phase of the project life cycle and helps you to gain the foundation, experience, techniques and tools to manage each stage of your project. You will learn techniques to set goals tied directly to stakeholder needs, get the most from your project management team and utilize project management tools to get work done on time and within budget.Designed for both new and veteran project managers, this book extends traditional project management concepts into the IT arena. You?ll gain an understanding of the strategies and skills necessary to manage IT projects of any size.

Author: Douglas Robert Brown
Publisher: Atlantic Publishing Company
ISBN: 0910627975
Category : Business & Economics
Languages : en
Pages : 1133

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Book Description
Book & CD. This comprehensive book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. This Restaurant Manager's Handbook covers everything that many consultants charge thousands of dollars to provide. The extensive resource guide details more than 7,000 suppliers to the industry -- virtually a separate book on its own. This reference book is essential for professionals in the hospitality field as well as newcomers who may be looking for answers to cost-containment and training issues. Demonstrated are literally hundreds of innovative ways to streamline your restaurant business. Learn new ways to make the kitchen, bars, dining room, and front office run smoother and increase performance. You will be able to shut down waste, reduce costs, and increase profits. In addition, operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, Web sites, operating and cost cutting ideas, and mathematical formulas that can be easily applied to their operations. Highly recommended!