Book & CD-ROM. This comprehensive book will show you step-by-step how to set up, operate, and manage a financially successful food-service operation. The author has left no stone unturned in explaining the risky business of running a restaurant. Operators in the non-commercial segment as well as caterers, and really anyone in the food service industry will find this book very useful. The nineteen chapters cover the entire process of a restaurant start-up and ongoing management in an easy to understand way, pointing out methods to increase your chances of success, and showing how to avoid the many common mistakes that can doom a start-up. The companion CD-ROM contains all the forms demonstrated in the book for easy use in a PDF format. While providing detailed instruction and examples, the author leads you through finding a location that will bring success, learn how to draw up a winning business plan, how to buy and (sell ) a restaurant, franchising, basic cost control systems, profitable menu planning, sample restaurant floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety and HACCP, successful beverage management, learn how to set-up computer systems to save time and money, learn how to hire and keep a qualified professional staff, brand new IRS tip reporting requirements, managing and training employees, generate high profile public relations and publicity, learn low cost internal marketing ideas, low and no cost ways to satisfy customers and build sales, learn how to keep bringing customers back, accounting & bookkeeping procedures, auditing, successful budgeting and profit planning development, as well as thousands of great tips and useful guidelines. The extensive resource guide details over 7,000 suppliers to the industry, this directory could be a separate book on its own.