The F&B Management Skills for Manager & Owner

( Valuable Information at Valued Price ! )

A Clear Roadmap with Proven F&B Management Strategy for Driving Efficiency and Maintaining the Highest Standard of Guest Experiences.

We are really excited to offer you an amazing and unique compilation of well-documented and prepared F&B Management eBooks with Significant collection of Food and Beverage information and procedures that would introduce you to the world of restaurant operation management and will guide you to effectively drive loyalty and increase repeat business at your restaurant. For newly opening or currently existing restaurants.

These assets will be passed to you in form of an exclusive compilation of 8 ebooks

1. The Certified Training Manual for Restaurant Waiters
2. The Managers Guide for Standards & Performance Techniques
3. The Room Service Operation Manual
4. The Bar Management Guide
5. The Standard Operating Procedures (SOP) for Culinary Operation
6. The Concept of Menu Building
7. Human Resources & Personnel Management for Restaurant Operation
8. The Food & Beverage Admin Kit

The Certified Training Manual for Restaurant Waiters

65 Interactive F&B Training Modules
176 pages

Proven methods for using appropriate training styles, Each Module was created to provide precise content and interactive experiences in... Instructor and Participant Guide formats... for establishments that have their employees deliver the training.

The modules are designed to train Restaurant waiters, New hire and Food & Beverage Trainees

The modules are written to be used by:

Simple yet powerful techniques for making your training courses popular, interesting and lively. The Training modules contain basic texts, module forms, handouts for workshops, and notes for trainers, Each module has a single topic.

The Restaurant training Manual is an excellent source for guidelines, Pinpoint skills and knowledge's needed for a successful waiter.

The book motivates and stimulates your new waiters to achieve results through support and encouragement using a very precise and proven F&B training strategies.

The Managers Guide for
Standards & Performance Techniques
129 Pages

The need to wow customers and the value of exceeding expectations is more critical now than ever. No hospitality business can afford to have a gap between the promise of quality and its actual delivery.

If you own or operate a restaurant and wants to make sure that your products and services are the best at all times. In this book, you find Strong foundation of basic service values ensures the delivery of high-quality, timely and credible results. According to guest expectations.

A dedicated program and unique action oriented process to obtain significantly better business results. The book contain performance process that drives improvement to service quality using very precise guidelines to establish mechanisms that measure and improve levels of service.

Amazing book dedicated to evaluating product quality and service standards and explains the tricks and techniques of up-selling.

Human Resources & Personnel Management
For Restaurant Operation
150 Pages

Code of Ethics
Disciplinary Procedures
Interview Technique
Employee Performance Assessments Forms
Job Descriptions for all Restaurant Positions

Code of Ethics:
The minimum standards of conduct that we should adhere to. It set out the procedures to be used in specific ethical situations, such as conflicts of interest or the acceptance of gifts, and delineate the procedures to determine whether a violation of the code of ethics occurred.

Disciplinary Procedures:
In any organization, written disciplinary Procedures must be in place - A progressive discipline catches an employee's attention, and when effective, helps the employee improve some aspect of his or her work. Find out more about progressive discipline.

Employee Performance Assessments Forms:
Performing internal evaluations and providing consistent feedback that promote employee growth and engagement. It also keeps good behaviors top of mind for all involved.

Interview Technique:
How to conduct interview that enables you to select the best candidate for your open positions. This book should give you a reasonable understanding of how interviews work, and what question to ask. Interviewing is one of the significant factors in hiring and it is a vital skill for any food and beverage position. Good interview technique requires practice so don't expect to master it immediately.

Job Descriptions for all Restaurant Positions:
Clear, and position specific Job descriptions for all Restaurant Positions, to guide your employees identify and spell out the responsibilities of a specific job, relationships with other positions, reporting relationship and the required qualifications. The restaurant Job descriptions also include information about working conditions, knowledge and skills needed.

The Room Service Operation Manual
84 Pages

In-Room Dining & Mini Bar Service Guide
With a complete private butler guide

Why do you not use the same techniques as the finest hotels in the world? Shape your In-Room Dining strategic, managerial and operating practices.

When guest stay at the Hotel, they regard their room as their home, working in Room Service involves close contact with the guests and their food, which means that your waiters are consistently under observation. The Room Service Operation Manual will teach your waiters to be professional at all times; This is one of the most comprehensive compilations of training manuals for room service and it will be of great help for any person who wants to manage people living at his/her hotel and also improve the In-Room Dining performance.

The book includes also a complete private butler guide

The Bar Management Guide
220 Pages

Bartender Handbook

An Insight compilation about the key concepts and the theoretical aspects for those who are responsible for managing the day-to-day bar operation,

Managing a bar can be hard work, but it can be very rewarding work and very profitable if done correctly. This book has it all, It is named The "Ultimate" Book for bar & lounge.

This book is an in depth compilation for how to manage from bar concept building to beverage service techniques, and the development and performance management of the bar employees.

Extinctive wine and beverage knowledge, menu items, beer, wine, Champaign, liquor, Tea, Coffee and Cigar, ability to design specialty drinks.

Completion of daily tasks, opening and closing duties, side work duties Proper sequence of service, adherence to standards etc, you name it and the book covers that aspect.

Extensive guide to help you manage all operational issues ensuring standards of quality and service are met.

The Standard Operating Procedures (SOP)
for Culinary Operation
137 Pages

Back of the House
Administrative & functional procedures

The Culinary & Stewarding service SOPs
Culinary and Stewarding skills are of great importance to a restaurant management, they leave a lasting impact on the guests and this book gets in detail about both these aspects to help you understand the extent of standardization you could bring into these processes as well.

Since this is fairly important for you while you are setting service standards for your restaurant, the book is a great tool to enhance the reputation of your business through better culinary and steward services.

Concept of Menu Building
49 Pages

The Restaurant Menu is the First Line of Sales

Your Restaurant menu sets the tone for the restaurant. A restaurant menu design is a reflection of the restaurant itself. Learn how to create menu descriptions, layouts and colors, whether formal or casual, that match your restaurant concept, location or theme.

Your menu description should make a guest's mouth water. It is why people keep coming back. However, creating a restaurant menu involves a lot of work and research. Before you begin writing your menu, you must have a definite concept in mind, as well as a general price range. Finally, the look and layout of your menu is just as important as what it says. Learn how to build restaurant menu different from everyone else's

The Ground Rules of F&B Financial Procedures
( F&B Admin Kit )

Collection of well-documented F&B procedures focused on financial aspects and geared towards administrative & functional solutions for newly opening or currently existing restaurants.

It’s all waiting for you right now and is only a couple of mouse-clicks away !

Just imagine being able to get all the valuable information from these 8 ebooks downloaded to you right away.


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