the Restaurant Manager s Handbook Brown

8/20/2019 the Restaurant Manager s Handbook Brown

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Published By:

ATLANTIC PUBLISHING GROUP, INC

THIRD REVISED EDITION


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Here is a complete list of forms included in the Restaurant Manager’s Handbook. Click

on the form you need and you’ll go directly to that page.

CHAPTER 1—SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAU-

RANT VENTURE

Start-up Cost Worksheet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

Furniture/Fixtures/Equipment Worksheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

A List Of Necessary Miscellaneous Restaurant, Resort and Hotel Supplies . . . . . . . . . . . . 6

Layout and Flowchart of a Typical Family-Type Restaurant ............................15

Layout and Flowchart of a Typical Occasional-Type Restaurant . . . . . . . . . . . . . . . . . .16

Layout for Receiving, Storage and Employee Dining Areas . . . . . . . . . . . . . . . . . . . . . . . . . .17

CHAPTER 5—PROFITABLE MENU—PLANNING FOR MAXIMUM RESULTS

Accuracy in Menu Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18

Copyright Form TX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . .22

Inventory Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . .24

Food Ordering Form. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25

CHAPTER 6—SUCCESSFUL KITCHEN MANAGEMENT & CONTROL

PROCEDURES—FOR MAXIMUM EFFICIENCY

Detailed Layout of Dishroom Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . .26Detailed Layout of Kitchen Equipment in a Family Restaurant . . . . . . . . . . . . . . . . . . . .27

Perpetual Inventory Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28

Sign-Out Sheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . .29

Preparation Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . .30

Minimum Amount Needed Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31

Yield Sheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32

Cashier’s Report Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . .33

Ticket Issuance Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34

Cook’s Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35

Ticket Itemization Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36 Want Sheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37

CHAPTER 7—THE ESSENTIALS OF FOOD SAFETY, HACCP & SANITATION

PRACTICES

Manager Self-Inspection Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . .38

Temperature Log . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . .40

DIRECTORY OF FORMS & CHARTS


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CHAPTER 8—SUCCESSFUL BAR MANAGEMENT & OPERATIONS

Layout of a Typical Bar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41

Bar Recipe and Procedure Manual . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . .42

Bartender’s Report . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43

Liquor Order Form. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44

Liquor Inventory Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . .45

Liquor Used and Restocked Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46

CHAPTER 9—SUCCESSFUL WINE MANAGEMENT & OPERATIONS

Wine Inventory Form ......................................................................................47

Wine Order Form............................................................................................48

CHAPTER 10—SUCCESSFUL MANAGEMENT OF OPERATIONAL COSTS &

SUPPLIES

Operational Inventory Form............................................................................49

Operational Order Form ................................................................................50

CHAPTER 13—SUCCESSFUL EMPLOYEE RELATIONS & LABOR COST CONTROLSEmployee Performance Evaluation Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . .51

CHAPTER 16—INTERNAL BOOKKEEPING—ACCOUNTING FOR SALES &

COSTS—WHERE DID IT ALL GO?

Daily Payroll Form..........................................................................................52

Daily Sales Report Form ................................................................................53

Labor Analysis Form ......................................................................................55

Wine Itemization Form ..................................................................................56

Food Itemization ............................................................................................57

Purchase Ledger ............................................................................................58

IRS Form 1244: Employee’s Daily Record of Tips and Report to Employer ......59

CHAPTER 17—SUCCESSFUL BUDGETING & PROFIT PLANNING—

FOR MAXIMUM RESULTS

Depreciation Worksheet and Record ..............................................................64

Operational Budget ........................................................................................66

Sales Projection Form ....................................................................................68

Depreciation Worksheet ..................................................................................69

IRS Form 4562:0 Depreciation and Amortization............................................70

CHAPTER 18—HOW TO PREPARE THE MONTHLY AUDIT & COST

PROJECTIONS—PUTTING IT ALL TOGETHER

Breakeven Analysis Graphic Representation ..................................................72

Breakeven Cost Analysis ................................................................................73

Materials Cost Projection Form ......................................................................74

Operational Supplies Cost Projection Form ....................................................75


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Salary of Owner-Manager (if applicable)

All Other Salaries and Wages

Rent

Advertising

Delivery Expenses

Supplies

Telephone

Utilities

Insurance

Taxes, Including Social Security

Interest

Maintenance (Facilities/Equipment)

Legal and Other Professional Fees

Dues/Subscriptions

Leases (Equipment/Furniture/Etc.)Inventory Purchases

Miscellaneous

One-Time Start-Up Costs

Fixtures/Equipment/Furniture

Remodeling

Installation of Fixtures/Equipment/Furniture

Starting Inventory

Deposits with Public Utilities

Legal and Other Professional Fees

Licenses and Permits

Advertising and Promotion for Opening

Accounts Receivable

Cash Reserve/Operating Capital

Other

TOTAL—Your total amount will depend upon how many monthsof preparation you want to allow before actually beginning operations.

4 THE RESTAURANT MANAGER’S HANDBOOK

ORKSHEETSWThe following worksheets, provided courtesy of the Small Business Administration, will

aid the restaurant manager greatly in estimating start-up costs and expenses.

HOW MUCH MONEY DO YOU NEED?To help you estimate the amount of financing you will need to get your venture off the

ground, use the following chart. Keep in mind, however, that not every category applies

to all businesses. Estimate monthly amount.


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SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE 5

FURNITURE / FIXTURES / EQUIPMENT

Estimate of

If you plan pay the cash youcash in full, enter need for

the full amount AMOUNT furniture,

below & in the DOWN OF EACH fixtures &

last column PRICE PAYMENT INSTALLMENT equipment

COUNTERS

STORAGE SHELVES

DISPLAY STANDS,SHELVES,TABLES

CASH REGISTERSAFE

WINDOW DISPLAYFIXTURES

SPECIAL LIGHTING

OUTSIDE SIGN

DELIVERYEQUIPMENT

IF NEEDED

TOTAL FURNITURE, FIXTURES & EQUIPMENT

If you are going to pay by installments, fill out the

columns below. Enter in the last column your

down payment plus at least one installment


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A accounting & financial

services

advertising services,materials &electronic catalogs

air cleaners/purifiers

air conditioning &heating eqt. sales

air curtains

air pollution controlsystems

air purification & dustcollection eqt.

air screens/air curtainsfor entranceways

alcoholic beverages

alligator/alligator

meataluminum foil

animated displays

antioxidants forfruits & vegetables

antiques

apparel

appetizers

appliances: food servicemachines

aprons

aquariums/lobstertanks

architects/engineers

art

artificial flowers &plants

ashtrays & stands

associations, trade

ATMs—automated tellermachines

attorney at law

audiovisual eqt. &

systemsawards, plaques &

certificates

awnings, canopies &poles

B bacon

badges/name badges

bags & covers: paper,plastic, cheesecloth& scented

bags, cooking

bags, food: paper& plastic

bains marie

baked goods:fresh & frozen breads,rolls, pastries, etc.

bakers eqt. & supplies

baking ingredients

baking supplies

balers

balloons

banners & flags

banquet service eqt.

bar codes/uniform

product codes bar eqt. & supplies

barbeque pits, machines,eqt. & supplies

bars, liquor service

bars, portable& folding bases& legs, tables& boothes

baskets, bread & roll

bathrobes & bathroomaccessories

bathroom accessories& eqt.

