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The restaurant manager's handbook : how to set up, operate, and manage a financially successful food service operation

Author: Douglas Robert Brown
Publisher: Ocala, FL : Atlantic Pub. Group, ©2003.
Edition/Format:   Print book : CD for computer   Computer File : English : 3rd rev. edView all editions and formats
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Genre/Form: CD-ROMs
Document Type: Book, Computer File
All Authors / Contributors: Douglas Robert Brown
ISBN: 0910627096 9780910627092
OCLC Number: 50253065
Notes: Includes index.
Description: 1 volume (various pagings) ; 29 cm + 1 CD-ROM (4 3/4 in.)
Contents: ch. 1. Successful Pre-Opening Activities for a New Restaurant Venture. The Business Plan: Elements of a Business Plan --
The Business Plan: What It Includes --
The Business Plan: Description of the Business (Product/Services ; The Location) --
The Business Plan: The Marketing Plan (Competition ; Pricing and Sales ; Advertising and Public Relations) --
The Business Plan: The Management Plan --
The Business Plan: The Financial Management Plan (Start-up Budget ; Operating Budget) --
Types of Business Organizations --
Selecting the Restaurant Site Location (Score Sheet on Sites) --
Government Laws, Regulations, Licenses (State Registration ; City Business License ; Sales Tax ; Health Department License ; Fire Department Permit ; Building and Construction Permit ; Sign Permits ; State Liquor License ; Federal Identification Number ; Internal Revenue Registration) --
Opening the Restaurant Bank Account --
Insurance --
Organizing the Pre-Opening Activities (First-Priority Items ; Pre-Opening Promotion ; Initially Contacting Purveyors and Suppliers ; Payroll ; Public Utilities) --
Service Personnel Needed --
Other Services and Systems --
Music --
How Much China And Silverware To Order --
Worksheets (Start-up Cost Worksheet ; Furniture/Fixtures/Equipment Worksheet) --
A List of Necessary Miscellaneous Restaurant, Resort and Hotel Supplies --
Layout and Flowchart of a Typical Family-Type Restaurant --
Layout and Flowchart of a Typical Occasional-Type Restaurant --
Layout for Receiving, Storage and Employee Dining Areas --
ch. 2. The Basics of Buying & Selling a Restaurant. Determining the Restaurant's Value (Market Approach ; Cost Approach ; Income Approach ; The Value of Other Assets) --
Terms, Conditions and Price (Terms ; Conditions ; Determining Price from a Buyer's Perspective) --
Initial Investment --
Strategies for Selling (Looking for the Right Buyer) --
Strategies for Buying --
Financing (Borrowing Money ; How to Write a Loan Proposal) --
How Your Loan Request Will be Reviewed --
Closing the Sale --
ch. 3. How to Analyze & Invest in a Restaurant Franchise Opportunity. Definition of Franchising --
Advantages of Franchising --
Disadvantages of Franchising --
Minority Participation in Franchising --
Franchise Financing --
Evaluating a Franchise Opportunity (Questions to Answer Affirmatively Before Going into Franchising ; The Franchisor ; Your Market ; You--the Franchisee) --
ch. 4. Basic Cost Control for Food Service Operations: An Overview. Cost Controls Are Crucial --
Cost Ratios (Food Cost Percentage) --
Controlling Food Costs (Yield Costs ; Menu Sales Mix ; The Menu Itself) --
Pricing --
Financial Analysis --
Internal Controls --
Purchasing and Ordering (Inventory) --
Labor Productivity --
Beverage Controls --
ch. 5. Profitable Menu Planning: For Maximum Results --
Menu Style (Limited ; Extensive) --
Formatting Your Menu --
Developing the Menu Selections (Limiting the Menu) --
Truth and Accuracy in the Menu (Sample Menu ; Nutritional Claims on Menu) --
Menu Size and Cover --
Menu Design Software --
Copyrighting the Menu --
Printing the Menu --
Recipe and Procedure Manual (Ordering Manual) --
Projecting Menu Costs (To Compute the Yield Percentage ; To Compute the Actual Portion of a Product ; Projecting the Actual Average Cost Per Customer) --
Projecting Menu Prices --
The Beginning Inventory --
Accuracy in Menu Checklist --
Copyright Form TX --
Inventory Form --
Food Ordering Form --
