The Food Service Managers Guide To Creative Cost Cutting Over 2001 Innovative And Simple Ways To Save Your Food Service Operation Thousands By Reducing Expenses Book PDF, EPUB Download & Read Online Free

The Food Service Manager's Guide to Creative Cost Cutting

The Food Service Manager's Guide to Creative Cost Cutting

Author: Douglas Robert Brown
Publisher: Atlantic Publishing Company
ISBN: 0910627614
Pages: 588
Year: 2005
This is one of the very few books written for existing operators in both the commercial and non-commercial sectors. You will find over 2,001 practical, insider techniques and tips that have been gleaned from successful operators from around the world and tested in real-life food service businesses. You can put this information in place today to reduce expenses and expand profits. Easy to read and understand, this step-by-step guide and will take the mystery out of how to reduce costs in four critical areas: food, beverage, operations and labor. The companion CD-ROM is included with the print version of this book; however is not available for download with the electronic version. It may be obtained separately by contacting Atlantic Publishing Group at [email protected] Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.
The Non-commercial Food Service Manager's Handbook

The Non-commercial Food Service Manager's Handbook

Author: Douglas Robert Brown, Shri L. Henkel
Publisher: Atlantic Publishing Company
ISBN: 0910627819
Pages: 620
Year: 2007
Finally, the non-commercial food service director has a comprehensive manual to aid them in their day-to-day operations. This massive 624-page new book will show you step by step how to set up, operate, and manage a financially successful food service operation. The author has left no stone unturned. The book has 19 chapters that cover the entire process from startup to ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success, and showing how to avoid many common mistakes. While providing detailed instruction and examples, the author leads you through basic cost-control systems, menu planning, sample floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety and HACCP, dietary considerations, special patient/client needs, learn how to set up computer systems to save time and money, learn how to hire and keep a qualified professional staff, manage and train employees, accounting and 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 covers everything for which many companies pay consultants thousands of dollars. The companion CD-ROM is included with the print version of this book; however is not available for download with the electronic version. It may be obtained separately by contacting Atlantic Publishing Group at [email protected] Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company presidentâe(tm)s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.
How to Open a Financially Successful Pizza & Sub Restaurant

How to Open a Financially Successful Pizza & Sub Restaurant

Author: Shri L. Henkel, Douglas R. Brown
Publisher: Atlantic Publishing Company
ISBN: 0910627800
Pages: 491
Year: 2007
The explosive growth of the pizza and sub shops across the country has been phenomenal. Take a look at these stats: Americans eat approximately 100 acres of pizza each day, or about 350 slices per second. Pizza is a $32+ billion per year industry. Pizza restaurant growth continues to outpace overall restaurant growth. Pizzerias represent 17 percent of all restaurants. Pizza accounts for more that 10 percent of all food service sales. Here is the manual you need to cash in on this highly profitable segment of the food service industry. This new book is a comprehensive and detailed study of the business side of the restaurant. This superb manual should be studied by anyone investigating the opportunities of opening a pizza or sub restaurant. It will arm you with everything you need including sample business forms, leases, and contracts; worksheets and checklists for planning, opening, and running day-to-day operations; sample menus; inventory lists; plans and layouts; and dozens of other valuable, time-saving tools of the trade that no restaurant entrepreneur should be without. 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 (The companion CD-ROM has the actual pizza restaurant business plan that you can use in MS Word), basic cost-control systems, profitable menu planning, successful kitchen management, equipment layout and planning, food safety and HACCP, successful beverage management, legal concerns, sales and marketing techniques, pricing formulas, learn how to set up computer systems to save time and money, learn how to hire and keep a qualified professional staff, 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, and 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 manual delivers literally hundreds of innovative ways demonstrated to streamline your business. Learn new ways to make your operation 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 Companion CD Rom contains all the forms in the book as well as a sample business plan you can adapt for your business. The companion CD-ROM is included with the print version of this book; however is not available for download with the electronic version. It may be obtained separately by contacting Atlantic Publishing Group at [email protected] Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.
The Restaurant Manager's Success Chronicles

The Restaurant Manager's Success Chronicles

Author: Angela C. Adams
Publisher: Atlantic Publishing Company
ISBN: 0910627967
Pages: 284
Year: 2007-06-26
Restaurants are one of the most frequently started businesses, yet they have a high failure rate. This title provides real life examples of how successful restaurant operators avoid the pitfalls and thrive. It includes hundreds of tricks, tips and secrets on how to make money with your restaurant.
Food and Beverage Cost Control