bathroom eqt.& baby changingstations

batter: doughnut,pancake & waffle

beds: bedspreads& blankets

beer & ale

beer brewing eqt.

beer service eqt.

beverage service eqt.

beverage/coffee servers

beverages,concentrated fruit

beverages,nonalcoholic

beverages: beer/ale/wine

beverages, carbonated& noncarbonated

beverages:liquors/liqueurs

bibs, adult & child

binders

bins, ingredient

bins, silverware

bins, storage biscuits, fancy & soda

blackboards

blenders

bookkeeping systems

books, educational& technical

books, reservation

booths & chairs, tables, bases & legs

bowls: mixing, salad& serving

brass fittings & tubing

bread & rolls

bread specialties

bread sticks

breading machines

breadings & batters:seafood & poultry

brochures & postcards

broilers, electric & gas

broilers, infrared

broilers, charcoal

& conveyor broilers, charcoal,

electric & gas

brooms

brushes, cleaning

buffalo products

buffet products:chafers, fuel, etc.

buildings, modular

bulletin boards

bulletin boards:changeable letters

butchers eqt. & supplies

butter, margarine& cooking oils

Ccabinets: food

warming& conveying

NECESSARY MISCELLANEOUS RESTAURANT, RESORT & HOTEL SUPPLIES


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cabinets: miscellaneous

cafeteria eqt.

cakes & cakedecorations; cookies& pastries

can openers: electric& hand-operated

candelabra & candle

holderscandies, chocolates

& confectioneries

candle light,nonflammable

candle warmers forfood & beverages

candles & tapers

canned foods: fish,fruits & vegetables,meat & poultry

canopies

canopies: ventilationcappuccino coffee eqt.

carbon dioxide

carbonators

carbonic gas/bulk co2

carpet sweepers

carpets & rugs

carriers, food& beverage insulated

carts, espresso & coffee

carts, food-service

carts, hospitalfood-service

carts, transport

carts, storage& serving

cash registersupplies: tape, ribbon,

etc.

cash registers& control systems

casters

catalogues

& directoriescatering supplies

& banquet service eqt.

cateringtrucks/delivery trucks

caviar

ceilings: acoustical,tin, wood, etc.

ceramic dinnerware

ceramics

cereals, ready-to-serve& uncooked

chafing dishes

chairs, folding orstacking

chairs, infant

chairs, restaurant

chairs, upholsteredcheck recovery services

cheese

cheese, grated

children’s premiums& party supplies

children’s rides& amusements

chillers

china, table

chinese foods

chocolate

choppers: electric forfood & meat

chopping blocks

cigars, cigarettes,tobacco products:display & storagesystems

citrus products/citrussyrups

cleaners for grills, griddles,pans, etc.

cleaners, hand

cleaners, multipurpose

cleaners, ovens

cleaners, rug& upholstery

cleaners, window

cleaning eqt., materials,services & supplies

cleaning systems,pressurized

cleaning: exhaustmaintenance

clocks, electric

coasters, beverage

coat & hat checkingeqt.

cocktail mixes

cocktail stirrers

cocoa

coffee

coffee-brewers, glass& filters

coffee mills

coffee urns & makers

coin sorters& handling eqt.

cold plates

communicationsystems, services & eqt.

compactors, waste

computer aided design(cad) systems

computer furniture

computer software:accounting,administrative,hospitality, etc.

computer software:hospitality& cost control

computer supplies

computerizedfood service

systems

computerizedrestaurantmanagement systems

computerized systems, wireless

computers/internet

concession eqt.& supplies

condiments& condiment holders

confectionery &chocolate products

connectors:gas/water/steam

construction:materials/renovation

consulting services

containers, food

containers, microwave

containers, ovenablepaperboard

containers: aluminum,plastic & glass

conveyors & subveyors

conveyors, belt

cookies

cooking computersor timers

cooking eqt., electric& gas

cooking eqt., induction

cooking eqt., outdoor


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cooking heat/warmers

cooking wines& marinades

cookware, induction

cookware: pots, pans& microwave

coolers, beverage

copperware

costumescotton candy

machines

counters & tabletops

counters, cafeteria

covers, rack

crackers

creamers

credit cards: cardprocessing/authorization

crepe-making machines

croutonscrushers, can & bottle,

electric

cups: disposable,portion, thermal, etc.

custom-built kitcheneqt.

cutlery: chef’s eqt.& supplies

cutlery, disposable

cutlery, silver-plated& stainless steel

cutters, food

cutting boards

Ddairy substitutes

dance floors, portable

data processing eqt.,services & supplies

decaffeinated beverages

decor & display materials

decorations: holiday,party favors,

balloons, etc.

degreasers & non-sliptreatment products

deli products

deodorizers

designers/decorators

dessert products

dicers, hand-operated

dicers, vegetable-cutting, power

dietetic foods

dinnerware, heatresistant, glass

dinnerware, metal

dinnerware: china,stainless steel,plastic or disposable

disco equipment

dishtables

dishwashers/ware: washer eqt. & supplies

dishwashing compounds

disinfectants& cleaning supplies

dispensers forconcentrates

dispensers, carbonated beverage

dispensers, condiment

dispensers: controls& timers

dispensers, cup

dispensers, custom

dispensers, french fries

dispensers, glove

dispensers, ice

dispensers, ice cream

dispensers: liquor, beer

& winedispensers, malted milk

dispensers, napkins

dispensers, noncarbonated beverage dispensers,

dispensers, salad dressing

dispensers: self-leveling for dishes & trays

dispensers, snack

dispensers, soap& detergent

dispensers, straw

dispensers, toilet paper

dispensers, water— hot and/or cold

dispensers, whippedcream

dispensers, wine

dispensers: liquids, beverages, cream/milk,syrup & dressings

display cases

display cases, heated

display cases,refrigerated

distributor, food& beverage

distributor, food eqt.

doilies: paper or plastic

doors: cold storage &freezer

doors: hinged,revolving & swinging

dough dividers/rounders

dough: prepared,frozen & canned

doughnut machines

doughnut mix

drain cleaners/linemaintenance

draperies, curtains

& hangingsdraperies, stage

drapery & curtainhardware

dressings, salad

drive-thru service eqt.

drug testing

dry grocery items:staples

dry ice

dryers, clothes

dryers, dish/tray

Eeggs/egg products/

egg substitutes/ boilers & timers

electric utility services/energy conservation

electronic datacapture

electronic fundstransfer

embroidered apparelemployee benefit services

employee scheduling & services

employment agencies,services & leasing

enclosures, patio &pool

energy conservation eqt.


