Download PDF Cafeteria Management, by Frank Ibl
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Cafeteria Management, by Frank Ibl
Download PDF Cafeteria Management, by Frank Ibl
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I wrote this book in order to share what I have learned during my 35 years in cafeteria management, and to welcome newcomers into this business. I want to give others a chance to learn how this industry works, and how it rewards and punishes you for your efforts or lack thereof. In addition to managing several cafeterias, I have also served as an instructor/trainer for State of Connecticut Services for the Blind and North Carolina Services for the Blind in the same function.
The book is designed for those who want to be an owner, manager, supervisor, and/or bookkeeper in a restaurant. As an owner, you have many different functions throughout the daily life of a cafeteria. You must be able to do all of these duties at a minute’s notice. You will be a dishwasher, cook, payroll manager, cashier, personnel manager, stock ordering, accountant and trainer. You will deal with theft, complaints and accidents. This book will prepare you for dealing effectively with these situations. You must learn how to protect yourself and your interests and your investment. You will get rewarded by making good money, being on your own and getting satisfaction from your efforts. This book, therefore, is for people who currently work in this industry and want to improve their position by gaining additional knowledge and anyone who is thinking about running a cafeteria or snack bar on their own.
- Sales Rank: #2492193 in eBooks
- Published on: 2015-09-15
- Released on: 2015-09-15
- Format: Kindle eBook
Most helpful customer reviews
2 of 2 people found the following review helpful.
Very insightful for cafeteria managers!
By Terry
I find this book very helpful since I run a cafeteria for public employees which is somewhat different than running a private restaurant. Workers in my building make very high salaries and deman high quality, lots of options and menu variety Mr. Ible explains how to keep the menu varies without making it overwhelming for your cook staff.
His advice on Customer Serve also very helpful. Customers have many options when it comes to getting food, so it is vital to treat each one as best you can.
But I think that best insight of the book is that it teaches you how to approach your job in a systematic manner, following tried and true patterns that increase both quality and efficiency of food and cash flow.
I recommend this book highly.
Terry
0 of 0 people found the following review helpful.
Extremely useful
By Igor Goljer
This book is very rewarding for cafeteria operators. Real life examples are easy to follow and are very practical. Detailed calculations of expenses help with cash flow and budgeting. Food safety is properly explained.
Enjoyable to read!
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