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This site is dedicated to promote the most comprehensive Restaurant Management Book ever printed –
The Restaurant Manager’s Handbook – How To Set Up, Operate, And Manage a Financially Successful Food Service Operation- Third completely revised Edition -with companion CD Rom
This site contains the Atlantic Publishing Company Press Release, Reader Reviews, as well as an Secure Online Ordering for the Restaurant Managers Handbook, as well as the exciting new Food Service Professional Guide TO Series.
 2004 Writers Notes Book Award Winner, May 18, 2005
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Writers Notes Magazine "Book Editor" (www.WritersNotes.com) - |
The Restaurant Manager’s Handbook is a no-nonsense, coverall manual for the food establishment industry. It’s the essence of a successful handbook-no jokes, parables, and preachy lectures, just the facts. If you delve into the heal-thy index for fault, you’ll abruptly bump into a page number for an answer, and if you’re currently running a restaurant and afraid to appear inadequate, you can load the handy CD-ROM and pretend you’re checking your e-mail while figuring out the monthly audit procedures or why the beer is flat. I’m not kidding. The next time your favorite kitchen runs short of the daily special or closes down for a lack of permit, serve them a copy of this great reference book.
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 Benjamin Franklin Award Winner 2003
Business
 Restaurant Manager’s Handbook, 3rd Edition, Atlantic Publishing Group, Inc.
Author Douglas R. Brown
Press Release for The Restaurant Managers Handbook
According to the US Small Business Administration 27 percent of all new restaurants fail in their first year, and 60 percent after just five years. These are of course only the failures actually reported. The reasons for these unfortunate statistics are many and varied, although they can be pinpointed to one main fact. There hasn’t been any comprehensive source of information to guide the prospective or struggling restaurateur about the subject of restaurant management, prior to the publication of this book.
Americans enjoy eating out, and the pace of development of their lifestyle indicates that they will continue to eat out more in the future. Eating out has become a form of entertainment. Higher economic levels, more mobility, and more women in the work force, will all lead to a continuing growth in the industry in the next decade. A preview of the 2002 Restaurant Industry Forecast available from the National Restaurant Association indicates the nation’s 858,000 restaurants will hit $407.8 billion in sales in 2002, an increase of almost 4 percent over 2001. The average annual household expenditure for food away from home in 1998 was $2,030, or $812 per erson. More than four out of 10 adults were restaurant patrons on a typical day in 1999.
As these figures clearly show, there is room for entry into the restaurant marketplace. Profits, however, can only be realized from the application of modern management procedures. Food service is a complex business. The preparation and the serving of food entails warehousing, manufacturing, and selling. It is one of the few retail trades where the product is manufactured, sold, and consumed on the premises.
Properly armed with the right information and entrepreneurial drive, the restaurant business can be very rewarding both financially and through a sense of personal achievement. Obviously large national chains have certainly developed systems to ensure profitability. This book will arm the prospective restaurateur with the right information.. The many valuable forms contained in this book are on the companion CD Rom for easy use. There is no other publication as comprehensive as “The Restaurant Managers Handbook”. This book truly is appropriately titled.
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.
The Restaurant Managers Handbook – How To Set Up, Operate, and manage a financially successful food service operation – Hard bound Leatherette cover with gold embossing 600 pages, 0ver 80 forms and diagrams, Companion CD Rom with all the forms for easy use, Extensive appendix, glossary, and index. $79.95 Order code RMH-02 ISBN 0-910627-09-6 CIP 2002011299.
Order Now
You may order through our secure shopping cart by clicking on the order link below. This link will take you to our parent website – Atlantic-PUB.com where you may complete your check out process:
 NEW! The Encyclopedia Of Restaurant Forms: A Complete Kit of Ready-to-Use Checklists, Worksheets and Training Aids for a Successful Food Service Operation
If you’re in the process of starting a new restaurant or are managing an existing food service operation, this is the one book you need to do it right. Always wanted a personal assistant at your disposal? Now you will have one, in book form! Designed to save the food service manager both time and money, you won’t know how you got along before with out it.
