The Food Service Professionals Guide to Controlling Restaurant and Food Service Food Costs
By (author) Douglas Robert Brown
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Food Service Professionals Guide to Controlling Restaurant and Food Service Food Costs by Douglas Robert Brown
Book DescriptionThe books in this series from the editors of the Food Service Professional 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 won't 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 is comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas.
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Book DetailsISBN: 9780910627160
(140mm x 215mm x 11mm)
Imprint: Atlantic Publishing Co
Publisher: Atlantic Publishing Co
Publish Date: 2-Sep-2002
Country of Publication: United States
Books By Author Douglas Robert Brown
How to Open a Financially Successful Pizza and Sub Restaurant, Paperback (August 2006)
Provides a detailed study of the business side of the pizza restaurant for those investigating the opportunities of opening a pizza or sub restaurant. This book and CD arms you with what you need including sample business forms, leases, and contracts; worksheets and checklists for planning, opening, and running day-to-day operations; and more.
Professional Caterer's Handbook, Hardback (December 2005)
A manual that shows you step by step how to set up, operate and manage a financially successful catering business. It explains the risky but potentially highly rewarding business of catering. It covers the fundamentals such as: profitable menu planning, successful kitchen management, equipment layout and planning, and food safety and HACCP.
Professional Bar and Beverage Manager's Handbook, Hardback (October 2005)
A successful beverage operation is much more than top-shelf cocktails. This pack of book and CD-ROM shows you step by step how to set up, operate and manage a financially successful beverage operation. It is intended for professionals in the hospitality field, and others looking for answers to cost containment and training issues.
HACCP and Sanitation in Restaurants and Food Service Operations, Hardback (July 2005)» View all books by Douglas Robert Brown
Based on the USDA Food Code, this book teaches the food service manager and employees various aspects of food safety, HACCP, and sanitation from purchasing and receiving food to properly washing the dishes. It helps learn about topics such as time and temperature abuses, cross-contamination, personal hygiene practices, and others.
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Author Biography - Douglas Robert Brown
Douglas R. Brown is a best selling author and publisher of computer software and books specific to the food service industry. His extensive background and years of service in the food service industry provides the practical insight into the business so desperately needed in the highly volatile food service industry."
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