This new series from the editors of the Food Service Professional Magazine are the best and most comprehensive books for serious food service operational available today. These step-by-step guides on a specific management subject are easy-to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information. These books cover all the bases, providing clear explanation and helpful, specific information.

Restaurant Site Location Contents: Know Yourself and Your Market Market Research How to Conduct Research in the Greater Geographic Area How to Conduct Research in the Market Area Sales Forecasting Trade Area Characteristics Looking For Your Specific Location Securing and Negotiating a Location Start-up Money Loans After the Deal

Buying and Selling A Restaurant Business Contents: Basic Requirements Preparation Franchising Leasing Financing the Deal Other Possibilities Ensuring Future Success

Restaurant Marketing and Advertising Contents: Customers for Life Marketing the Menu Your Staff is Your Best Asset The Competition - Stay One Step Ahead Promoting Your Restaurant Marketing Your Restaurant to Kids, Parents, and Families External Marketing

Restaurant Promotion and Publicity Contents: The Power of the Press Promotional Basics Your Business Can't Live Without Daring Publicity Stunts to Jump-Start Your Business Pampering Promotions to Pack 'em In Word-of-mouth Promotions to Make Your Sales Sparkle Point-of-sale Promotions Monthly Marketing for Promotions and Publicity 365 Days of Promotions

Controlling Restaurant and Food Service Operating Costs Contents: The Bottom Line Take an Objective Look at Your Restaurant Trimming Operational Costs Reducing Food Costs Purchasing and Storage Reducing Maintenance and Repair Costs Staffing and Management Security and Theft Prevention Breakage, Storage and Spoilage

Controlling Restaurant and Food Service Food Costs Contents: Overview Math and Cost Ratios The Menu, Pricing and Standardized Recipes Purchasing Receiving Storage Production and Service Security and Safety Technology

Controlling Restaurant and Food Service Labor Costs Contents: The Foundation of Success Building Your Team Saving Payroll Dollars Training Employee Supervision Scheduling Your Staff Productivity Productive Buildings Financial Decisions

Controlling Liquor, Wine, and Beverage Costs Contents: Budgeting and Forecasting Costing, Margins and Cash Control Purchasing Inventory Control Portion Control Theft Drink Selection Staff Recruitment, Management and Training Other Opportunities to Control Costs in the Beverage Industry

Building Restaurant Profits Contents: Getting Started Profit Planning and Cost Control A Financially Profitable Menu Pricing Successfully Pleasing Customers The Restaurant Interior The Extra Mile Employees Marketing and Profitability Behind the Scenes

Waiter and Waitress Training Contents: The Restaurant Team Elements of Service Hiring and Terminating Retaining Your Service Staff Training Your Service Staff Training Topics Motivating

Bar and Beverage Operation Contents: The Basics The Hardware The Stock The Staff The Serving The Lure The Profits The Expansion

Successful Catering Contents: Getting Started Types of Catering Writing a Contract Staffing and Personnel The Kitchen and Service Equipment Food Preparation and Menu Sanitation, Health and Safety Procedures Food Presentation Marketing and Pricing Budgeting and Accounting

Food Service Menus Contents: Getting Started Menu Development Menu Design Menu Management Supports Menu Pricing Marketing Your Menu (and Your Restaurant) Operational Controls and Menu Management Final Tasks

Restaurant Design Contents: Research and Planning Building Your Team Construction and Renovation Environmental and Safety Issues Building Systems Front of House Back-of-the-House Equipment

Increasing Restaurant Sales Contents: Making $$$ From Super Sub-menu Items Training Greeters and Waitstaff to Promote Side Items Appetizer Savvy "Bottoms Up" - How to Increase Beverage Sales Complement Your Entrées with Side Dishes Adding Decadent Desserts to Your Menu Using Side Items to Attract Families Side Item Promotions to Get Your Restaurant Noticed

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ORDER NOW The Food Service Professional Guide to Series Complete 15-book Series • $274.95 + shipping Individual books are available at $19.95 each + shipping Texas residents please add 6.75% sales tax