This new book is written for the professional bartender. A copy belongs behind every bar. Whether running a stand-alone business or one incorporated into a restaurant, hotel, or food service operation, the successful bartender needs product and equipment knowledge, and a strong grasp of mixology.

This new book is more than just a recipe guide, although it contains nearly 1,500 different cocktails and shooters. This new book is fun and easy to read, the recipes are in alphabetical order with suggested glassware, ingredients, and garnishes. You will learn tips and tricks, bar terminology, measurements, how to set up a bar, glassware, responsible serving issues, garnishes, bar games and tricks, famous toasts, and much more. And you will find a special section on non-alcoholic drinks.

HACCP & Sanitation in Restaurants and Food Service Operations: A Practical guide based on the USDA Food Code-With Companion CD-ROM

According to the FDA, it is estimated that up to 76 million people get a food-borne illness each year. Since people don't go to the doctor for mild symptoms, the actual number of illnesses can't be known. But 5,000 people a year die from food-borne illness in the United States, and many others suffer long-term effects.

Most all of this sickness and death could have been prevented with the proper procedures that are taught in this comprehensive book. If these numbers don't upset you, realize that a food-borne outbreak in your establishment can put you out of business, and certainly if the business survives it will be severally damaged, this of course after the lawsuits are resolved. If you do not have proper sanitation methods and a HACCP program in place, you need to remedy that today.

The Restaurant Manager's Handbook, 3rd Edition

This comprehensive and massive 600 page new book will show you step-by-step how to set up, operate, and manage a financially successful foodservice operation. The author has left no stone unturned in explaining the risky business of running a restaurant. Operators in the non-commercial segment as well as caterers, and really anyone in the food service industry will find this book very useful.

The book's nineteen chapters cover the entire process of a restaurant start-up and ongoing management in an easy to understand way, pointing out methods to increase your chances
of success, and showing how to avoid the many common mistakes that can doom a start-up. The new companion CD-ROM contains all the forms demonstrated in the book for easy use in a PDF format.

While providing detailed instruction and  examples, the author leads you through finding a location that will bring success, learn how to draw up a winning business plan, how to buy and (sell ) a restaurant, franchising,  basic cost control systems, profitable menu planning, sample restaurant floor plans & diagrams, successful kitchen management, equipment layout and planning,  food safety & HACCP, successful beverage management, learn how to set up computer systems to save time and money,   learn how to hire & keep a qualified professional staff, brand new IRS tip reporting  requirements,  managing and training employees, generate high profile public relations and publicity, learn low cost internal marketing ideas,  low and no cost ways to satisfy customers and build sales, learn how to keep bringing customers back, accounting & bookkeeping procedures, auditing, successful budgeting and profit planning development,  as well as thousands  of great  tips and useful guidelines. The extensive resource Guide details over 7,000 suppliers to the industry, this directory could be a separate book on its own. This Restaurant Managers Handbook covers everything that many companies pay consultants thousands of dollars for. ideal for professionals in the hospitality field as well as newcomers who may be looking for answers to cost containment and training issues. There are literally hundreds of innovative ways demonstrated to streamline your restaurant business. Learn new ways to make the kitchen, bars, dining room, and front office run smoother and increase performance. Shut down waste, reduce costs, and increase profits. In addition operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, web sites, operating and cost cutting ideas, and mathematical formulas that can be easily applied to their operations.

The Encyclopedia of Restaurant Forms

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" p7924d with Successful Event Planning-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!

The Encyclopedia of Restaurant Training

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.

Opening a Restaurant

Restaurants are one of the most frequently started small businesses, yet have one of the highest failure rates. Survivors need a powerful strategic advantage: a sound business plan and feasibility study prior to opening. A new study from the Ohio State University has found the restaurant industry failure rate between 1996 and 1999 to be between 57-61 percent over three years. Don't be a statistic on the wrong side, plan now for success with this new book and CD-Rom package.

A business plan precisely defines your business, identifies your goals and serves as your firm's resume. The basic components include a current and pro forma balance sheet, an income statement and a cash flow analysis. It helps you allocate resources properly, handle unforeseen complications and make good business decisions. Because it provides specific and organized information about your company and how you will repay borrowed money, a good business plan is a crucial part of any loan application. Additionally, it informs personnel, suppliers and others about your operations and goals. Don't skip this vital step in opening your restaurant. Order today!

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.

How To Open a Financially Successful Bakery

How To Open a Financially Successful Bed & Breakfast or Small Hotel

How To Open a Financially Successful Coffee, Espresso & Tea Shop

How To Open a Financially Successful
Specialty Retail & Gourmet Foods Shop

How To Communicate With
Your Spanish & Asian Employees

Hotel Management and Operations

Resorts: Management and Operations

The Professional Housekeeper

The Gaming Industry: Introduction and Perspectives

Hospitality Law: Managing Legal Issues
in the Hospitality Industry

Hotel Front Office Management

The Complete Guide to Event Entertainment and Production

Casino Operations Management

HACCP & Sanitation In Restaurants And Food Service Operations: A Practical Guide Based On The USDA Food Code

According to the FDA, it is estimated that up to 76 million people get a food-borne illness each year. Since people don't go to the doctor for mild symptoms, the actual number of illnesses can't be known. But 5,000 people a year die from food-borne illness in the United States, and many others suffer long-term effects.

Most all of this sickness and death could have been prevented with the proper procedures that are taught in this comprehensive book. If these numbers don't upset you, realize that a food-borne outbreak in your establishment can put you out of business, and certainly
if the business survives it will be severally damaged, this of course after the lawsuits are resolved. If you do not have proper sanitation methods and a HACCP program in place, you need to remedy that today.

How To Hire, Train and KEEP The Best Employees For Your Small Business

You will learn the fundamentals of sound hiring, learn how to identify high-performance candidates and how to spot evasions. Innovative step-by-step descriptions of how to recruit, interview, hire, train and KEEP the best people for every position in your organization.

The book is filled to the brim with innovative and fun training ideas (that cost little or nothing) and ideas for increasing employee involvement and enthusiasm. When you get your employees involved and enthused, you will keep them interested and working with you, not against you. With the help of this book, get started today on building your workplace into one that inspires employees
to do excellent work because they really want to!

Webster's New World Dictionary of Culinary Arts,
Second Edition

MYOB: Mind Your Own Business, People, Performance, Profits

Restaurant Franchising, Second Edition

Franchising & Licensing: Two Ways to Build Your Business

The Restaurant Training Program

How To Open and Run a Successful Restaurant

Restaurant Site Location: Finding, Negotiating & Securing
The Best Food Service Site For Maximum Profit 

Buying & Selling A Restaurant Business: For Maximum Profit

Restaurant Marketing & Advertising:
For Just A Few Dollars A Day 

Restaurant Promotion & Publicity:
For Just A Few Dollars A Day 

Controlling Restaurant & Food Service Operating Costs 

Controlling Restaurant & Food Service Food Costs

Controlling Restaurant & Food Service Labor Costs

Controlling Liquor, Wine & Beverage Costs

Building Restaurant Profits: How To Ensure Maximum Results

Waiter & Waitress Training: How To Develop
Your Staff For Maximum Service & Profit

    

Bar & Beverage Operation: Ensuring
Success & Maximum Profit

Successful Catering: Managing The Catering
Operation For Maximum Profit

Food Service Menus: Pricing and Managing The Food Service Menu For Maximum Profit

Increasing Restaurant Sales: Boost Your Sales & Profits By Selling More Appetizers, Desserts, & Side Items