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.The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation 4th Edition - With Companion CD-ROM

by: Douglas Robert Brown

September 25, 2007


Talk about a seven-course menu!

If you are even remotely considering starting any type of restaurant or food operation, this book isn't dessert, but an absolute necessity, especially when you consider that a recent Ohio study found that a failure rate of between 57 and 61 percent for restaurants in their first year of operation.

It's hard to imagine any topic this book doesn't cover in its 39 extensively researched chapters, whether it's on how to get a sign permit, obtain financing, execute a successful business plan or, my favorite, how to speak "the language of wine."

Don't even think about opening a food place without reading this first. As many doughy thumbs up as a book ... Read More:
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Used Price: $39.97

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.The Professional Bar & Beverage Managers Handbook: How to Open and Operate a Financially Successful Bar, Tavern and Night Club

by: Douglas Robert Brown, Amanda Miron

October 30, 2005
It has been a few weeks since I have recieved this book and I believe that this will be a great tool for anyone looking to start a business. The books has many hints and tips that, im sure will make you business profitable. This is a must have for anyone wanting to open a resturant, bar or nightclub. Very impressive.
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Used Price: $39.97

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.The Encyclopedia Of Restaurant Training: A Complete Ready-to-Use Training Program for All Positions in the Food Service Industry

by: Douglas Robert Brown, Lora Arduser

January 06, 2005
Extremely useful set of forms and ideas for use in the restaurant industry. It is skewed towards full service restaurants; but still has lots of useful stuff to apply to QSR. Do not expect to find a treatise on training, though. The CD ROM helps to take advantage of the material because it has the full text on pdf format and several of the sections in MS-Word format.
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Used Price: $39.97

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.The Professional Caterer's Handbook: How to Open and Operate a Financially Successful Catering Business

by: Lora Arduser; Douglas Robert Brown

December 30, 2005
This book is more than worth its money in culinary gold. I recently graduated from culinary school and have started a catering business with my husband. I've read a number of books on how to start a catering business and have found this to be the best one yet. Lots of information and very good detail. Every caterer needs to have this copy in their reference library.
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Used Price: $39.00

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.How to Buy and/or Sell a Small Business for Maximum Profit: A Step-by-Step Guide

by: Douglas Robert Brown

January 30, 2006
This book is a complete step-be-step guide to buying/selling a small business. The author begins by explaining the process of choosing the right business for you. He continues by giving detailed explanations of each step of the process, following through to how to deal with your new employees.
The book includes a CD that contains the complete book plus a sample business plan that can be modified to suit your needs. Another benefit of the book is the simplified explanation of how to do a financial analysis of the prospective business. This analysis tells you a lot about the way a business operates and if the business is worth the investment risk.
I would recommend this book to anyone who is seriously looking into buying a small business. It is packed ... Read More:
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Used Price: $12.47

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

by: Lora Arduser; Douglas Robert Brown

2005-07
HACCP is the acronym for Hazard Analysis of Critical Control Points. This text, by Arduser and Brown is the be all and end all on the topic - in my view. It even comes with a companion CD-ROM that contains all forms from the book in Adobe Acrobat (PDF) and MS Word format. This is a major time saver when it comes to preparing and administering the required tests to staff members and the newly hired.

The comprehensive 530+ page text covers everything I can think of that relates to food safety in restaurants and other eateries. It is designed to teach food service managers and their employees the specifics of food safety in accordance with the FDA Food Code. This excellent training manual is in large print format that makes it easy to read. The writing is easy to ... Read More:
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Used Price: $39.97

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.The Non-Commercial Food Service Manager's Handbook: A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools, And Churches With Companion CD-ROM

by: Shri L. Henkel; Douglas Robert Brown

February 15, 2007
This book covers all areas you may need to run your operation and then some. It includes everything from menu planning and the proper equipment needed to marketing, how to hire good employees and how to handle inspectors. No aspect is missed. No matter what area you are concentrating on, it is covered in this book. From colleges and churches to prisons and nursing homes. It even includes a history lesson on the non-commercial food service industry. Being able to know these little facts will impress clients and vendors.
The authors even advise on programs to look for when purchasing a computer to run your operation and how to design an attractive Web site. It's a step by step guide for someone just starting out in the industry. The authors clearly break down the many, many ... Read More:
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.The Food Service Managers Guide to Creative Cost Cutting and Cost Control: Over 2001 Innovative and Simple Ways to Save Your Food Service Operation Thousands by Reducing Expenses

by: Douglas Robert Brown

October 30, 2005
Remove the mystery from restaurant operations and understand how a professional kitchen succeeds and where it fails with THE FOOD SERVICE MANAGER'S GUIDE TO CREATIVE COST CUTTING, a guide to simple ways to save a food service operation from bleeding money. Thousands of practical insider techniques and tips come from successful professional operations around the world and cover all the basics. It's a tiny percentage which makes the difference between a profitable establishment and one out of business: it's good to have a practical step-by-step guide to reducing costs in food, beverage, operations and labor alike. A 'must' for any serious professional restaurant or cookbook collection.


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.Leadership Processes and Follower Self-identity (Lea Series in Organization and Management.)

by: Robert G. Lord, Douglas J. Brown

July 01, 2003
This is a wonderful review of the newer psychological approach to leadership (and "followership"). Much of the previous academic work on this important topic falls short of giving a real explanation of how leadership works--what really makes people follow a leader. The Lord and Brown book integrates their own work, the work of social identity researchers such as Michael Hogg and Daan van Knippenberg, and the work of researchers in related areas (like social cognition and organizational justice)to give an excellent picture of how leadership functions in the behavior of leaders and in the mind of followers.
Be advised: This is a technical book that appears to be written for other academics. I think any intelligent layperson could understand the concepts presented here, but it probably ... Read More:
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Used Price: $85.03

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.Finding financing for your new restaurant concept

by: Douglas Robert Brown

1992
This is a wonderful review of the newer psychological approach to leadership (and "followership"). Much of the previous academic work on this important topic falls short of giving a real explanation of how leadership works--what really makes people follow a leader. The Lord and Brown book integrates their own work, the work of social identity researchers such as Michael Hogg and Daan van Knippenberg, and the work of researchers in related areas (like social cognition and organizational justice)to give an excellent picture of how leadership functions in the behavior of leaders and in the mind of followers.
Be advised: This is a technical book that appears to be written for other academics. I think any intelligent layperson could understand the concepts presented here, but it probably ... Read More:
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