August 30, 2007
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Top Rated Books – Restaurant Management

Since so many of our clients are in the food service industry, I decided to research books that customers from Amazon.com rated 5 stars for Restaurant Management.  These are the books they recommended:

1. The Restaurant Managers Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation by Douglas Robert Brown (Hardcover – Sep 3, 2002)

2. Running a Restaurant for Dummies by Michael Garvey, Heather Dismore, and Andrew Dismore (Paperback – Jul 9, 2004)

3. Restaurant Management: Customers, Operations, and Employees (3rd Edition) by Robert Christie Mill (Paperback – Jul 14, 2006)

4. Opening a Restaurant or Other Food Business Starter Kit: How to Prepare a Restaurant Business Plan and Feasibility Study by Sharon Fullen (Paperback – Dec 30, 2004)

5. The Encyclopedia of Restaurant Forms: A Complete Kit of Ready-to-use Checklists, Worksheets, And Training AIDS for a Successful Food Service Operation by Douglas Robert Brown (Hardcover – April 2004)

6. The Restaurant Dream? by Lee Simon (Paperback – May 16, 2006)

7. Restaurant Planning Guide by Peter Rainsford and David H. Bangs (Paperback – April 1, 1996)

8. 10 Steps to Successful Bar & Restaurant Management by Dr. Kirk Wakefield (Paperback – Dec 15, 1999)

9. Restaurant Financial Basics by Raymond S. Schmidgall, David K. Hayes, and Jack D. Ninemeier (Paperback – Oct 2, 2002)

10. The New Restaurant Entrepreneur: An Inside Look at Restaurant Deal-Making and Other Tales from the Culinary Trenches by Kep Sweeney (Paperback – Jun 1, 2004) – ok, so this one had a customer rating of 4.5 stars, but I couldn’t find any more 5 stars

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