In his second book on bar management, Thomas Morrell addresses two of the most common problems that face any bar manager. These are the problems of theft and waste. Inside this book you will find a lengthy discussion on controlling waste and preventing theft by your staff. Many tried and true strategies, based on the author's experience in the industry, are presented. Additionally, the first chapter of this book is dedicated to a discussion on bar cost control in general. This is an absolutely practical and useful guide for any bar owner or restaurant manager who needs to eliminate waste and combat theft or who wants to prevent it in the first place!

This step-by-step guide will take the mystery out of how to reduce costs in four critical areas: food, beverage, operations and labor.

Covering everything required to build and manage a security system, Facility Manager's Guide to Security discusses the layout of the facility in order to provide security for workers, plants, processes, and products. The book covers distances and separation, fencing, access control, intrusion detection systems, pass key, key control systems, locks, hasps, and gates. It also explores more sophisticated systems such as closed circuit television, microwave transmitters, lasers, lighting, clear zone, and computer systems and control electronic systems. In addition, non-hardware aspects of security are examined, including security clearances and background checks, guards, rounds, shift work, training, and procedure development. Written by a former defense department official with 30 years of experience in the defense sector, this valuable book explains all aspect s of facility security. Facility managers will discover useful strategies for managing security personnel, guards, guard dogs, rounds shift work, training, procedure development, and other non-hardware elements of a security program.

Thorough coverage of food and beverage cost control strategies that can be taken from the classroom to the workplace! The material presented in this book represents a thorough coverage of the most essential cost-control categories. There are 14 chapters within the six cost-analysis sections of the Operating Cycle of Control. The sections flow in a logical sequence that presents a path for understanding cost control from menu concept to financial reporting. The six cost-analysis sections are self-contained, so that the reader (student) can go to any section for specific cost-control procedures. Therefore, the book can be taken from the classroom to the workplace. New to this edition: • Clearly defined chapter learning objectives with end-of-chapter discussion questions that can assess readers (students) level of comprehension. • Project exercises following each chapter that are designed to test applied knowledge. • Restaurant Reality Stories that reflect upon what often occurs in restaurant businesses are appropriately placed within each of the 6 sections of the Operating Cycle of Control. • Mobile foodservice (food trucks and trailers) is presented in the Appendix—Restaurant Case and concludes with a project exercise to create a food-truck menu, as well as operational and marketing plans for a mobile foodservice as an additional business revenue source for the existing three-tiered restaurant operation case. • Key Cost and Analysis Formulas (Quick Reference)

Book & CD. This comprehensive book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. This Restaurant Manager's Handbook covers everything that many consultants charge thousands of dollars to provide. The extensive resource guide details more than 7,000 suppliers to the industry -- virtually a separate book on its own. This reference book is essential for professionals in the hospitality field as well as newcomers who may be looking for answers to cost-containment and training issues. Demonstrated are literally hundreds of innovative ways to streamline your restaurant business. Learn new ways to make the kitchen, bars, dining room, and front office run smoother and increase performance. You will be able to shut down waste, reduce costs, and increase profits. In addition, operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, Web sites, operating and cost cutting ideas, and mathematical formulas that can be easily applied to their operations. Highly recommended!

Are you gearing up to tackle the CPA Business Analysis and Reporting (BAR) Exam? Look no further than the 2024 edition of the Zain Academy’s CPA BAR Study Guide. This comprehensive resource comes packed with 914 meticulously curated study points, each designed with a questioning mind approach that not only prepares you for the exam but ensures you excel at it on your very first attempt! The CPA BAR Study Guide by Zain Academy is your perfect study companion, delivered in an integrated, printable PDF format that is fully optimized for all screen sizes—study anytime, anywhere, on any device without any restrictions. What's more, once you purchase the guide, it's yours to keep forever. No time limits, no device restrictions. Curious about the quality? Get a taste of the premium content that awaits you with a free sample of the book available on our website. And the resources don't stop there! Complement your study sessions with access to exclusive learning videos on YouTube, crafted to enhance your understanding and retention of critical concepts. But that's not all. As a learner, you will have the unique opportunity to directly interact with Muhammad Zain, the seasoned author of the guide. Have a question? Reach out to him via WhatsApp or email and enjoy unlimited personalized support as you prepare for your exam. Plus, by joining our dedicated CPA WhatsApp group, you’ll receive regular articles, blog posts, and insider tips and tricks to keep you one step ahead. Don’t miss out on this invaluable tool for success. Visit our website today to grab your copy of the CPA BAR Study Guide by Zain Academy and transform your learning experience. Take the first step towards acing your CPA exam with confidence and ease!

Restaurants are one of the most frequently started businesses, yet they have a high failure rate. A study has shows that it is 57% and 61% after three years. Don't be a statistic on the wrong side, plan for success. This is the only book of its kind with insider secrets. Here are given real life examples of how successful restaurant operators avoid the pitfalls and thrive. Hundreds of tricks, tips and secrets are given on how to make money with your restaurant.

This practical guide details the skills and techniques needed to manage units in licensed retail organizations in a flexible and entrepreneurial manner.

CD-ROM contains: forms in PDF and a business plan in MS Word.

Have you ever thought of owning your own bar? Did you ever stumble into an overpriced watering hole and think how much better it could be if you ran the place? Or maybe you walked into your dream bar and realized that running one was the dream job you’ve always wanted? With Running a Bar for Dummies, you can live your dream of operating your own establishment. This hands-on guide shows you how to maintain a successful bar, manage the business aspect of it, and stake your place in your town’s nightlife. It provides informative tips on: Understanding the business and laws of owning a bar Developing a business plan Creating a menu, choosing décor, and establishing a theme Stocking up on equipment Choosing and dealing with employees Handling tough customers Controlling expenses, managing inventory, and controlling cash flow Getting the word out about your place Preparing for your grand opening, step-by-step This guide cues you in on how to keep your bar safe and clean, making sure everyone is having fun. It warns you about the pitfalls and no-nos that every owner should avoid. There are also helpful resources, such as contact information for State Alcohol Control Boards and Web sites with valuable information.