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energy cost analysts

entertainment, sports-themed

entertainment/entertainmentsystems

entrees, fresh & frozen

environmental

productsequipment, cook/chill

equipment,dish handling

equipment,drain cleaning

equipment, exercise

equipment,food forming

equipment, front office

equipment, heating— boilers, furnaces,

radiators, etc.equipment,

hot-chocolatemaking

equipment, leasing

equipment, marinade

equipment: preventivemaintenanceprograms

equipment:repairs/parts/installation

equipment, rug cleaning

equipment,sales & service

equipment, under-bar

equipment, upholsterycleaning& shampooing

espresso coffee& coffee eqt.

ethnic foods

executive recruiters,hospitality industry

exhaust fans

exhaust maintenancecleaning

extractors, fruit juice

extracts, flavoring

F fabrication, stainless

steel

fabrication, wood

fabrics

fabrics, fire resistant

fans, electric& ventilating

fats & oils, cooking

fats & oils: eqt. Systems& supplies

faucetsfilters, air-conditioning

filters: coffee makers

filters, cooking oil

filters, exhaust systems

filters, greaseextracting

filters, water

financial services/financialconsultants

financial: tax& legal planning

fire alarm systems

fire protection systems:extinguishers/suppression/sales/service

first-aid eqt. & supplies

fish: canned, fresh,frozen, pre-portioned& smoked

flagpoles, flags& accessories

flatware carts & trays

for storage& dispensing

flatware, disposable

flatware: recoverymachines

flatware: silver/goldplated, stainless& disposable

floor cleaning& maintenance eqt.

floor drain treatment

flooring tile: vitrified

or ceramicflooring: floor

treatments, non-slippreparations& coating

flour & flour sifters

flowers, foliage& plants

food containers:aluminum, plastic

& glass

food covers

food, dehydrated

food delivery& catering eqt.

food eqt.: Service& parts

food: frozen—

cooked/precookedfood photography

food portioning eqt.

food processors:grinders & slicers,electric & manual

food products:deli/ethnic,import/export

food products:prepared, cannedor frozen

food reproduction& replication/props

food safety training

food thawing device

food waste disposers

food, processed

footwear

forms: guest checks& business forms

fountain syrups& flavors

fountains, beverage

fountains, ornamental& display

franchise consultants

freezers/refrigerationeqt.: service & parts

freezers, portable

frequent dining

programs/clubs

frozen breakfast food

frozen cocktailmachines

frozen food reconstitutorfruit juices: canned,concentrated,fresh & frozen

fruit syrups

fruits & vegetables:candied, brandied& pickled

fruits & vegetables:canned, fresh & frozen


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fryers, convection

fryers, deep fat& pressure

fryers, oil-less

fuel: synthetic/alternative

furniture design

furniture, health care

furniture: fiberglass,

metal, plastic,upholstered & wood

furniture: lawn,garden, patio& casual

furniture,portable/folding

G/Hgames

garbage can liners

garbage containers:metal, plasticor concrete; wastereceptacles& compactors

gas, propane

gas: service/supplier& natural

gelatin

gelato

gift basket packaging

glass replacement

serviceglass washers

glass, beveled& tempered

glass, decorative

glassware chiller& froster

glassware, service

glazes

gloves: clothor synthetic

gourmet foods

gravy mix or basegrease exhaust systems:

cleaning& maintenance

grease traps: cleaning,maintenance, elimina tion & analysis

griddles & grills

groceries

guest checks

guest questionnaires,comment cards& boxes

guest services

HAACP training

hair dryers

hand dryers

hand trucks

handicapped: aids& accessories

hangers, clothes

health foods

healthcare products& eqt.

heat lamps

heaters, water

heaters, patio& outdoor/indoor

herbs

high chairs

holloware: plated,silver plated& stainless steel

hoods

hors d’oeuvres

hoses: flexible gasconnectors

hot chocolate mix

hot dog grills/cookers

hot food tables

hot plates, electric & gas

hotel & restaurantsupplies

hotel amenities

hotel eqt. & supplies

hotel/motelmanagement

hotel/motel planning& development

hotel/motel supplies

I/J

ice bins, buckets, carts& containers

ice cream

ice cream cabinets

ice cream dishes

ice cream freezers

ice cream makers& soft serve machines

ice cream, toppings,syrups & cones

ice crushers, cubers& shavers

ice machine repairs,service& maintenance

ice makers, bins,dispensers, crushers& cubers

ice transport systems

Ice: ice eqt. & supplies

incentive programs

information service

infrared ovens, ranges& broilers

insect traps

insecticides

inserts, steam table

insulation materials:hot & cold

insurance

interior decor/interior design

internationalmarketer/distributor:food eqt.

inventory controleqt.

inventory systems: eqt.& supplies

investigative services

janitorial:cleaning/sanitizing

janitorial supplies japanese foods

juice fountains

juicers/extractors

K/Lkettles, steam

key & lock systems

key tags

kitchen accessories

kitchen fabrication

kitchen layout& design

knife sharpeners

kosher food/products

ladles

laminated plastic forcounters, etc.

laminating services& products

lamps: floor, table,


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electric, battery,candle, infrared & oil

lampshades

laundry eqt. & supplies

laundry machinery

lawn care services

led message displays

legal services

legumeslighting fixtures

lighting systems,emergency

lighting, fluorescent& neon

lights: flood, spot, etc.

linen products

linen products, rental

liquor substitutes

liquor supplies& liqueurs

lobster

lobster tanks

lockers

locks

M/Nmachines, soft ice

cream & milk shake

magazines & newspapers

management services

management systemsmarinades

markers, chalks& crayons

marketing materials& services

marketing research

marketing:promotional items& public relations

matches/matchbooks

mats, floor

mats, rubber& composition

mattresses & bedsprings

mayonnaise

meat analogs

meat cookers

meatball machines

meats: fresh, frozen,canned, pre-

portioned& processed

menu accessories

menu covers & holders

menu display

menu planning& development

menu price changers

menus, menu boards &menu card systems

mesquite wood

metal polish

metal work:kitchen eqt.

mexican foods

microwave accessories

microwave food

microwave ovens& cookware

mini bars

mints: hospitality& printed

mirrors, murals& wall decorations

mixers, drink

mixers, food—electric

mixes, cocktail

mixes, food

mixes: preparedflour/dough

mobile restaurants

money counters

mops & mopping eqt.

motivational incentives,employee contests& games

muffin depositor

murals & walldecorations

mushrooms

music & sound systems

music licensing:organizations &copyright law

music systems

music videos

musical instruments

name badges/tags

napkin rings

napkins, disposable

napkins, fabric

nondairy creamers

nutrition services& information

nuts: specialty nut meats

Ooffice machines

office supplies

oils, cooking—fats & oils

oliveson-line services

onion rings

onions, dehydrated

ordering systems

organizers: calendars,notebooks & seatingcharts

ovens & ranges: cookingeqt., parts & service

ovens, baking & roasting

ovens, brick

ovens, combinationconvection/steam

ovens: convection,conveyor, infrared,low temperature,microwave, quartz,

vapor & wood burning

ovenware: china or glass

P/Qpackaging & wrap: foil,

plastic & paperpackaging materials:

wrapping

packaging, take-out

paging systems& employee call systems

paint markers or strippers

pan liners & coatings

paneling & partitions,acoustical

paper goods & disposabletabletop items

parking lot maintenance

partitions or walls,movable

pasta cookers

pasta makingeqt./machines

pasta: fresh, frozen,flavored, homemade& processed


12/75


pastry products

pates

payroll companies

payroll processingservices

peanut butter

pepper mills

personnel services:recruitment, leasing& consultants

pest control services& products

photographic services& eqt.

pickles & pickledproducts

pie fillings

pie making machines

pies, baked & frozen

pillows

pitcherspizza eqt. & supplies

pizza products

place mats

plants, flowers & greenery

plastic signs

plasticware, disposable& nondisposable

plasticware, disposable,molded

plates, disposable

platforms & risers,

portableplatters

playground equipment

plumbing fixtures & eqt.

point-of-sale eqt.,materials & supplies

polishes & waxes, floor

popcorn equipment

portable toilets& sanitation

posters & poster systems

pot & pan washing eqt.

