Successful Restaurant Management From Vision to Execution

by Wade, Donald

• ISBN13: 9781401819859
• ISBN10: 1401819850
• Edition: 1st
• Format: Paperback
• Copyright: 2005-12-27
• Publisher: Cengage Learning

Summary

This comprehensive text on owning and operating a successful restaurant is designed to teach every aspect of the restaurant business. Successful Restaurant Management includes comprehensive coverage of important topics including site selection, construction and design, menu engineering and development, sanitation management, finance, marketing, human resource management and much, much more. The principles of accounting are discussed and information on the purpose of a business plan, the contents of a business plan, and business structure are presented. Forms, checklists, training guides, employee manuals, job descriptions, and tips on using the internet are all included in this comprehensive resource. In addition, real life scenarios present real-world applications of key concepts.

Table of Contents

Preface	xi
Introduction to the Restaurant Business	xv
Why People Go into Business	xv
Understanding the Hospitality Industry	xv
Types of Restaurants	xvi
Why Restaurants Fail	xvii
Menu Design and Engineering	1	(22)
Understanding the Importance of a Menu	1	(2)
Menu Pricing Strategies	3	(3)
Menu Engineering and Design Strategies	6	(9)
Types of Menus	15	(5)
Mistakes in Menu Design	20	(3)
Marketing: Research Analysis and Building a Customer Base	23	(30)
The Role of Marketing	24	(3)
Target Market	27	(1)
Market Research	28	(1)
Concept Development	29	(4)
Marketing Plan	33	(12)
Promotion and Advertising	45	(8)
Site Selection	53	(18)
Gathering Information	53	(12)
Buying versus Leasing	65	(2)
Evaluating an Existing Restaurant Operation	67	(4)
Business Plan	71	(18)
Purpose of a Business Plan	71	(2)
Contents of a Business Plan	73	(11)
Business Structure	84	(5)
Finance and Accounting	89	(44)
Accounting Principles	89	(2)
Reports	91	(4)
Bank Accounts	95	(3)
Budgeting	98	(6)
Breakeven Sales Point	104	(1)
Analyzing the Financial Reports	105	(5)
Planning and Control	110	(7)
IRS and Other Federal and State Agencies	117	(1)
Financing a Business	118	(8)
Information Technology	126	(7)
Building the Restaurant	133	(26)
Planning, Design, and Construction	133	(2)
Design	135	(8)
Construction	143	(9)
American with Disabilities	152	(3)
Opening Process	155	(4)
Sanitation Management	159	(26)
Health Agencies and their Roles	159	(3)
Food-Borne Illness	162	(8)
Sanitation Management	170	(8)
Hazard Analysis Critical Control Point (HACCP)	178	(3)
Health Inspections	181	(4)
Operations and Analysis	185	(40)
Building the Team	185	(3)
Cost Controls and Systems	188	(31)
Safety and Security	219	(6)
Customer Service	225	(20)
It's All About the Customer	225	(2)
The Art of Customer Service	227	(2)
Moments of Truth	229	(5)
Owning the Dining Experience	234	(6)
Developing Customer Stories	240	(5)
Human Resource Management	245	(38)
Defining Human Resources	245	(2)
Manager Skills and Duties	247	(34)
Documentation	281	(2)
Conclusion	283	(2)
Appendices	285	(1)
A. Industry Support	285	(2)
B. Employee Manual	287	(6)
C. Job Descriptions	293	(6)
D. Training Guides	309	(12)
E. Forms and Checklists	321	(12)
F. Pre-Meal Topics	333	(2)
G. Recommended Reading	335