Restaurant Management Confidential

Restaurant Management Confidential is focused on both understanding and performing, its goal is to provide students and working professional with a solid theoretical and practical foundation in restaurant practices to strengthen their skills and ready reference for creating front-of-house ambience and back-of-house efficiencies.

Restaurant Confidential is a memoir of the author's professional life in the hospitality and restaurant industry from his time as a Sous Chef to Director of Food and Beverage. The book recalls the author's down and dirty exploits of being in the hospitality industry starting from the late 1970's until the early 2020's and provides a detailed account of such major events as the Lufthansa Heist at JFK International airport, the 1977 Blackout in New York City; all of which the author has personally experienced during his time working in the hospitality and restaurant industry. Restaurant Confidential discusses the down and dirty of working in the hospitality and restaurant industry as well as what it is like to own and operate an event planning and catering company. The author gives an accurate description of working on 42nd street in New York City in the late 1970s until the mid-1980's. His personal accounts and down and dirty exploits of working on West 42nd Street which "Rolling Stone Magazine" had once declared the "sleaziest block in America" is truly an accurate accounting of life on 42nd street. From topless bars and peep shows to adult theaters and sex shops, the "Duce" was a dangerous place to operate a restaurant. The open meat rack of prostitutes and the sale of illegal drugs, robbery and murder was an everyday occurrence. The author recalls his dealings with pimps and the crazies and odd customers that would frequent his restaurants like the naked cowboy or the religious fanatics that would tell customers to repent that the world is coming to an end. The book is filled with anecdotes from the restaurant industry like a female bartender who tries to steal but does not have the smarts. "She would not ring up the sale of bottled beer and then stuff twenty dollars bills in her bra. Problem was when she came to work her bra size was a 34B and at the end of her shift she was a 36 C " Restaurant Confidential also provides insight into the following hospitality and restaurant industry topics: -What it's really like to work in a restaurant -Why most celebrity chefs can't cut it -How to catch a dishonest employee -How to steal one hundred dollars a day -How to spot counterfeit money -Food and beverage control Systems -The ins and outs of event planning and catering -The importance of inventory control -What it takes to teach in the hospitality industry If you ever wondered what it is really like to work in the hospitality and restaurant industry this book is a must read.

This book is for anyone interested in learning more about opening, managing, marketing, and operating a restaurant. It will teach you how to hire the right people, form a powerful team, and find your dream location. It will teach you about food safety, the best marketing practices, and how to negotiate the best deals from vendors, landlords, and distributors. It will also teach you how to increase sales, reduce costs, and motivate employees in an easy to read, step-by-step format. The author has over 25 years' experience being a co-owner of a successful chain of Mediterranean restaurants. He also studied the experts in their fields, while conducting research for this book. The result is a book that is fun to read, easy to understand, and can prove to be an invaluable tool for college students and restaurant professionals alike.

Accompanying CD-ROM contains copies of all forms contained within the text.

This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. The Professional Restaurant Manager covers the topics all restaurant managers must know to be successful in the industry. Organized in a quick-read, four-part format, the book offers a fresh look at the restaurant business, back-of-house management, front-of-house management, and financial management. Discussion prompts are built right in so students can respond to real case studies and illustrations. Financial documents reference the newest version of the Uniform System of Accounts for Restaurants. An extensive glossary is provided and authors review important trends in sustainability, green practices and farm-to-fork movements.

Restaurant Management examines in detail the role of the manager of each of the major areas of food service: purchasing, distribution, production, service, accounting, labor, product, and profit.