Restaurant Reality A Manager's Guide
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More About This Title Restaurant Reality A Manager's Guide
English
Michael M. Lefever, Ph.D., is currently the Associate Dean of the Conrad Hilton College of Hotel and Restaurant Management at the University of Houston. Dr. Lefever has more than 20 years of food service experience: as District Manager for a national fast-food chain, Regional Vice-President of a full-service chain, owner-operator of three successful restaurants, and as the creator of industry seminars and workshops. Dr. Lefever has a degree in psychology, and works as a volunteer psychotherapist for the State of Texas.
English
How I Got into the Restaurant Business.
Why People Buy Restaurants: Grandma's Favorite Recipe.
Buying and Selling Restaurants: Only a Handshake Away.
Franchising: What Disclosures Don't Tell You.
Your Landlord: What You Should Know about Leases and Leashes.
Systems Management: How to Make a Faster Tuna Sandwich.
The First Day: It's Too Late to Back Out Now.
Competition: The Art of Counting Cars.
Training and Motivating Your Employees: What You Can Learn from the Lion Tamer.
What Your Employees Will Do to You: How to Fight Back.
The Menu: How to Please and Surprise Your Customers.
Customers Are Always Right: The Great Myth.
Suppliers: What They Deliver Is What You Serve.
Equipment Breakdown: The Dreadful Obsession.
Cleanliness: What to Do When the Health Inspector Walks In.
Cash, Food, and Labor Control: Why Restaurateurs Never Sleep.
Advertising and Marketing: The Sandwich Board Approach.
Catering the Easy Way: Stuffing Snow Peas Will Make You Crazy.
The Bar Business: Once Is Enough.
Industry Benefits and Opportunities: Why the Bank Manager Keeps a Dog Dish Under His Desk.
Getting Hired: How to Survive the Interview and Pass the Driving Test.
Epilogue.
Index.
Why People Buy Restaurants: Grandma's Favorite Recipe.
Buying and Selling Restaurants: Only a Handshake Away.
Franchising: What Disclosures Don't Tell You.
Your Landlord: What You Should Know about Leases and Leashes.
Systems Management: How to Make a Faster Tuna Sandwich.
The First Day: It's Too Late to Back Out Now.
Competition: The Art of Counting Cars.
Training and Motivating Your Employees: What You Can Learn from the Lion Tamer.
What Your Employees Will Do to You: How to Fight Back.
The Menu: How to Please and Surprise Your Customers.
Customers Are Always Right: The Great Myth.
Suppliers: What They Deliver Is What You Serve.
Equipment Breakdown: The Dreadful Obsession.
Cleanliness: What to Do When the Health Inspector Walks In.
Cash, Food, and Labor Control: Why Restaurateurs Never Sleep.
Advertising and Marketing: The Sandwich Board Approach.
Catering the Easy Way: Stuffing Snow Peas Will Make You Crazy.
The Bar Business: Once Is Enough.
Industry Benefits and Opportunities: Why the Bank Manager Keeps a Dog Dish Under His Desk.
Getting Hired: How to Survive the Interview and Pass the Driving Test.
Epilogue.
Index.
