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Book: How to Succeed in the High-Risk Restaurant Business (By Someone Who Did)

Book: How to Succeed in the High-Risk Restaurant Business (By Someone Who Did)

Food Service Management: How to Succeed in the High-Risk Restaurant BusinessóBy Someone Who Did reveals all the hidden facets of the fast-paced restaurant business and show you how to succeed as a food service manager. The author, Bill Wentz, speaks from successful experience, making his advice all the more valuable. Wentz shares his philosophies regarding ethics, hospitality and performance. This book shows you how to nurture your relationships with customers and how to keep them coming back to your establishment time after time.


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Book: How to Succeed in the High-Risk Restaurant Business (By Someone Who Did)
    

 

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Book: How to Succeed in the High-Risk Restaurant Business (By Someone Who Did)
Product ID: AP-1-60138-024-0-00355
Revised: 9/1/2017

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Main Class: Business Plan Software & Books

More Classes: How to Start a Restaurant;  Restaurant Books;  Restaurant Business Development;  Restaurant Business Plans;  Restaurant Cost Control;  Restaurant Management - Back Office;  Restaurant Management, Front of the House;  Starting a New Restaurant Business

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Food Service Management: How to Succeed in the High-Risk Restaurant BusinessóBy Someone Who Did reveals all the hidden facets of the fast-paced restaurant business and shows you how to succeed as a food service manager. The author, Bill Wentz, speaks from successful experience, making his advice all the more valuable.

Wentz truly understands the industry and shares the priceless experiences he had and lessons he learned throughout his career. Wentz shares his philosophies regarding ethics, hospitality and performance. This book shows you how to develop and nurture your relationships with customers and how to keep them coming back to your establishment time after time.

In this book, you will learn:

  • If a food service career is right for you
  • The many opportunities available in the industry
  • Where to go for the best training

Food service managers learn how to:

  • Predict food costs
  • Achieve profit goals
  • Conduct recipe cost analysis
  • Realistically price a menu

In addition, this book discusses labor costs and controls, profit and loss statements, accounting systems, inventory, sanitation and effective communication. Also, how to be an effective manager, how to hire and train employees, how to get results and how to further your success.

The topics of proper kitchen design and layout, time management and food quality are also covered in this unique book.

Whether you are considering a career in food services or you are already the manager of an establishment, you will certainly find some wisdom in Wentzís words. Wentz passes on his knowledge in this easy-to-read and entertaining book that not only tells you how to survive in the foodservice business but also tells you how to be successful.

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