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This is one of the very few books written for existing operators in both the commercial and non-commercial sectors. You will find over 2,001 practical, insider techniques and tips that have been gleaned from successful operators from around the world and tested in real-life food service businesses. You can put this information in place today to reduce expenses and expand profits. Easy to read and understand, this step-by-step guide and will take the mystery out of how to reduce costs in four critical areas: food, beverage, operations and labor. The companion CD-ROM is included with the print version of this book; however is not available for download with the electronic version. It may be obtained separately by contacting Atlantic Publishing Group at sales@atlantic-pub.com
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.
- Sales Rank: #1624081 in Books
- Brand: Brand: Atlantic Publishing Group Inc
- Published on: 2006-01-12
- Released on: 2005-10-30
- Original language: English
- Number of items: 1
- Dimensions: 11.30" h x 1.50" w x 8.80" l, 3.34 pounds
- Binding: Hardcover
- 600 pages
- Used Book in Good Condition
Review
From BOOK NEWS, Inc. May 2006
This practical guide for owners and managers of food service operations describes a wide variety of simple cost-cutting methods. Brown helps readers to investigate every aspect of their businesses to find out exactly where the money goes. A sampling of topics includes pricing menu items, trimming operational costs, scheduling staff, storing inventory, and preventing beverage theft. The CD-ROM contains all forms from the book in both PDF and MS Word format.
Reference & Research Book News
May 2006
Shannon Hendrickson
Book News Inc.
5739 NE Sumner Street
Portland, OR 97218
About the Author
Douglas R. Brown is a best selling author in the area of food service management, having worked for both national chains and independent restaurants, as well as consulting. He is the author of several new books on food service management, and numerous articles. In 1982 he established Atlantic Publishing Group, Inc. and today the company is the leader in providing training materials including books, videos, posters, tools and software to the industry.
Most helpful customer reviews
4 of 4 people found the following review helpful.
Big Book with a ton of tips...
By Dawn Sullivan
I am not an accountant. Just thinking about the bookkeeping associated with profit planning and cost cutting intimidates me. The Food Service Manager's Guide To Cost directed me to accounting software and tools such as Tasty Profits and the National Restaurant Association's Chart of Accounts to keep my books in order. I thought Point of Sale systems were items of convenience and style. The book showed me that POS systems monitor inventory, staff performance and schedules, and even reports possible theft. Tricks of the Trade, testimonials from established restaurateurs, give a wealth of insight. The book reveals thousands of cost cutting secrets such as using a celebrated chef to design your menu, but not actually cook it. There are also must-see tips for decreasing profit-loss of theft and an inefficient staff. The book is humongous and every page of it is filled with applicable tips to improve your bottom line without sacrificing quality.
1 of 2 people found the following review helpful.
Where a professional kitchen succeesds or fails...
By D. Donovan, Editor/Sr. Reviewer
Remove the mystery from restaurant operations and understand how a professional kitchen succeeds and where it fails with THE FOOD SERVICE MANAGER'S GUIDE TO CREATIVE COST CUTTING, a guide to simple ways to save a food service operation from bleeding money. Thousands of practical insider techniques and tips come from successful professional operations around the world and cover all the basics. It's a tiny percentage which makes the difference between a profitable establishment and one out of business: it's good to have a practical step-by-step guide to reducing costs in food, beverage, operations and labor alike. A 'must' for any serious professional restaurant or cookbook collection.
0 of 0 people found the following review helpful.
Five Stars
By MYAT KO KO
excellent for me that book
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