ch. 6. Successful Kitchen Management & Control Procedures: For Maximum Efficiency. Kitchen Personnel (The Kitchen Director ; Preparation Cook ; Cooking Staff ; The Expediter ; Salad Preparer ; Dishwasher) --
Kitchen Procedures (Purchasing ; Receiving and Storing ; Rotation Procedures ; Temperature Ranges for Perishable Items ; Issuing ; Kitchen Cleanliness ; Clean-up Sheet for Each Cook) --
Kitchen Controls (Preparation Form ; Minimum Amount Needed Form ; Daily Yields ; Perpetual Inventory ; Guest Tickets and the Cashier ; Cook's Form) --
Sequence of Events --
Detailed Layout of Dishroom Equipment --
Detailed Layout of Kitchen Equipment in a Family Restaurant --
Perpetual Inventory Form --
Sign-out Sheet --
Preparation Form --
Minimum Amount Needed Form --
Yield Sheet --
Cashier's Report Form --
Ticket Issuance Form --
Cook's Form --
Ticket Itemization Form --
Want Sheet --
ch. 7. The Essentials of Food Safety, HACCP & Sanitation Practices. What Is HACCP? --
Why Use HACCP In Your Facility --
Using HACCP (Assess the Hazards ; Identify "Critical Control Points" ; Establish "Critical Limits" ; Monitor the "Critical Control Points" ; Take Corrective Action ; Develop a Record-Keeping System ; Verify Your System's Effectiveness) --
HACCP's Eight Key Steps of the Food-Service Process (Purchasing ; Receiving ; Storing ; Preparing ; Cooking ; Serving and Holding ; Cooling ; Reheating) --
The Difference Between Clean & Sanitary (Sanitizing Portable Equipment ; Sanitizing In-Place Equipment ; A First-Rate Facility) --
Bacteria (Dangerous Forms of Bacteria ; Controlling Bacteria ; Avoid Bacterial Cross-Contamination ; AIDS) --
Bugs, Insects and Animal Pests --
Kitchen Safety (Heat and Burns ; Cuts ; Electrical Shock ; Strains ; Slipping and Falling ; Fires ; Choking ; Exposure to Hazardous Chemicals) --
Manager Self-Inspection Checklist --
Temperature Log --
ch. 8. Successful Bar Management & Operations. Description of Liquor & Alcoholic Beverages (Whiskey ; Other Liquor ; Beer ; Common Bar Terms) --
Bar Operations (Liquor and Beer Ordering ; Pouring Procedures ; Bar Recipe and Procedure Manual ; Setting Bar Prices ; Some Enhancing Touches of Quality ; Bar Tab Procedures) --
Bar Personnel (The Bartender ; Cocktail Waitresses/Waiters) --
Bar Controls (First Step: Security ; Liquor Restocking ; Accounting for Bar Sales) --
Layout of a Typical Bar --
Bar Recipe and Procedure Manual --
Bartender's Report --
Liquor Order Form --
Liquor Inventory Form --
Liquor Used and Restocked Form --
ch. 9. Successful Wine Management & Operations. Selecting Wine for the Restaurant --
Ordering Wine --
Pricing Wine --
Service Procedures (Steps in the Proper Wine Service ; Opening Sparkling Wine and Champagne) --
Wine-By-The-Glass Programs (Half Bottles ; Decanting) --
Glassware --
Promoting Wine Sales --
Controlling Wine --
Wine Inventory Form --
Wine Order Form --
ch. 10. Successful Management of Operational Costs & Supplies. Operational Categories --
Ordering Operational Supplies --
Beginning Inventory --
Operational Order Form --
Operational Inventory Form. ch. 11. Computers & Your Food-Service Operation: How to Use Them & Profit From Them. What is a PC? --
Front-of-the-House Computer Systems --
Point-of-Sale Systems (Stand Alone Software Applications) --
Desktop Publishing Applications and Ideas --
The Future of Computers in Food Service --
The Effective Use of E-mail (Why to Use E-mail instead of the Post Office or Telephone ; Proper E-mail Etiquette ; Common E-mail Mistakes) --
The Internet and the World Wide Web (Do I Need a Web Site?) --
What to Put on Your Web Site --
How to Get an Effective Web Site --
ch. 12. Managing the Dining Room & Waitstaff Personnel for Maximum Service & Productivity. Pre-Service Duties (Setting the Table ; Side-Work Duties ; Closing Duties) --
Service Duties (Hosting ; Taking the Order ; Manually Giving and Collecting Orders ; Electronic Ordering Systems ; Table Service ; General Rules for Table Service ; Breakfast Service ; Luncheon Service ; Dinner Service ; Clearing the Table ; Presenting the Check) --
Supervising the Service --
Nature of Host Work --