potato products

potatoes, processed

pots & pans

poultry information

poultry: fresh, frozen,canned & pre-portioned

powders, fry-kettle

precooked frozen food

pre-portioned foods: jam, cheese, salt,pepper, etc.

pre-portioned meat, fish& poultry

pre-washing machines

premiums & incentives

pressure cookers

pressure fryers

pretzels

printing & design

printing forms, notices,etc.

produce: fruits& vegetables

property managementsystems

prosciutto

public address systems

public cold storage

pushcartsquality control

R racks, coat & hat

racks, dish & glass

racks, dishwashing

racks, drying

racks, luggage

racks, shelving& storage

railings: brass, chrome,stainless steel, wood, etc.

ramekins

ranges, electric & gas

real estate: analysis, brokerage& financing

recipe card indexers

recipes: new ideas

recycling containers,eqt. & services

refinishing services:

tablewarerefrigeration eqt.:

display

refrigeration eqt.:reach-in

refrigeration eqt.:repair & service

refrigeration eqt.: walk-ins

relishes, chutneys, etc.

rendering services

rental: supplies & eqt.

rentals & leasing: cars& trucks

rentals & leasing party supplies

reservation services

responsible vendortraining

restaurantconsultants

restaurant eqt.& supplies

restoration

rice/rice products

room service productsrotisseries

Ssafes & vaultssafety products

salad dressings

salad dryers

salad oils

salads & salad bars:eqt. & supplies

sandwich & saladunits, refrigerated

sandwiches

sanitation eqt.

& suppliessauces & sauce bases

saunas

sausage

saws, meat cutting— power

scales, food

schools &educational services

scouring pads

seafood & seafoodproducts

seafood steaming eqt.seasonings & spices

seating systems: charts& wait lists

seating, auditorium& theater

seating, food court

secret shopper service

security eqt. systems


13/75


& services

septic tank cleaning,repairs & maintenance

serving dishes

sharpening services:knives & eqt.

sheets & pillow cases

shelf liners

shellfish tools/meshsteaming bags

shelving, plastic

shelving, steel & wood

shopping service/mystery shopper

shortening

shower curtains

signs, changeableletter

signs, electrical& electronic

signs, paintedsigns, tabletop

signs, wooden

signs: engraved, led,& neon

silver burnishers,cleaners& compounds

silver plating

sinks, kitchen

sinks, under-bar

slicers, food—

electricslicers, mechanical/

hand-operated

slush machines

smoked meats & sausage:manufacturer

snack bar units

snack foods: candies,chips & nuts

sneeze guards

soap, toilet & bath

soaps: detergents &

cleaning compoundssoda fountain supplies

soda fountains & eqt.

soft serve eqt.& products

sorbet

sound systems

soups: condensed,dehydrated & ready-

to-serve

soups, frozen

soups & soup bases

souvenirs, novelties& party favors

specialty foods

stages, mobile & fold-ing; dance floors

stainless steel

stanchions& decorative rope

staples

starch, cooking

steam cleaning services

steam cookers

steam tables

sterilizers

stirrers: woodor plastic

straws, sipping

strip doorssugar & sugar

products

supplies: electronicmachines—paper, rolls& ribbon

sweetening products

swimming pool eqt.

syrups & toppings

systems, intercom

T table covers, disposable

table padding

table toys & table games

table: skirting, linens,napkins, etc.

tables, bakers’

tables, banquet room& folding

tables & counters,restaurant

tables, kitchen

tables, outdoor

tables, pedestal

tables, room service

tables: hot/cold food;serving & folding

tableware, disposable

takeout service/delivery service

tea making& dispensing eqt.

tea & iced tea

technical research

telecommunicationservices

telephone pay

telephone systems,sales & service

television, closedcircuit

television, satellite

tenderizers

tents & canopies

testing & evaluationservices: safety& sanitation

textured vegetableprotein product

theme party supplies

thermo deliverypouches

thermometers

thermoware

tiling

tilting skillets

time keeping eqt.& supplies

time recorders

tissues, disposable

toasters, automatic— gas or electric

tobacco productstoilet paper

toilet seat covers

tomato products

tools: garnishing,ice carving, etc.

toothpicks & partypicks

toppings

tortilla press

tortilla products

touch screens

towels: cotton orlinen

towels, paper

trade publications

training films& filmstrips

training materials

tray covers


14/75


tray stands

tray washers

trays, baking

trays, foam

trays, paper

trays, plastic

trays, restaurant

trays: storage, serving

& displaytrucks for folding tables, chairs& mattresses

trucks, baggage

trucks, delivery

trucks, dish & food

trucks, laundry & linensupply

trucks, maid

U/V umbrellas, aluminumoutdoor

uniform emblems:imprintedor embroidered

uniforms: clothing

uniforms: hats & caps

uniforms: protectiveapparel

upholstery cleaners

utensils,

cooking/kitchenutility, analysis, con-

trol & distributions

vacuum cleaner

vacuum-packed/vacuum-sealed bags & pouches

vegetable cutters& peelers

vegetable juice

vehicles, maintenance

vehicles, personnel

vending machines

vending products vending vehicles

ventilating systems,kitchen

ventilators& ventilating eqt.

vinegars

visitor guides,in-room guides, travel

guides & maps

W waffle irons & cone

makers

waffles

wait staff call system

walk-in coolers& freezers—

wall covering

wall panels, tile, wallboard, etc.

wall cleaners& maintenance

walls, movable

warehousing

warmers, beverage

warmers, dish/plate

warmers, food

warmers, fudge— electric

wash cloths

waste disposal systems

waste greasecollection

waste reduction eqt.& services

waste reduction/ waste disposal

wastebaskets& receptacles

water conditioner& softener eqt.& supplies

water machines:heating & cooling

water purification/filtration

water vacuums/brooms

water, bottled

water, mineral

water & water

dispensers

whipping eqt.: cream,sour cream & toppings

whipping eqt.:accessories

wholesale club

windows

wine accessories

wine cellers

wine consultants

& distributors

wine service eqt.

wines

wipes

wire accessories

woks, electric& nonelectric

woodenware, bowls& kitchen utensils

work tables, kitchen

wraps: lemon, stem, etc.

Y yogurt eqt.

