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Author: Raymond S. Schmidgall
Publisher: John Wiley & Sons
Published: 2002-10-02
Total Pages: 358
ISBN-13: 0471213799
DOWNLOAD EBOOKOne of the keys to a successful restaurant business is strong financial management. This volume in the Wiley Restaurant Basics Series provides restaurateurs with the tools necessary to manage their food-based operation by explaining basic accounting principles such as pricing, budgeting, cost control, payroll, and cash flow.
Author: John R. Walker
Publisher:
Published: 2004-11-01
Total Pages: 352
ISBN-13: 9780471728269
DOWNLOAD EBOOKAuthor: Walker
Publisher:
Published: 2007-11
Total Pages:
ISBN-13: 9780470299142
DOWNLOAD EBOOKAuthor: Raymond S. Schmidgall
Publisher:
Published: 2006-07-01
Total Pages: 784
ISBN-13: 9780470112984
DOWNLOAD EBOOKAuthor: John R. Walker
Publisher: John Wiley & Sons
Published: 2021-12-02
Total Pages: 434
ISBN-13: 1119762162
DOWNLOAD EBOOKTHE RESTAURANT AN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT BUSINESS In the newly revised The Restaurant: From Concept to Operation, Ninth Edition, accomplished hospitality and restaurant professional John R. Walker delivers a comprehensive exploration of opening a restaurant, from the initial idea to the grand opening. The book offers readers robust, applications-based coverage of all aspects of developing, opening, and running a restaurant. Readers will discover up-to-date material on staffing, legal and regulatory issues, cost control, financing, marketing and promotion, equipment and design, menus, sanitation, and concepts. Every chapter has been revised, updated and enhanced with several industry examples, sidebars, charts, tables, photos, and menus. The ninth edition of The Restaurant: From Concept to Operation provides readers with all the information they need to make sound decisions that will allow for the building of a thriving restaurant business. The book also offers: A thorough introduction to the restaurant business, from the history of eating out to the modern challenges of restaurant operation A comprehensive exploration of restaurants and their owners, including quick-casual, sandwich, family, fine-dining, and other establishments Practical discussions of menus, kitchens, and purchasing, including prices and pricing strategies, menu accuracy, health inspections, and food purchasing systems In-depth examinations of restaurant operations, including bar and beverage service, budgeting and control, and food production and sanitation An indispensable resource for undergraduate and graduate restaurant and food management services and business administration students, The Restaurant: From Concept to Operation, Ninth Edition is also perfect for aspiring and practicing restaurant owners and restaurant investors seeking a one-stop guide to the restaurant business.
Author: Walker
Publisher:
Published: 2002-09-01
Total Pages: 792
ISBN-13: 9780471432814
DOWNLOAD EBOOKAuthor: Martin G. Jagels
Publisher: John Wiley and Sons
Published: 2006-03-03
Total Pages: 610
ISBN-13: 0471687898
DOWNLOAD EBOOKThe success of every business in the hospitality industry depends on maximizing revenues and minimizing costs. Hospitality Man-agement Accounting, Ninth Edition continues its time-tested presentation of fundamental concepts and analytical techniques that are essential to taking control of real-world accounting systems, evaluating current and past operations, and effectively managing finances toward increased profits. This accessible Ninth Edition offers hands-on coverage of computer applications and practical decision-making skills to successfully prepare readers for the increasingly complex and competitive hospitality industry.
Author: Joe Bastianich
Publisher: Penguin
Published: 2012-05-01
Total Pages: 342
ISBN-13: 1101583541
DOWNLOAD EBOOKThe New York Times Bestselling Book--Great gift for Foodies “The best, funniest, most revealing inside look at the restaurant biz since Anthony Bourdain’s Kitchen Confidential.” —Jay McInerney With a foreword by Mario Batali Joe Bastianich is unquestionably one of the most successful restaurateurs in America—if not the world. So how did a nice Italian boy from Queens turn his passion for food and wine into an empire? In Restaurant Man, Joe charts a remarkable journey that first began in his parents’ neighborhood eatery. Along the way, he shares fascinating stories about his establishments and his superstar chef partners—his mother, Lidia Bastianich, and Mario Batali. Ever since Anthony Bourdain whet literary palates with Kitchen Confidential, restaurant memoirs have been mainstays of the bestseller lists. Serving up equal parts rock ’n’ roll and hard-ass business reality, Restaurant Man is a compelling ragu-to-riches chronicle that foodies and aspiring restauranteurs alike will be hankering to read.
Author: Shann Nix Jones
Publisher: Hay House, Inc
Published: 2020-09-15
Total Pages: 241
ISBN-13: 1401961177
DOWNLOAD EBOOKInspired by the author's rags-to-riches business story, this book explains how to combine passion with innovation to start a business. Practical tools, expert advice and innovative ideas to help you create a successful business that reflects your values, supports your lifestyle and creates real fulfilment. In 2014, in her farmhouse kitchen in Wales, Shann Nix Jones started to manufacture a relatively unknown probiotic goat's milk called kefir. It was a powerful healing remedy that cured her son's eczema and even saved her husband from a life-threatening MRSA infection. Today, the business she started on her kitchen table has 300,000 customers and an annual turnover of £4.5 million. In this book, Shann shares the innovative methods that helped her turn her passion into a sustainable business. Following these steps, you'll learn how to: develop an idea into a viable business that supports any lifestyle operate with meaningful values and stand out from the competition convert every obstacle into a launch pad balance work and family - and even weave both together to enhance your family life Shann believes that anyone can start a business following her 13 steps, and that doing so can bring you closer to creating a life in which you are the CEO of your business and your destiny.
Author: Zachary Weiner
Publisher:
Published: 2019-08-11
Total Pages: 226
ISBN-13: 9780578556246
DOWNLOAD EBOOKThe Back Office Restaurant Accounting Guide You've Been Searching for! Restaurants are notorious for their low margins and even lower success rates. It's no surprise that restaurant owners and operators are usually stressed out. Many wonder if they can ever truly break the cycle of a runaway payroll or ever-increasing food and beverage costs. It's no surprise that it's sometimes easier to quit than to push through. However, I argue that with the right support and know-how, owners and operators can set up and successfully execute all of their back-office tasks. With the help of my guide, anyone can run the balanced-book restaurant of their dreams. QuickBooks for Restaurants - A Bookkeeping and Accounting Guide shows restaurant owners and operators how QuickBooks software can be leveraged for restaurant success. I explain QuickBooks fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. I also guide owners and operators through the process of accounting for sales, payroll, inventory and more. Ultimately, I show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions. Inside, learn: How to record daily sales and payroll entries How to understand and navigate the regular accounts payable cycle How to manage day-to-day liabilities How to conquer restaurant inventory How to generate and understand key restaurant reports ZACHARY WEINER is a full-time business consultant helping small- to medium-sized businesses achieve their financial and operational goals. He specializes in restaurants, hospitality, startups, and real estate from pre-revenue to annual revenue of up to tens of millions of dollars. An entrepreneur and an economist by training, Zachary has written numerous bestselling books and guides that have helped thousands of small business owners and operators better manage their finances. His newest book brings a new and easy-to-understand perspective to the world of restaurant accounting.