Information Needed by the Host --
ch. 13. Successful Employee Relations & Labor Cost Controls. The Labor Problem in the Food-Service Industry --
Hiring Restaurant Employees (The Food-Service Labor Shortage ; Key Points for Conducting Employment Interviews ; Screening Potential Employees ; The Final Selection and Decision) --
Employee Handbook/Personnel Policy Manual --
Personnel File --
Training (Orientation and Instruction ; Outside Help in Training) --
Evaluating Performance --
Scheduling --
Labor Cost Control Concepts (Prepared Foods ; Kitchen Design and Equipment ; Electronic Ordering Systems) --
The Decision to Terminate an Employee --
Employee Performance Evaluation Form --
ch. 14. Public Relations for Your Restaurant: How to Get Customers in the Door With Little or No Cost. What Is Public Relations? --
What PR Does (and Doesn't Do) for You --
The Marriage of PR and Marketing (How to Apply Your PR Plan) --
Building and Supporting Strong Media Relations (What's News ; PR is Different from Advertising) --
Launching a Campaign (Special Events) --
Communicating to Your Guests-and the Value of-Loyalty --
Employee Relations is also Public Relations --
Talking to Your Community --
Planning for the Unforeseen --
ch. 15. Internal Restaurant Marketing: How to Keep Customers Coming Back to Your Establishment. Customers for Life --
Put Your Attention on Delighting Your Guests (Expectations ; Ways to Delight) --
Word of Mouth (Creating Points of Difference ; Educating Guests on Differences) --
Customer Loyalty Programs, or Frequent Diner Programs --
People, People, People (Presence ; Appreciation ; Getting to Know Your Guests ; Clubs) --
Staff (A Truly Effective Staff Meeting) --
Conclusion: Focus on Making Your Guests Happy --
ch. 16. Internal Bookkeeping: Accounting for Sales & Costs: Where Did It All Go? Accounting Software --
Accounts Payable (Invoices ; Chart of Accounts ; Total Monthly Purchases ; Managing the Restaurant's Cash Flow) --
Revenue Accounts and Reconciliation (Preparing and Auditing Sales Report) --
Payroll (Taxes and Tips ; Tipped Employees ; The Tip Rate Determination and Education Program ; Payroll Accounting ; Additional Payroll and Tip Tax Information) --
Daily Payroll Form --
Daily Sales Report Form --
Labor Analysis Form --
Wine Itemization Form --
Food itemization Form --
Purchase Ledger --
IRS Form 1244: Employee's Daily Record of Tips and Report to Employer --
ch. 17. Successful Budgeting & Profit Planning: For Maximum Results. Projecting the Operational Budget (Total Sales ; Material Costs ; Labor ; Controllable Operational Costs ; Services ; Utilities ; Fixed Operating Costs ; General Operating Costs ; Miscellaneous) --
Depreciation Worksheet and Record --
Operational Budget --
Sales Projection Form --
Depreciation Worksheet --
IRS Form 4562 Depreceiation and Amortization --
ch. 18. How to Prepare the Monthly Audit & Cost Projections: Putting It All Together. Defining the Accounting Period --
Monthly Audit Procedures --
Computing the Ending Inventory (Purpose ; Procedure ; Extending the Inventory) --
Projecting Costs --
Computing the Cost and Percentage Figure for Each Category --
Completing the Budget --
Analyzing the Completed Budget (Variations in Gross Profit ; Possible Food Cost Problem Ares ; Computing the Actual Yield Over a Specified Period of Time ; Weighted Food Cost Percentage ; Food Cost Percentage ; Daily Food Cost Analysis) --
Budget and Profit Planning (Breakeven Analysis) --
Breakeven Analysis Graphic Representation --
Breakeven Cost Analysis --
Materials Cost Projection Form --
Operational Supplies Cost Projection Form --
ch. 19. How to Perform an Internal Audit on a Restaurant/Bar Operation: Locate & Fix Profit Leaking Areas. Pre-Audit Plan (Gross Sales Ratio ; Third-Party Sources of Information ; Questions Prepared for the Interview of the Owner ; Interview Questions) --
Balance Sheet Examination (Internal Audit Techniques ; Discretionary Audit Procedures) --
Loans to Shareholders: Audit Techniques (Discretionary Audit Procedrues ; Audit Technique) --
Profit and Loss Statement Examination (Sales ; Other Income ; Purchases).