For the new and veteran food service operators alike, this book is essentially a unique "survival kit" packed with tested advice, practical guidelines and ready-to-use materials for all aspects of your job. The book and companion CD-Rom focuses on the issues, situations and tasks that you face daily in your management role as leader, manager, arbitrator, evaluator, chairperson, disciplinarian and more; from working with difficult customers and employees to ensuring the profitability of your operation.
Included in this book are hundreds of easy-to-implement tools, forms, checklists, posters, templates and training aids to help you get your operation organized, and easier to manage while building your bottom line! The material may be used as is or readily adapted for any food service application. For example, you’ll find a practical form to use when interviewing employees, a template for developing an employee schedule and checklists for examining the food service operation and preparing a budget.
Expertly organized, this unique book takes you step by step through each department of a restaurant, caterer, hotel and non-commercial operations. Among the topics covered are management principles of planning, organizing, coordinating, staffing, directing, controlling and evaluation; product purchasing, receiving, storing and issuing, preparation and service; employment and personnel practices; and management of equipment and money.
This manual will arm you with the right information to help you do your job. Keep it on your desk for continual reference. The many valuable forms contained in this work may be easily printed out and customized from the companion CD-Rom. There are over 488 ready-to-use business forms, checklists, training aids, contracts and agreements!
Item #ERF-02 $79.95  NEW! The Encyclopedia Of Restaurant Training: A Complete Ready-to-Use Training Program for All Positions in the Food Service Industry
Training is an investment for the future, the only foundation on which success can be built. Training delivers excellence in product and performance, elevating a good restaurant into a great one.
Training will keep the skills of its employees and management sharp. But in no other industry is its absence or presence as obvious as it is in the food service industry. It is hard to find good, qualified employees, and even harder to keep them. In addition, unemployment levels are low, and competition for qualified workers is tough. What’s the answer? Training! Constant training and re-enforcement keeps employees and management sharp and focused, and demonstrates the company cares enough to spend time and subsequently money on them. And that’s precisely what this new encyclopedic book will do for you – be your new training manager.
The first part of the book will teach you how to develop training programs for food service employees, and how to train the trainer. The book is full of training tips, tactics and how-tos that will show you proper presentation, and how to keep learners motivated both during and after the training. The second part of the book details specific job descriptions and detailed job performance skills for every position in a food service operation, from the general manager to dishwasher. There are study guides and tests for all positions. Some of the positions include General Manager, Kitchen Manager, Server, Dishwasher, Line Cook, Prep Cook, Bus Person, Host/Hostess, Bartender, Wine & Alcohol Service, Kitchen Steward, Food Safety, Employee Safety, Hotel Positions, etc. Specific instructions are provided for using equipment as well.
Item #ERT-02 $79.95
 These three titles are the ultimate reference for running a restaurant or food service operation! Each comes with companion CD-Rom.
The Encyclopedia Of Restaurant Training: A Complete Ready-to-Use Training Program for All Positions in the Food Service Industry
The restaurant manager’s handbook: How to Set Up, Operate and Manage a Financially Successful Food Service
Operation
The Encyclopedia Of Restaurant Forms: A Complete Kit of Ready-to-Use Checklists, Worksheets and Training Aids for a Successful Food Service Operation
SAVE OVER 20% ONLY $189.95
This item will be published June 2004. You may pre-order these items now, and they will ship immediately when available. Your credit card will not be charged until the items ships.
Item #RCT-02
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Julie Noble,
Restaurant operator in Phoenix, AZ, September 24, 2002,
Required reading
If you are thinking of entering the restaurant business - do yourself
a favor and pick up this book first - if you are in the business
already like me you will learn hundreds of ways to operate your
business better and save money |
A reviewer (Bruce Shaw), Food Service Consultant, September
24, 2002,
A Golden Treasure Every Restaurant Manager Must Own!
The first edition was an invaluable reference. This edition packs in
every critical piece the first edition had, plus tons more
information. This book has the relevant information needed to be
successful in the restaurant industry. What is truly unique is that
ALL of the information you need is all in one source, plus a companion
CD rom of forms and charts. The book even expands into development of
websites, email marketing and other "new" management and promotional
campaigns. Clearly - money well spent - if there is a better resource
out there, I have yet to find it, and this new edition is
unprecedented in the wealth, detail and usability of the information. |
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