yogurt: frozen, fresh& soft-serve


15/75


1. Storeroom

2. Dairy and vegetable walk-in cooler

3. Meat walk-in cooler

4. Walk-in freezer

5. Combination meat and vegetablepreparation, salad preparation andpot and pan washing area

6. Meat and vegetable cooking area

7. Dish room

8. Dining room counter

9. Dining room

10. Takeout area

11. Waiters' station

12. Cashier

13. Customer lounge (two)

14. Men's restroom

15. Women's restroom

16. Customer entry and exit (two)

17. Manager's office

18. Employee lockers, equipmentroom and miscellaneous

storage located in basement

Customer

Entranceto #'s6, 8or 9

CustomerEntrance

Employee & Receiving Entrance

STORAGE FACILITY PRODUCTION FACILITY OTHER FACILITIES

16 17

4 3 2

13

18

11

15 14

16

13

12

9

10

5

67

8

1

LAYOUT AND FLOWCHART OF A TYPICALFAMILY-TYPE RESTAURANT


16/75

LAYOUT AND FLOWCHART OF A TYPICALOCCASIONAL-TYPE RESTAURANT

1. Liquor storage

2. Storeroom

3. Dairy and vegetable walk-in cooler

4. Meat walk-in cooler5. Walk-in freezer

6. Meat and vegetable preparation

7. Meat and vegetable cooking

8. Pot and pan washing

9. Salad preparation

10. Checker/cashier's station

11. Dining room

12. Dish room13. Employee dining

14. Janitor's closet

15. Chef's office

16. Waiters' station

17. Women's restroom

18. Men's restroom

19. Cocktail lounge20. Customer lounge

21. Checkroom

22. Reservation station

to #'s7, 8or 9

CustomerEntrance

Fire Exit Fire Exit

Fire Exit

Employee & Receiving Entrance

STORAGE FACILITY PRODUCTION FACILITY OTHER FACILITIES

13

3 4 521

12 9

6

78

14

15

10

11

16

19

20

21

2217 18



17/75


LAYOUT FOR RECEIVING, STORAGE AND EMPLOYEE DINING AREAS

1

2

3

11

12

13 14

1615

18

7

4 8

9

10

16, 17

19

6

5

1. Receiving desk

2. Dock bumper

3. Trash storage

4. Storeroom

5. Liquor storage

6. Shelving (eleven)

7. Platform scale

8. Reach-through uniformlockers

9. Order desk

10. Wall telephone

11. Dairy and vegetablewalk-in cooler

12. Mobile racks(fourteen)

13. Meat walk-in cooler

14. Walk-in freezer

15. Exterior temperaturegauges (three)

16. Time clock

17. Time card racks (two)

18. Bulletin board

19. Employee dining


18/75

ACCURACY IN MENU CHECKLIST

Determine the accuracy of your own menu by using this checklist

and answering the sample questions.

YES NO

—— —— 1. When merchandising steaks by weight, do I use the generally acceptedpractice of referring to the steak’s weight prior to cooking?

—— —— 2. Are my double martinis really twice the size of a single drink?

—— —— 3. Are my breaded shrimp at least 50% shrimp, as governmentregulations require?

—— —— 4. Is my “3-egg omelette” really made with three eggs?

—— ——

5. Are my “jumbo” eggs really “jumbo,” the nationally recognized egg size, orare they actually “large?”

—— —— 6. When I say “choice sirloin of beef” do I really refer to “USDA ChoiceGrade Sirloin of Beef,” as I’ve implied?

—— —— 7. Do I realize that it’s OK to use the words ”prime rib” to describe a cut of beef (i.e., the “primal” ribs: 6th to 12th ribs), but when I combine this termwith “USDA” (USDA Prime Ribs), I’m implying a grade of beef, not a cut of beef?

—— —— 8. Do I realize that “ground beef” is just what the name implies—ground

beef with no extra fat (the fat limit is 30%), water, extenders or binders?—— —— 9. Do I understand that terms like “Prime,” “Grade A,” “Good,” “No. 1,”

“Choice,” “Fancy,” “Grade AA” and “Extra Standard” are all descriptions of grades as set by federal and state standards?

—— —— 10. If my pricing structure includes a cover charge, service charge or gratuity,have I brought these items to my customers’ attention?

—— —— 11. Do I clearly define any restrictions regarding the use of coupons or premi-um promotions?

—— —— 12. If extra charges are made for special requests like “all white meat” or“no-ice drinks,” are these charges clearly stated at time of ordering?


QUANTITY REPRESENTATION

PRICE REPRESENTATION


19/75

PROFITABLE MENU PLANNING — FOR MAXIMUM RESULTS 19

YES NO

—— —— 13. Are my house brands really manufactured to my own specifications, evenif they are prepared off premises?

—— —— 14. Am I careful when advertising brand names that the brand advertised isalways the brand sold?

—— —— 15. When substitutions are necessary for whatever reason (non-delivery,availability, price, etc.), do I realize these substitutions must be reflectedon my menu?

Some such substitutions:

• Maple syrup and maple-flavored syrup• Baked ham and boiled ham• Chopped veal cutlets and shaped veal patties

• Ice milk and ice cream• Fresh eggs and powdered eggs• Picnic-style pork shoulder and ham• Milk and skim milk • Pure jams and pectin jams• Whipped cream and whipped topping• Turkey and chicken• Hereford beef and Black Angus beef • Peanut oil and corn oil• Beef liver and calf’s liver• Cream and half-and-half • Cream and nondairy creamer• Butter and margarine• Ground beef and ground sirloin of beef • Capon and chicken• Standard ice cream and French-style ice cream• Cod and haddock • Noodles and egg noodles• White-meat tuna and light-meat tuna• Haddock and pollack • Flounder and sole• Cheese food and processed cheese• Cream sauce and nondairy cream sauce• Bonita and tuna fish• Roquefort cheese and blue cheese• Tenderloin tips and diced beef • Mayonnaise and salad dressing

REPRESENTATION OF BRAND NAMES


20/75


YES NO

—— —— 16. Can I back up the following descriptions with package labels, invoices orother supplier-produced documentation to prove point of origin?

• Lake Superior Whitefish • Idaho Potatoes• Maine Lobster • Imported Swiss Cheese• Puget Sound Sockeye Salmon • Bay Scallops• Gulf Shrimp • Florida Orange Juice• Smithfield Ham • Wisconsin Cheese

—— —— 17. Do I realize that it is all right to use the following terminology in thegeneric sense to describe a method of preparation or service?

• New England Clam Chowder • Russian Dressing• Irish Stew • Country Ham• French Fries • Danish Pastries• Russian Service • English Muffins• Swiss Cheese • French Toast• Country Fried Steak • Denver Sandwich• French Dip • Swiss Steak • German Potato Salad • French Service• Manhattan Clam Chowder • Florida Fresh Juice

—— —— 18. Do I use the term “fresh juice” only for a juice without additives and pre-pared from the original fruit within 12 hours of sale?

—— —— 19. Instead of using the term “homemade,” do I use more accurate terminology,like “home-style,” “homemade-style,” “made on the premises” or “our own?”

—— —— 20. If I use any of the following terms, am I sure I can substantiate them?

• Fresh Daily • Corn-Fed Porkers • Fresh-Roasted• Flown In Daily • Finest Quality • Kosher Meat• Center-Cut Ham • Black Angus Beef • Own Special Sauce• Aged Steaks • Low Calorie • Milk-Fed Chicken• Slept in Chesapeake Bay

—— —— 21. Am I careful not to misrepresent canned orange juice as frozen or cannedapplesauce as homemade?

—— —— 22. Do I use food preserved by the commonly accepted means: canned, chilled,bottled, frozen and dehydrated?

POINTS OF ORIGIN

MERCHANDISING TERMS

MEANS OF PRESERVATION


21/75


YES NO

—— —— 23. Am I always absolutely accurate in the terminology used to describe themethod by which the food is prepared?

Some preparation methods:

• Charcoal-Broiled • Deep Fried • Sauteed• Barbecued • Baked • Smoked

• Broiled • Roasted • Poached• Fried in Butter • Prepared from Scratch

—— —— 24. Do my menus, wall placard or other advertising materials containing pictorialrepresentations always portray the actual product with true accuracy?

—— —— 25. For instance, am I careful not to:

A. Use mushroom pieces in a sauce when the picture depicts mushroom

caps?