Responsibility: Douglas Robert Brown.

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   schema:description "ch. 1. Successful Pre-Opening Activities for a New Restaurant Venture. The Business Plan: Elements of a Business Plan -- The Business Plan: What It Includes -- The Business Plan: Description of the Business (Product/Services ; The Location) -- The Business Plan: The Marketing Plan (Competition ; Pricing and Sales ; Advertising and Public Relations) -- The Business Plan: The Management Plan -- The Business Plan: The Financial Management Plan (Start-up Budget ; Operating Budget) -- Types of Business Organizations -- Selecting the Restaurant Site Location (Score Sheet on Sites) -- Government Laws, Regulations, Licenses (State Registration ; City Business License ; Sales Tax ; Health Department License ; Fire Department Permit ; Building and Construction Permit ; Sign Permits ; State Liquor License ; Federal Identification Number ; Internal Revenue Registration) -- Opening the Restaurant Bank Account -- Insurance -- Organizing the Pre-Opening Activities (First-Priority Items ; Pre-Opening Promotion ; Initially Contacting Purveyors and Suppliers ; Payroll ; Public Utilities) -- Service Personnel Needed -- Other Services and Systems -- Music -- How Much China And Silverware To Order -- Worksheets (Start-up Cost Worksheet ; Furniture/Fixtures/Equipment Worksheet) -- A List of Necessary Miscellaneous Restaurant, Resort and Hotel Supplies -- Layout and Flowchart of a Typical Family-Type Restaurant -- Layout and Flowchart of a Typical Occasional-Type Restaurant -- Layout for Receiving, Storage and Employee Dining Areas -- ch. 2. The Basics of Buying & Selling a Restaurant. Determining the Restaurant's Value (Market Approach ; Cost Approach ; Income Approach ; The Value of Other Assets) -- Terms, Conditions and Price (Terms ; Conditions ; Determining Price from a Buyer's Perspective) -- Initial Investment -- Strategies for Selling (Looking for the Right Buyer) -- Strategies for Buying -- Financing (Borrowing Money ; How to Write a Loan Proposal) -- How Your Loan Request Will be Reviewed -- Closing the Sale -- ch. 3. How to Analyze & Invest in a Restaurant Franchise Opportunity. Definition of Franchising -- Advantages of Franchising -- Disadvantages of Franchising -- Minority Participation in Franchising -- Franchise Financing -- Evaluating a Franchise Opportunity (Questions to Answer Affirmatively Before Going into Franchising ; The Franchisor ; Your Market ; You--the Franchisee) -- ch. 4. Basic Cost Control for Food Service Operations: An Overview. Cost Controls Are Crucial -- Cost Ratios (Food Cost Percentage) -- Controlling Food Costs (Yield Costs ; Menu Sales Mix ; The Menu Itself) -- Pricing -- Financial Analysis -- Internal Controls -- Purchasing and Ordering (Inventory) -- Labor Productivity -- Beverage Controls -- ch. 5. Profitable Menu Planning: For Maximum Results -- Menu Style (Limited ; Extensive) -- Formatting Your Menu -- Developing the Menu Selections (Limiting the Menu) -- Truth and Accuracy in the Menu (Sample Menu ; Nutritional Claims on Menu) -- Menu Size and Cover -- Menu Design Software -- Copyrighting the Menu -- Printing the Menu -- Recipe and Procedure Manual (Ordering Manual) -- Projecting Menu Costs (To Compute the Yield Percentage ; To Compute the Actual Portion of a Product ; Projecting the Actual Average Cost Per Customer) -- Projecting Menu Prices -- The Beginning Inventory -- Accuracy in Menu Checklist -- Copyright Form TX -- Inventory Form -- Food Ordering Form -- ch. 6. Successful Kitchen Management & Control Procedures: For Maximum Efficiency. Kitchen Personnel (The Kitchen Director ; Preparation Cook ; Cooking Staff ; The Expediter ; Salad Preparer ; Dishwasher) -- Kitchen Procedures (Purchasing ; Receiving and Storing ; Rotation Procedures ; Temperature Ranges for Perishable Items ; Issuing ; Kitchen Cleanliness ; Clean-up Sheet for Each Cook) -- Kitchen Controls (Preparation Form ; Minimum Amount Needed Form ; Daily Yields ; Perpetual Inventory ; Guest Tickets and the Cashier ; Cook's Form) -- Sequence of Events -- Detailed Layout of Dishroom Equipment -- Detailed Layout of Kitchen Equipment in a Family Restaurant -- Perpetual Inventory Form -- Sign-out Sheet -- Preparation Form -- Minimum Amount Needed Form -- Yield Sheet -- Cashier's Report Form -- Ticket Issuance Form -- Cook's Form -- Ticket Itemization Form -- Want Sheet -- ch. 7. The Essentials of Food Safety, HACCP & Sanitation Practices. What Is HACCP? -- Why Use HACCP In Your Facility -- Using HACCP (Assess the Hazards ; Identify "Critical Control Points" ; Establish "Critical Limits" ; Monitor the "Critical Control Points" ; Take Corrective Action ; Develop a Record-Keeping System ; Verify Your System's Effectiveness) -- HACCP's Eight Key Steps of the Food-Service Process (Purchasing ; Receiving ; Storing ; Preparing ; Cooking ; Serving and Holding ; Cooling ; Reheating) -- The Difference Between Clean & Sanitary (Sanitizing Portable Equipment ; Sanitizing In-Place Equipment ; A First-Rate Facility) -- Bacteria (Dangerous Forms of Bacteria ; Controlling Bacteria ; Avoid Bacterial Cross-Contamination ; AIDS) -- Bugs, Insects and Animal Pests -- Kitchen Safety (Heat and Burns ; Cuts ; Electrical Shock ; Strains ; Slipping and Falling ; Fires ; Choking ; Exposure to Hazardous Chemicals) -- Manager Self-Inspection Checklist -- Temperature Log -- ch. 8. Successful Bar Management & Operations. Description of Liquor & Alcoholic Beverages (Whiskey ; Other Liquor ; Beer ; Common Bar Terms) -- Bar Operations (Liquor and Beer Ordering ; Pouring Procedures ; Bar Recipe and Procedure Manual ; Setting Bar Prices ; Some Enhancing Touches of Quality ; Bar Tab Procedures) -- Bar Personnel (The Bartender ; Cocktail Waitresses/Waiters) -- Bar Controls (First Step: Security ; Liquor Restocking ; Accounting for Bar Sales) -- Layout of a Typical Bar -- Bar Recipe and Procedure Manual -- Bartender's Report -- Liquor Order Form -- Liquor Inventory Form -- Liquor Used and Restocked Form -- ch. 9. Successful Wine Management & Operations. Selecting Wine for the Restaurant -- Ordering Wine -- Pricing Wine -- Service Procedures (Steps in the Proper Wine Service ; Opening Sparkling Wine and Champagne) -- Wine-By-The-Glass Programs (Half Bottles ; Decanting) -- Glassware -- Promoting Wine Sales -- Controlling Wine -- Wine Inventory Form -- Wine Order Form -- ch. 10. Successful Management of Operational Costs & Supplies. Operational Categories -- Ordering Operational Supplies -- Beginning Inventory -- Operational Order Form -- Operational Inventory Form."@en ;
   schema:description "ch. 11. Computers & Your Food-Service Operation: How to Use Them & Profit From Them. What is a PC? -- Front-of-the-House Computer Systems -- Point-of-Sale Systems (Stand Alone Software Applications) -- Desktop Publishing Applications and Ideas -- The Future of Computers in Food Service -- The Effective Use of E-mail (Why to Use E-mail instead of the Post Office or Telephone ; Proper E-mail Etiquette ; Common E-mail Mistakes) -- The Internet and the World Wide Web (Do I Need a Web Site?) -- What to Put on Your Web Site -- How to Get an Effective Web Site -- ch. 12. Managing the Dining Room & Waitstaff Personnel for Maximum Service & Productivity. Pre-Service Duties (Setting the Table ; Side-Work Duties ; Closing Duties) -- Service Duties (Hosting ; Taking the Order ; Manually Giving and Collecting Orders ; Electronic Ordering Systems ; Table Service ; General Rules for Table Service ; Breakfast Service ; Luncheon Service ; Dinner Service ; Clearing the Table ; Presenting the Check) -- Supervising the Service -- Nature of Host Work -- Information Needed by the Host -- ch. 13. Successful Employee Relations & Labor Cost Controls. The Labor Problem in the Food-Service Industry -- Hiring Restaurant Employees (The Food-Service Labor Shortage ; Key Points for