Author : Chef Dhir
Publisher : CreateSpace
ISBN 13 : 9781502867476
Total Pages : 480 pages
Book Rating : 4.8/5 (674 download)
Book Synopsis Restaurant Management Bible by : Chef Dhir
Download or read book Restaurant Management Bible written by Chef Dhir and published by CreateSpace. This book was released on 2014-09-20 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: The manager plays a very important role as a member of the restaurant team. It is the manager who leads the team to success by effectively managing his or her team and the restaurant's operation. Restaurants take great pride in the quality of their service. Their high standards can only be maintained through great people like you who share their values and desire to provide customers with the best experience each time they visit the establishment. This Restaurant Management Bible will provide you with every information related to your job within the restaurant. We are confident that through using this guide as a reference and practicing your procedures through hands-on training, you will be on your way to becoming a successful manager. Once again, congratulations on deciding to undertake The Hospitality Plus Restaurant Manager/Management Training. Many home cooks have aspirations of owning their own restaurant, serving their dishes to a wide audience of hungry customers. However, good food alone is not enough to bring success to your new restaurant. You'll need great managerial and leadership skills to bring your staff together and keep your restaurant running smoothly. Instead of diving headfirst into the world of restaurant management, it's important to get a good idea of what it takes to own and supervise a restaurant successfully. In addition, you'll want to familiarize yourself in all the proper procedures and regulations in your respective state. Whether on food safety or the forms needed to open a restaurant, obtaining the right information is critical to starting a successful business. Your value to your brand as a leader in the restaurant and hospitality industry is derived from your ability to manage various metrics that contribute to excellence in service and profitability of the venue. These metrics include but are not limited to costs for food and labor, and table turnover. Staff engagement and training, and production efficiency also form part of your commercial brief. All of these are areas you are expected to manage and monitor, and improve! Covers all of these topics: Introduction to Restaurant Management Training Managing Restaurant Operations Managing Sanitation and Safety Food Temperature - Controlling & Monitoring HACCP Managing Restaurant Safety Managing Guest Service Marketing the Restaurant Food, Beverage and Labor Control Financial Reports Managing Employee Selection Managing Employees Managing Training and Development Providing Leadership Just Some Titbits