B. Use sliced strawberries on a shortcake when the picture depicts wholestrawberries?

C. Use four shrimps when the picture shows five?

D. Use a plain bun when the photo depicts a sesame-topped bun?

E. Let my waiter/waitress offer “butter or sour cream” when, in actuality,I’m using imitation sour cream or margarine?

F. Let my waiter/waitress tell a customer,“The pies are baked in our ownkitchen,” when in fact they purchased prebaked, institutional pies?

—— —— 26. Am I sure I never risk the public’s health by misrepresenting the dietary ornutritional content of a food?

—— —— 27. Do “salt-free” and “sugar-free” mean just that?

—— —— 28. Can I substantiate with specific data any special nutrition claims or claims of “low calories?”

NOTE: If you cannot answer “yes” to all these questions, it is time to revise your menu to avoidmisrepresentations and potential customer misconceptions about your food.

VERBAL AND VISUAL REPRESENTATION

DIETARY OR NUTRITIONAL CLAIMS


22/75



23/75



24/75

INVENTORY FORM


ITEM SIZE DATE TOTAL COST EXTENSION

TOTAL


25/75


FOOD ORDERING FORM

ITEM BUILD TO AMT. ON HAND


26/75


DETAILED LAYOUT OF DISHROOM EQUIPMENT

1

2

7

48

3

15

14

1. Silver burnisher

2. Linen hamper

3. Tray rail

4. Soiled-dish table

5. Glass rack overshelf

6. Disposal (3 h.p. hammermill type)and scrap chute

7. Silverware chute

8. Silverware soak tank

9. Prerinse sink with flexiblespray arm

10. Dish-rack conveyor

11. Dish machine

12. Clean-dish table

13. Overshelves (two)

14. Dish-rack dollies (five)

15. Storage cabinet

13

13

1211

109

6 5


27/75

SUCCESSFUL KITCHEN MANAGEMENT & CONTROL PROCEDURES—FOR MAXIMUM EFFICIENCY 27

8

9 2

10

12

14

11

3 6 75

1

1

1

4

2 13 15

17

24

23

3233302928

22

2119

18

20

2527

16

38

12

26

34

35

36

45

44

43

42

4140 39

37

1. Knife wells (five)

2. Composition cutting boards (three)

3. Stainless-steel combination pot andpan washing table with three-compartment sink and meat andvegetable drawers (two)

4. Disposal (3 h.p. hammermill type)

5. Recirculating centrifugal pump

6. Flexible spray rinse arm

7. Overhead pot rack

8. Single-compartment sink

9. Stainless-steel salad preparationwork table with undershelf

10. 12-quart mixer on mobile stand

11. Portion scale

12. Reach-in refrigerator13. Stainless-steel meat and vegetable

preparation worktable with angle-compartment sink, drawers (two),overshelf and undershelf.

14. Can opener

15. Slicer

16. Closed-top range17. Exhaust canopy

18. Wooden cutting board

19. Microwave oven

20. Deep fat fryers (four)

21. Griddle

22. Open-top broiler

23. Base cabinet refrigerator withovershelf

24. Steamer

25. Base cabinet refrigerator

26. Cold food wells (eight)

27. Sandwich grill28. Hot food wells (four) and

undercounter dish storage.

29. Open-top burners (two)

30. Wooden cutting board

31. Griddle

32. Base cabinet refrigerator33. Waffle grill

34. Pass-through window

35. Trash can

36. Wash basin

37. Ice machine

38. Heat lamps (two)

39. Waitstaff pickup counter

40. Soup wells (two)

41. Soup bowl lowerators

42. Reach-in refrigerator, sliding-door type

43. Customer takeout back counter44. Fountain

45. Milkshake machine

DETAILED LAYOUT OF KITCHEN EQUIPMENT IN A FAMILY RESTAURANT


28/75


PERPETUAL INVENTORY FORM

I T E M

+ - = + - = + - = + - = + - = + - = + - = + - = + - =

1

2

3

4

5 6

7

8

9 1 0

1 1

1 2

1 3

1 4

1 5

1 6 1

7

1 8

1 9

2 0

2 1

2 2

2 3

2 4

2 5

2 6

2 7

2 8

2 9

3 0

3 1

1


29/75


SIGN-OUT SHEET

ITEM EMPLOYEEDATE AMOUNT/WT.


30/75


PREPARATION FORM

ITEM

MINIMUM

AMOUNT

AMOUNT

DEF./ORD.

BEGINNING

AMOUNT

AMOUNT

PREPPED

STARTING

TOTAL


31/75


ITEM MON TUE WED THU FRI SAT SUN

MINIMUM AMOUNT NEEDED FORM


32/75


YIELD SHEET

ITEMSTARTING

WEIGHT (OZ.)

# OF

PORTIONS

TOTAL

PORTION

WEIGHT (OZ.)

PREP.

COOK

YIELD

%


33/75


Prepared By:

Date: Day: Shift:

BANK DEPOSIT Part 1

Currency

Silver

Checks

SUB TOTAL

CREDIT CARDS:

MasterCard/Visa

American Express

Diners Club

Other

OTHER RECEIPTS:

TOTAL BANK DEPOSIT

CASH SUMMARY Part 1I

Sales per Register

Sales Tax per Register

ADJUSTMENTS:

Over/Under Rings

Other: Complimentaries

Other

TOTAL ADJUSTMENTS

Sales to Be Accounted For

Sales Tax to Be Acctd. For

Accounts Collected

Other Receipts:

TIPS CHARGED:

MasterCard/Visa

American Express

Diners Club

Other

House Accounts-Tips

TOTAL RECEIPTS

DEDUCT: PAID OUTS

Tips Paid Out

House Charges

Total Deductions

NET CASH RECEIPTS

BANK DEPOSIT (Line 12)

OVER or SHORT

Day Night

BAR REGISTER SERVICE REGISTER TOTAL

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16

17

18

19

20

21

22

23

24

25

26

27

28

29

30

31

32

33

34

35

36

37

38

39

40

Day Night All Shifts

CASHIER’S REPORT FORM


34/75


TICKET ISSUANCE FORM

WAITPERSON TOT # # THRU INITIALS

TOTAL

RETURN #

VERIFIED


35/75


COOK’S FORM

ITEM START ADDITIONSSTARTING

BALANCE

BALANCE

ENDING

#

SOLD

TOTAL


36/75


TICKET ITEMIZATION FORM

ITEMTOTAL

SOLD

USE A MARK TO

DESIGNATE ONE SOLD

TOTAL


37/75

WANT SHEET

ITEM EMPLOYEE APPROVED ORDERED ON RECEIVED



38/75

PERSONAL DRESS AND HYGIENE

Employees wear proper uniform including proper shoes.

❑YES ❑ NO Corrective Action ____________ Hair restraint is worn.

❑YES ❑ NO Corrective Action ____________

Fingernails are short, unpolished and clean.


Jewelry is limited to watch, simple earrings and plain ring.


Hands are washed or gloves are changed at critical points.


Open sores, cuts, splints or bandages on hands are com-

pletely covered while handling food.

❑YES ❑ NO Corrective Action ____________ Hands are washed thoroughly using proper hand-washing

techniques at critical points.


Smoking is observed only in designated areas away from

preparation, service, storage and warewashing areas.


Eating, drinking and chewing gum are observed only in

designated areas away from work areas.


Employees take appropriate action when coughing or

sneezing.


Disposable tissues are used and disposed of when cough-

ing/blowing nose.


LARGE EQUIPMENT

Food slicer is clean to sight and touch.


