The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation 4th Edition - With Companion CD-ROM

All I can say is truly the nuts and bolts with running a restaurant business, myself owner of a family restaurant 60+ years old bringing up to date with paperwork and forms especially the software aspect having someof these key elements in place is really a life saver great book for those of us with successful business and not alot of time thank god for the index because its a massive book with a chock full of information, for those that don't like the book I would lovfe to see their shop quite curious but its a lot of info, to say this book is for a novice, no its not, it will prevent the novice from making bad decisions right off the bat but the book to me in my opinion is for an established restaurateur. The only thing that I would like to see is more formulas. Other than that great book.

I purchased this handbook as I figured it could show me more tips about being a better manager. This handbook is so full of information I had never thought of. It helps you looks at all the different aspects of a restaurant. It goes over the basics of buying or leasing a restaurant, creating a succesful business plan, effective layout and remodeling, profitable menu planning, dissusses wine and food selections. I was so surprised so see to what degree this book covered. I learned more from little items which checklists included to where it would be hard for anyone not to be a better owner of a restaurant, let alone know how each employee should be acting, and what jobs they need to do. Cleaning schedules ... yes, I was overwhelmed by this book and all the references it provides if you need further assistance. I use the CD and book so often ... and HIGHLY recommend it to anyone with a business, or starting one.

Want to open a restaurant? This is certainly THE book you need. It covers every little detail - from the best skin protecting gloves your prep cooks should use to the type of silverware you should have based on your restaurant's style. It's like a restaurant bible, I just got mine today when I was about to step out to the gym, and alas, this arrives. Boy was I tempted to bring it with me and plop it on top of the treadmill while I exercised, but I didn't want to get strange stares hahaha. Overall, it's an excellent excellent book. All of my questions are being answered. Highly recommended!

i bought this book for my bf because hes looking into starting his own resturant and i thought id help...i saw this book and i looked at the reviews for it and there was a lot of pleased customers stating that this book goes threw step by step of owning your onw resturant im not a person who knows anything about the resturant business and what to look for but i took a chance on ordering this book...im glad i did my bf loved it he said it covers everything and he likes that it comes with the cd-rom he said it will be of great help if your serious about the resturant bizz then i would recommend this book itll give you a head start on things!!!

Let me start out by saying I am not a pro in the food industry. I have always had an interest in having a little sandwhich shop. But I got cold feet because so many fold after a short period of time. This book will explain why. I think this book is a must have for anyone starting out. I think pros would like it too, but you would have to ask one. Let me just say that if this book got lost I would buy another right away. You can't go wrong buying it.

After reading nearly all of this book I can tell you that this text is in fact helpful, however its the information quality that worries me. The 1000+ pages in this book provide the reader with a great breath of info, but with that said the depth of that information is about as deep as a shower. It has vision but lacks insight; has quantity but the discussion lacks quality. While the book covers every relevant topic regarding restaurants, if fails to offer any insight into how a restauranteur thought process actually goes and lacks the critical thinking I was hoping for. In the end it is basically a series of lists. It can be summed up as a series of things a restauranteur can do for his business... with no thought really given as to whether or not a restauranteur should do them. Also this textbook is more boring than most you've probably read as it lacks: Q & A, relevant stories or examples, graphical data, and other common textbook features that make reading more interesting. This post is not meant to come across as negative because this book is overall very helpful. However you should know before you purchase this book that: much of the information is obvious and common sensical, Atlantic-pub treats this book as an infomercial for a myriad of products it sells, it also tries to sell other company's products on page after page, and finally if you incorporated every one of the million suggestions in this book I suspect you'd end up either broke and or just plain annoyed with all the unnecessary additions to your business. Summary: Helpful in that it covers all the topics that you need to know, but frustrating in that 90% of the time it is overly simplistic. Pros include: Quantity of topics covered, helpful forms, and case studies. Cons include: uninsightful, tons of advertisements, and more dry than any textbook I've read.

Love this massive book of great info. It's everything you need to know to be successful. Love love. Thank you to the author for the time it took to compile such important and on point info. This is a tremendous deal thanks to the seller.

Outstanding step-by-step guide on opening and operating a restaurant. Some things are a bit out dated, but the author does a remarkable job honing in on the varies parts of restaurant operations, to include, a breakdown analysis of each section as such of a how-to guide. Great Book and the CD Rom is truly a treat!