Conducting Employment Interviews ; Screening Potential Employees ; The Final Selection and Decision) -- Employee Handbook/Personnel Policy Manual -- Personnel File -- Training (Orientation and Instruction ; Outside Help in Training) -- Evaluating Performance -- Scheduling -- Labor Cost Control Concepts (Prepared Foods ; Kitchen Design and Equipment ; Electronic Ordering Systems) -- The Decision to Terminate an Employee -- Employee Performance Evaluation Form -- ch. 14. Public Relations for Your Restaurant: How to Get Customers in the Door With Little or No Cost. What Is Public Relations? -- What PR Does (and Doesn't Do) for You -- The Marriage of PR and Marketing (How to Apply Your PR Plan) -- Building and Supporting Strong Media Relations (What's News ; PR is Different from Advertising) -- Launching a Campaign (Special Events) -- Communicating to Your Guests-and the Value of-Loyalty -- Employee Relations is also Public Relations -- Talking to Your Community -- Planning for the Unforeseen -- ch. 15. Internal Restaurant Marketing: How to Keep Customers Coming Back to Your Establishment. Customers for Life -- Put Your Attention on Delighting Your Guests (Expectations ; Ways to Delight) -- Word of Mouth (Creating Points of Difference ; Educating Guests on Differences) -- Customer Loyalty Programs, or Frequent Diner Programs -- People, People, People (Presence ; Appreciation ; Getting to Know Your Guests ; Clubs) -- Staff (A Truly Effective Staff Meeting) -- Conclusion: Focus on Making Your Guests Happy -- ch. 16. Internal Bookkeeping: Accounting for Sales & Costs: Where Did It All Go? Accounting Software -- Accounts Payable (Invoices ; Chart of Accounts ; Total Monthly Purchases ; Managing the Restaurant's Cash Flow) -- Revenue Accounts and Reconciliation (Preparing and Auditing Sales Report) -- Payroll (Taxes and Tips ; Tipped Employees ; The Tip Rate Determination and Education Program ; Payroll Accounting ; Additional Payroll and Tip Tax Information) -- Daily Payroll Form -- Daily Sales Report Form -- Labor Analysis Form -- Wine Itemization Form -- Food itemization Form -- Purchase Ledger -- IRS Form 1244: Employee's Daily Record of Tips and Report to Employer -- ch. 17. Successful Budgeting & Profit Planning: For Maximum Results. Projecting the Operational Budget (Total Sales ; Material Costs ; Labor ; Controllable Operational Costs ; Services ; Utilities ; Fixed Operating Costs ; General Operating Costs ; Miscellaneous) -- Depreciation Worksheet and Record -- Operational Budget -- Sales Projection Form -- Depreciation Worksheet -- IRS Form 4562 Depreceiation and Amortization -- ch. 18. How to Prepare the Monthly Audit & Cost Projections: Putting It All Together. Defining the Accounting Period -- Monthly Audit Procedures -- Computing the Ending Inventory (Purpose ; Procedure ; Extending the Inventory) -- Projecting Costs -- Computing the Cost and Percentage Figure for Each Category -- Completing the Budget -- Analyzing the Completed Budget (Variations in Gross Profit ; Possible Food Cost Problem Ares ; Computing the Actual Yield Over a Specified Period of Time ; Weighted Food Cost Percentage ; Food Cost Percentage ; Daily Food Cost Analysis) -- Budget and Profit Planning (Breakeven Analysis) -- Breakeven Analysis Graphic Representation -- Breakeven Cost Analysis -- Materials Cost Projection Form -- Operational Supplies Cost Projection Form -- ch. 19. How to Perform an Internal Audit on a Restaurant/Bar Operation: Locate & Fix Profit Leaking Areas. Pre-Audit Plan (Gross Sales Ratio ; Third-Party Sources of Information ; Questions Prepared for the Interview of the Owner ; Interview Questions) -- Balance Sheet Examination (Internal Audit Techniques ; Discretionary Audit Procedures) -- Loans to Shareholders: Audit Techniques (Discretionary Audit Procedrues ; Audit Technique) -- Profit and Loss Statement Examination (Sales ; Other Income ; Purchases)."@en ;
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