Food slicer is sanitized between uses when used with

potentially hazardous foods.


All other pieces of equipment are clean to sight and

touch — equipment on serving lines, storage shelves, cab-

inets, ovens, ranges, fryers and steam equipment.


Exhaust hood and filters are clean.


REFRIGERATOR, FREEZER ANDMILK COOLER

Thermometer is conspicuous and accurate.


Temperature is accurate for piece of equipment.


Food is stored 6 inches off floor in walk-ins.


Unit is clean.


Proper chilling procedures have been practiced.


All food is properly wrapped, labeled and dated.


FIFO (First In, First Out) inventory is being practiced.


FOOD STORAGE AND DRY STORAGE

Temperature is between 50˚ F and 70˚ F.


All food and paper supplies are 6 to 8 inches off the floor.


All food is labeled with name and delivery date.


FIFO (First In, First Out) inventory is being practiced.


There are no bulging or leaking canned goods in storage.


Food is protected from contamination.


All surfaces and floors are clean.


Chemicals are stored away from food and other food-

related supplies.


HOT HOLDING

Unit is clean.


Food is heated to 165˚ F before placing in hot holding.


THE ESSENTIALS OF FOOD SAFETY, HACCP & SANITATION PRACTICES 38

Hazard Analysis Critical Control Points

MANAGER SELF-INSPECTION CHECKLIST

DATE____________ OBSERVER ______________________________________


39/75


Temperature of food being held is above 140˚ F.


Food is protected from contamination.


FOOD HANDLING

Frozen food is thawed under refrigeration or in cold run-

ning water.


Food is not allowed to be in the “temperature danger

zone” for more than 4 hours.


Food is tasted using proper method.


Food is not allowed to become cross-contaminated.


Food is handled with utensils, clean-gloved hands or clean

hands.

❑YES ❑ NO Corrective Action ____________ Utensils are handled to avoid touching parts that will be

in direct contact with food.


Reusable towels are used only for sanitizing equipment

surfaces and not for drying hands, utensils, floor, etc.


UTENSILS AND EQUIPMENT

All small equipment and utensils, including cutting boards,

are sanitized between uses.


Small equipment and utensils are air dried.


Work surfaces are clean to sight and touch.


Work surfaces are sanitized between uses.


Thermometers are washed and sanitized between each

use.


Can opener is clean to sight and touch.


Drawers and racks are clean.


Small equipment is inverted, covered or otherwise pro-

tected from dust and contamination when stored.


CLEANING AND SANITIZING

Three-compartment sink is used.


Three-compartment sink is properly set up for ware-

washing (wash, rinse, sanitize).


Chlorine test kit or thermometer is used to check sani-

tizing process.❑YES ❑ NO Corrective Action ____________

The water temperatures are accurate.


If heat-sanitizing, the utensils are allowed to remain

immersed in 170˚ F water for 30 seconds.


If using chemical sanitizer, it is the proper dilution.


The water is clean and free of grease and food particles.


The utensils are allowed to air dry.❑YES ❑ NO Corrective Action ____________

Wiping clothes are stored in sanitizing solution while in

use.


GARBAGE STORAGE AND DISPOSAL

Kitchen garbage cans are clean.


Garbage cans are emptied as necessary.


Boxes and containers are removed from site.


Loading dock and are around dumpster are clean.


Dumpster is closed.


PEST CONTROL

Screen on open windows and doors are in good repair.


No evidence of pests is present



40/75

THE ESSENTIALS OF FOOD SAFETY, HACCP & SANITATION PRACTICES 40

DATE TIME TEMP INITIALS DATE TIME TEMP INITIALS

Month: Freezer: Refrigerator:

TEMPERATURE LOG


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1. Bar cash registers (two)

2. Locked liquor storage cabinet

3. Liquor display

4. Base cabinet refrigerator, back bar

5. Three-compartment sinks (two)

6. Disposals (two)

7. Blenders (two)

8. Glass racks (four)

9. Ice bin

10. Glass chiller

11. Soda cabinet (under bar)

12. Planter

12

10

11 9

1

3

3

2

5

5

6

6

7

7

8

8

4

1

down

down

LAYOUT OF A TYPICAL BAR


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BAR RECIPE AND PROCEDURE MANUAL

SUCCESSFUL BAR MANAGEMENT & OPERATIONS 42

ITEM

INGREDIENTS: PROCEDURE: GLASS:

GARNISH:

ITEM

INGREDIENTS: PROCEDURE: GLASS:

GARNISH:


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BARTENDER’S REPORT

$100.00 ________

$50.00 ________

$20.00 ________

$10.00 ________

$5.00 ________

$1.00 ________

CASH IN

TOTAL

$1.00 ________

$0.50 ________

$0.25 ________

$0.10 ________

$0.05 ________

$0.01 ________

TOTAL

1. ________________________________

2. ________________________________

3. ________________________________

4. ________________________________

5. ________________________________

6. ________________________________

CHARGES

TOTAL

TOTAL

ITEM LIQUOR WINE

Housed _________ _________

Manager _________ _________

Comp _________ _________

EMPLOYEE _________________________

Total # _____ #__# ______ Initia l ____ # Return __________ Verify _________

EMPLOYEE _________________________


EMPLOYEE _________________________


LIQUOR SALES _____________________________

FOOD SALES _____________________________

WINE SALES _____________________________

MISC. SALES _____________________________

SALES TAX _____________________________

VOID SALES _____________________________

SALES SUMMARY

$100.00 ________

$50.00 ________

$20.00 ________

$10.00 ________

$5.00 ________

$1.00 ________

CASH OUT

TOTAL

$1.00 ________

$0.50 ________

$0.25 ________

$0.10 ________

$0.05 ________

$0.01 ________

TOTAL

BARTENDER

MANAGER

BOOKKEEPER

BARTENDER

MANAGER

BOOKKEEPER

Note: Itemize checks separately on back.Enter figure in sale and sales breakdown.


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LIQUOR ORDER FORM

ITEM BUILD TO AMT. DATE


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LIQUOR INVENTORY FORM

ITEM SIZE QUANTITY TOTAL COST EXTENSION


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LIQUOR USED AND RESTOCKED FORM

LIQUOR USED RESTOCKED LIQUOR USED RESTOCKED


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SUCCESSFUL WINE MANAGEMENT & OPERATIONS 47

WINE INVENTORY FORM



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WINE ORDER FORM



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OPERATIONAL ORDER FORM



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SUCCESSFUL MANAGEMENT OF OPERATIONAL COSTS & SUPPLIES 50

OPERATIONAL INVENTORY FORM



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KNOWLEDGE OF JOB

procedures, paperwork, skill, function

RATING: _________________________________

Comments: ________________________________

__________________________________________

__________________________________________

QUALITY

up to specification, accuracy, consistency

RATING: _________________________________

Comments: ________________________________

__________________________________________

__________________________________________

ATTITUDE

towards work, management, other employees, customers

RATING: _________________________________

Comments: ________________________________

__________________________________________

__________________________________________

LEADERSHIP

ability to give direction

RATING: _________________________________

Comments: ________________________________

__________________________________________

__________________________________________

RELIABILITY

dependable, on time, follows through on assignments

RATING: _________________________________

Comments: ________________________________

__________________________________________

__________________________________________

PRODUCTIVITY

volume, utilization of time

RATING: _________________________________

Comments: ________________________________

__________________________________________

__________________________________________

APPEARANCE

uniform, neat

RATING: _________________________________

Comments: ________________________________

__________________________________________

__________________________________________

SERVICE

alert, fast

RATING: _________________________________

Comments: ________________________________

__________________________________________

__________________________________________

OVERALL RATING: ______________________

SALARY ADJUSTED: ❑YES ❑ NO _______

NEW SALARY: __________________________

Recommendations: __________________________ __________________________________________

__________________________________________

Items to be followed up on: ___________________

__________________________________________

__________________________________________

__________________________________________

EMPLOYEE PERFORMANCE EVALUATION FORM

NAME: _______________________________ POSITION: ___________________________

INTERVIEWER: _______________________ DATE: _______________________________

LAST EVALUATION DATE: ______________________ SALARY: __________________

For each of the following categories grade the employee’s performance on a sliding scale of 1 to 10 (see scalebelow).The overall grade is the average of all scores plus the interviewer’s comments.

