This book focuses on the practical aspects of managing a restaurant, covering everything from accounting to wine storage, with special emphasis on the everincreasing role of the computer in all phases of operation. Regardless of whether or not your background includes computer; whether you run a small, neighborhood café or a national chain; or whether you have been in business for years or are just starting out, Restaurant Operations and Controls: A Practical Guide has something to offer you.
If you are already computer knowledgeable you may wish to go directly to the food service systems section. Those of you with a strong background in the food service industry should begin with the computer review. If you are one of the the lucky few who has knowledge of both areas, congratulations!
We have tried to suggest a computerized food service accounting and management information system that is usable by any operation under the broad category of "food service" There are many underlying principles of accounting and food service procedures that are similar to all of the food service establishments regardless of whether you are a large institutional operation or a mom and pop diner or anything in between. There are, of course, many operating differences as well. The underlying principles of computerized restaurant controls are such that they can work for any food service operations, so you should be able to customize a set of forms for your own use easily.
1. Restaurant System
2. Computer: Who Needs Them?
3. The Menu: The Basic Tool For Better Profits
4. Profitable Purchasing Techniques
5. Inventory Management
6. Basic Kitchen Management
7. The Bar Manager
8. Labor Control: Keeping Payroll Costs in Line
9. Sales And Cash Controls
10. Special Events
,etc.