Food and Beverage Cost Control

Author: Lea R. Dopson, David K. Hayes
Publisher: John Wiley & Sons
ISBN: 0470251387
Pages: 544
Year: 2010-03-02
Foodservice managers need a firm understanding and mastery of the principles of cost control in order to run a successful operation. With Food and Beverage Cost Control, Fifth Edition, Dopson and Hayes have created a comprehensive resource for both students and managers. Written in a user-friendly style, this text provides the necessary foundation in accounting, marketing, and legal issues, as well as foodservice, production, and sanitation. It also offers practical pedagogical tools, including chapter overviews, outlines, highlights, feature boxes, problems, Web links, technology tools, and key terms and concepts.
2,001 Innovative Ways to Save Your Company Thousands and Reduce Costs

2,001 Innovative Ways to Save Your Company Thousands and Reduce Costs

Author: Cheryl L. Russell
Publisher: Atlantic Publishing Company
ISBN: 0910627770
Pages: 351
Year: 2006-09-05
For the small business owner, every dollar you can save by reducing costs goes directly to the bottom line in increased profits. This book details over 2,000 specific ways that your company can reduce costs. It includes practical advice on many innovative ways to cut costs in almost every area of your business.
A Manager's Guide to Creative Cost Cutting

A Manager's Guide to Creative Cost Cutting

Author: David W. Young
Publisher: McGraw-Hill Companies
ISBN: 0071396977
Pages: 276
Year: 2003-01
This volume presents specific ways that companies can reduce costs without reducing staff, along with implementation plans and real-world case studies and examples.
Cost Reduction Analysis

Cost Reduction Analysis

Author: Steven M. Bragg
Publisher: John Wiley & Sons
ISBN: 0470622474
Pages: 336
Year: 2010-04-13
Discover the tools for knowing the costs your company should cut, without impacting its ability to deliver goods and services New from Steve Bragg, this book provides the tools for determining which costs a company should cut, without impacting its ability to deliver goods and services. It explains how to use throughput analysis in order to locate bottleneck operations in a company, which in turn dictates where capital investments should (and should not) be made. Delves into process analysis, to determine where excess resources are being used in a business process Describes the total cost of ownership, showing how a single purchasing decision actually snowballs into a variety of ancillary costs Shows how to create and use a spend management system to reduce procurement costs Shows how just-in-time systems can be used to eliminate inventory costs Cost Reduction Analysis: Tools and Strategies provides examples to show how much cost can potentially be eliminated to avoid drastic action later that can imperil your corporation's direction and future.
American Book Publishing Record

American Book Publishing Record

Author:
Publisher:
ISBN:
Pages:
Year: 2005

1001 Ways to Cut Your Expenses

1001 Ways to Cut Your Expenses

Author: Jonathan D. Pond
Publisher: Dell
ISBN: 0440504953
Pages: 288
Year: 1992
Provides practical tips on ways to save money in the home, shopping, with the family, handling financial matters, at work and play, and after retirement
Fit for Growth

Fit for Growth

Author: Couto, Deniz Caglar, John Plansky
Publisher: John Wiley & Sons
ISBN: 1119268532
Pages: 288
Year: 2017-01-10
A practical approach to business transformation Fit for Growth* is a unique approach to business transformation that explicitly connects growth strategy with cost management and organization restructuring. Drawing on 70-plus years of strategy consulting experience and in-depth research, the experts at PwC’s Strategy& lay out a winning framework that helps CEOs and senior executives transform their organizations for sustainable, profitable growth. This approach gives structure to strategy while promoting lasting change. Examples from Strategy&’s hundreds of clients illustrate successful transformation on the ground, and illuminate how senior and middle managers are able to take ownership and even thrive during difficult periods of transition. Throughout the Fit for Growth process, the focus is on maintaining consistent high-value performance while enabling fundamental change. Strategy& has helped major clients around the globe achieve significant and sustained results with its research-backed approach to restructuring and cost reduction. This book provides practical guidance for leveraging that expertise to make the choices that allow companies to: Achieve growth while reducing costs Manage transformation and transition productively Create lasting competitive advantage Deliver reliable, high-value performance Sustainable success is founded on efficiency and high performance. Companies are always looking to do more with less, but their efforts often work against them in the long run. Total business transformation requires total buy-in, and it entails a series of decisions that must not be made lightly. The Fit for Growth approach provides a clear strategy and practical framework for growth-oriented change, with expert guidance on getting it right. *Fit for Growth is a registered service mark of PwC Strategy& Inc. in the United States
Profit Building