1-2 poor 3-4 below average 5 average 6-7 above average 8-9 very good 10 exceptional



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DAILY PAYROLL FORM

DATE MONTH YEAR

EMPLOYEE RATE TOTALH

H = HOURS G = GROSS

G H G H G H G H G H G H G

TOTAL

INTERNAL BOOKKEEPING—ACCOUNTING FOR SALES & COSTS—WHERE DID IT ALL GO? 52


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DAILY SALES REPORT FORM

DAY DATE AMT $ INV #

FOOD SALES

1

2

3

4

5

6

7

8

9

10

11

1213

14

15

16

17

18

19

20

21

22

23

24

25

26

27

28

29

30

31

T

AMT $ INV #

LIQUOR SALES

AMT $ INV #

WINE SALES

ACTUAL BUDGET

MONTH-TO-DATE

TOTAL

7 DAY TOTAL

14 DAY TOTAL

21 DAY TOTAL

28 DAY TOTAL

TOTAL

SALES



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DAILY SALES REPORT FORM (CONTINUED)

FOOD LIQR WINE

MANAGERIAL

FOOD LIQR WINE

HOUSED

FOOD LIQR WINE

COMPLIMENTARYOVER

UNDER

#

DINERS

PER

HEAD

CASH

OV/U



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LABOR ANALYSIS FORM

DAY DATE

1

23

4

5

6

7

8

9

10

11

12

13

14

15

16

17

18

19

20

21

22

23

24

25

26

27

28

29

3031

T

BUDGET ACT OV/UND

DAILY PAYROLL

TOTAL

7 DAY TOTAL

14 DAY TOTAL

21 DAY TOTAL

28 DAY TOTAL

BUDGET ACT OV/UND %

MONTH-TO-DATE PAYROLLDAILY

SALES

% MONTH

TO DATE



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WINE ITEMIZATION FORM

ITEM TOTALS

TOTAL

USE A MARK TO

DESIGNATE ONE SOLD



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FOOD ITEMIZATION FORM

ITEM TOTALS

TOTAL

USE A MARK TO

DESIGNATE ONE SOLD



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PURCHASE LEDGER

DATE

GRAND TOTAL

PAGE TOTAL

COMPANY MONTH

PAID OUTSINV # AMT $ INV # AMT $ INV # AMT $



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DATE DESCRIPTION METH LIFE COST SALVAGE ADDIT.

1st YEAR

NEW/

USED

AC

RS%

SUCCESSFUL BUDGETING & PROFIT PLANNING—FOR MAXIMUM RESULTS 64

DEPRECIATION WORKSHEET AND RECORD


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BALANCE BALANCE BALANCEDEPREC 20 DEPREC 20

DEPRECIATION WORKSHEET AND RECORD (CONTINUED)


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ITEM BUDGETED % ACTUAL %

SALES

Food

Liquor

Wine

TOTAL SALES

MATERIALS

Food Costs

Liquor Costs

Wine Costs

TOTAL COSTS

GROSS PROFIT

LABOR

Manager Salary

Employee

Overtime

TOTAL LABOR COSTS

Controller Oper. Costs

China & Utensils

Glassware

Kitchen Supplies

Bar Supplies

Dining Room Supplies

Uniforms

Laundry/Linen

Services

Trash Pick-Up

Laundry Cleaning

Protection

Freight

Accounting

Maintenance

Payroll

TOTAL THIS PAGE

OPERATIONAL BUDGET


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ITEM BUDGETED % ACTUAL %

Utilities

Phone

WaterGas

Electricity

Heat

Fixed Operating Costs

Rent

Insurance

Property Taxes

Depreciation

General Operating CostsLabor Taxes

Other Taxes

Repairs—Equipment

Repairs—Building

Entertainment

Advertising

Promotion

Equipment Rental

PostageContributions

Trade Dues, ect.

Licenses

Credit Card Expense

Travel

Bad Debt

TOTAL THIS PAGE

TOTAL EXPENDITURES

TOTAL NET PROFIT

OPERATIONAL BUDGET (CONTINUED)


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DATE

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

SATURDAY

SUNDAY

HOLIDAYS

# OF

EACH

AVG #

DINNERS

SUB-

TOTAL

BREAKFAST TOTAL _______________

LUNCH TOTAL _______________

DINNER TOTAL _______________

GRAND TOTAL _______________

DIVISION OF SALES

HOLIDAYS THAT MUST BE CONSIDERED:

FOOD

LIQUOR

WINE

TOTAL PROJECTED SALES x % SALES DIVISION = SALES DIVISION

• Washington's Birthday

• Easter

• Mother's Day

• Memorial Day

• Fourth of July

• Labor Day

• Thanksgiving

• Christmas Eve

• Christmas

• New's Year's Eve

• New Year's

• Halloween

• Valentine's Day

• Graduation Day

Grand Total x % Growth/Loss = Projected Volume x Check Avg. = Projected Sales

SALES PROJECTION FORM


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BREAKEVEN ANALYSIS GRAPHIC REPRESENTATION

FIXED COSTS $40,000

BREAKEVEN POINT

$100,000

$120,000

Variable Cost Per Customer = $7.20

Average Sales Per Customer $12.00



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BREAKEVEN COST ANALYSIS

COST TYPE FIXED VARIABLE TOTAL

HOW TO PREPARE THE MONTHLY AUDIT & COST PROJECTIONS 73


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MATERIALS COST PROJECTION FORM

MONTH

Beginning Inventory

Purchases

Comp/Manager

Ending Inventory

Cost

Sales

TOTAL FOOD COST PERCENTAGE

FOOD

Beginning Inventory

Purchases

Comp/Manager

Ending Inventory

Cost

Sales

TOTAL WINE COST PERCENTAGE

WINE

Beginning Inventory

Purchases

Comp/Manager

Ending Inventory

Cost

Sales

TOTAL LIQUOR COST PERCENTAGE

LIQUOR



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OPERATIONAL SUPPLIES COST PROJECTION FORM

PAGE MONTH

CATEGORY

Beginning Inventory

Purchases

Ending Inventory

Cost

Sales

TOTAL COST PERCENTAGE

#

CATEGORY

Beginning Inventory

Purchases

Ending Inventory

Cost

Sales


#

CATEGORY

Beginning InventoryPurchases

Ending Inventory

Cost

Sales


#

CATEGORY

Beginning Inventory

#

the Restaurant Manager s Handbook Brown

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Transcript of the Restaurant Manager s Handbook Brown