Profit Building

Author: Perry Ludy
Publisher: ReadHowYouWant.com
ISBN: 1458795306
Pages: 254
Year: 2010-08
Improving Profit is the number one objective of business leaders, yet most do not truly understand how to move beyond the basics when it comes to cost reduction for profit improvement. Typically, a companys response to reducing cost is to reduce the workforce. People are laid off in large numbers and dollars are saved--or so it seems. This is a mistake, a short-term solution. Profit Building provides a better approach, one that focuses on profit improvement as a stand-alone process, demonstrating how an organization can achieve its goals to improve profitability and reduce cost through a proven method based on team innovation management. Perry J. Ludy offers a hands-on guide that shows managers how to move profit and loss financial reviews beyond the basics to creative solutions and genuine action plans. Using the authors five-step Profit Building Process (PBP), Profit Building shows how to organize teams with the specific purpose of improving profit--while providing an opportunity for employees to participate in developing cost reduction strategies so that profit improvement is perpetual. A system of step-by-step activities designed to produce immediate and continuous results, the PBP shows managers how to apply concepts from prior learning--such as teams, innovation management, and performance improvement planning--to create tailor-made strategies for any organization. And it introduces """"Questions Brainstorming,"""" a new twist to traditional brainstorming that fosters avid group participation resulting in better solutions. In order to achieve success beyond today, business leaders must leverage all resources available within the organization to improve profit, reduce cost, and create a better place to work. Profit Building is an executive handbook and a quick desk reference for managers that shows how to do just that.
Books in Print 2009-2010

Books in Print 2009-2010

Author:
Publisher:
ISBN: 0835250199
Pages:
Year: 2009

The Restaurant Manager's Handbook

The Restaurant Manager's Handbook

Author: Douglas Robert Brown
Publisher: Atlantic Publishing Company
ISBN: 0910627975
Pages: 1052
Year: 2007
The multiple award-winning Restaurant Manager's Handbook is the best-selling book on running a successful food service. Now in the fourth completely revised edition, nine new chapters detail restaurant layout, new equipment, principles for creating a safer work environment, and new effective techniques to interview, hire, train, and manage employees. We provide a new chapter on tips and IRS regulations as well as guidance for improved management, new methods to increase your bottom line by expanding the restaurant to include on- and off-premise catering operations. We ve added new chapters offering food nutrition guidelines and proper employee training. The Fourth Edition of the Restaurant Manager s Handbook is an invaluable asset to any existing restaurant owner or manager as well as anyone considering a career in restaurant management or ownership. All existing chapters have new and updated information. This includes extensive material on how to prepare a restaurant for a potential sale. There is even an expanded section on franchising. You will find many additional tips to help restaurant owners and managers learn to handle labor and operational expenses, rework menus, earn more from better bar management, and introduce up-scale wines and specialties for profit. You will discover an expanded section on restaurant marketing and promotion plus revised accounting and budgeting tips. This new edition includes photos and information from leading food service manufacturers to enhance the text. This new, comprehensive 800-page book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. The author has taken the risk out of running a restaurant business. Operators in the non-commercial segment as well as caterers and really anyone in the food service industry will rely on this book in everyday operations. Its 28 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 mistakes arising from being uninformed and inexperienced that can doom a restaurateur s 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, learning how to draw up a winning business plan, how to buy and sell a restaurant, how to franchise, and how to set up basic cost-control systems. You will have at your fingertips profitable menu planning, sample restaurant floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety, Hazardous and Critical Control Point (HACCP) information, and successful beverage management. Learn how to set up computer systems to save time and money and get brand new IRS tip-reporting requirements, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development. You will be able to generate high profile public relations and publicity, initiate low cost internal marketing ideas, and low- and no-cost ways to satisfy customers and build sales. You will learn how to keep bringing customers back, how to hire and keep a qualified professional staff, manage and train employees as well as accessing thousands of great tips and useful guidelines. This Restaurant Manager s Handbook covers everything that many consultants charge thousands of dollars to provide. The extensive resource guide details more than 7,000 suppliers to the industry virtually a separate book on its own. This reference book is essential for professionals in the hospitality field as well as newcomers who may be looking for answers to cost-containment and training issues.
Making Choices in Health

Making Choices in Health

Author: Tessa Tan-Torres Edejer, World Health Organization
Publisher: World Health Organization
ISBN: 9241546018
Pages: 318
Year: 2003-01-01
This guide provides information on the concepts involved in using cost-effectiveness analysis (CEA) to evaluate the costs and health effects of specific health policy interventions, taking into account the efficiency of current and proposed interventions and seeking to maximise the transferability of cost estimates across settings. Issues discussed include: a brief description of this 'generalized CEA' approach and its methodological differences to more traditional methods, study design, cost estimation, discounting, uncertainty and sensitivity analysis, and results reporting. The second part of the publication contains a series of papers on selected technical issues and applications, originally published in journals.