The Restaurant Manager S Handbook Brown

THIRD REVISED EDITION
Published By:
ATLANTIC PUBLISHING GROUP, INC
DIRECTORY OF FORMS & CHARTS

Here is a complete list of forms included in the Restaurant Managers Handbook. Click
on the form you need and youll go directly to that page.
CHAPTER 1SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT 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 5PROFITABLE MENUPLANNING FOR MAXIMUM RESULTS

Accuracy in Menu Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Copyright Form TX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Inventory Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Food Ordering Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
CHAPTER 6SUCCESSFUL KITCHEN MANAGEMENT & CONTROL

PROCEDURESFOR MAXIMUM EFFICIENCY
Detailed Layout of Dishroom Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Detailed 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
Cashiers Report Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Ticket Issuance Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Cooks Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Ticket Itemization Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Want Sheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
CHAPTER 7THE ESSENTIALS OF FOOD SAFETY, HACCP & SANITATION

PRACTICES
Manager Self-Inspection Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Temperature Log . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
CHAPTER 8SUCCESSFUL BAR MANAGEMENT & OPERATIONS

Layout of a Typical Bar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Bar Recipe and Procedure Manual . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Bartenders Report . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Liquor Order Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Liquor Inventory Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Liquor Used and Restocked Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
CHAPTER 9SUCCESSFUL WINE MANAGEMENT & OPERATIONS

Wine Inventory Form ......................................................................................47
Wine Order Form............................................................................................48
CHAPTER 10SUCCESSFUL MANAGEMENT OF OPERATIONAL COSTS &

SUPPLIES
Operational Inventory Form............................................................................49
Operational Order Form ................................................................................50
CHAPTER 13SUCCESSFUL EMPLOYEE RELATIONS & LABOR COST CONTROLS

Employee Performance Evaluation Form
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
CHAPTER 16INTERNAL BOOKKEEPINGACCOUNTING FOR SALES &

COSTSWHERE 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: Employees Daily Record of Tips and Report to Employer ......59
CHAPTER 17SUCCESSFUL 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 18HOW TO PREPARE THE MONTHLY AUDIT & COST

PROJECTIONSPUTTING IT ALL TOGETHER
Breakeven Analysis Graphic Representation ..................................................72
Breakeven Cost Analysis ................................................................................73
Materials Cost Projection Form ......................................................................74
Operational Supplies Cost Projection Form ....................................................75
W ORKSHEETS
The 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.
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
TOTALYour total amount will depend upon how many months
of preparation you want to allow before actually beginning operations.
THE RESTAURANT MANAGERS HANDBOOK
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
If you plan pay
cash in full, enter
the full amount
below & in the
last column
PRICE
DOWN
PAYMENT
Estimate of
the cash you
need for
AMOUNT
furniture,
OF EACH
fixtures &
INSTALLMENT equipment
COUNTERS
STORAGE SHELVES
DISPLAY STANDS,
SHELVES,TABLES
CASH REGISTER
SAFE
WINDOW DISPLAY
FIXTURES
SPECIAL LIGHTING
OUTSIDE SIGN
DELIVERY
EQUIPMENT
IF NEEDED
TOTAL FURNITURE, FIXTURES & EQUIPMENT

SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE
NECESSARY MISCELLANEOUS RESTAURANT, RESORT & HOTEL SUPPLIES
A
accounting & financial
services
advertising services,
materials &
electronic catalogs
air cleaners/purifiers
air conditioning &
heating eqt. sales
air curtains
air pollution control
systems
air purification & dust
collection eqt.
air screens/air curtains
for entranceways
alcoholic beverages
alligator/alligator
meat
aluminum foil
animated displays
antioxidants for
fruits & vegetables
antiques
apparel
appetizers
appliances: food service
machines
aprons
aquariums/lobster
tanks
architects/engineers
art
artificial flowers &
plants
ashtrays & stands
associations, trade
ATMsautomated teller
machines
attorney at law
audiovisual eqt. &
systems
awards, plaques &
certificates
awnings, canopies &
poles
B
bacon
badges/name badges
6
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 & bathroom
accessories
bathroom accessories
& eqt.
bathroom eqt.
& baby changing
stations
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
C
cabinets: food
warming
& conveying
cabinets: miscellaneous
cafeteria eqt.
cakes & cake
decorations; cookies
& pastries
can openers: electric
& hand-operated
candelabra & candle
holders
candies, chocolates
& confectioneries
candle light,
nonflammable
candle warmers for
food & beverages
candles & tapers
canned foods: fish,
fruits & vegetables,
meat & poultry
canopies
canopies: ventilation
cappuccino coffee eqt.
carbon dioxide
carbonators
carbonic gas/bulk co2
carpet sweepers
carpets & rugs
carriers, food
& beverage insulated
carts, espresso & coffee
carts, food-service
carts, hospital
food-service
carts, transport
carts, storage
& serving
cash register
supplies: tape, ribbon,
etc.
cash registers
& control systems
casters
catalogues
& directories
catering supplies
& banquet service eqt.
catering
trucks/delivery
trucks
caviar
ceilings: acoustical,
tin, wood, etc.
ceramic dinnerware
ceramics
cereals, ready-to-serve
& uncooked
chafing dishes
chairs, folding or
stacking
chairs, infant
chairs, restaurant
chairs, upholstered
check recovery services
cheese
cheese, grated
childrens premiums
& party supplies
childrens rides
& amusements
chillers
china, table
chinese foods
chocolate
choppers: electric for
food & meat
chopping blocks
cigars, cigarettes,
tobacco products:
display & storage
systems
citrus products/citrus
syrups
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: exhaust
maintenance
clocks, electric
coasters, beverage
coat & hat checking
eqt.
cocktail mixes
cocktail stirrers
cocoa
coffee
coffee-brewers, glass
& filters
coffee mills
coffee urns & makers
coin sorters
& handling eqt.
cold plates
communication
systems, services & eqt.
compactors, waste
computer aided design
(cad) systems
computer furniture
computer software:
accounting,
administrative,
hospitality, etc.
computer software:
hospitality
& cost control
computer supplies
computerized
food service
systems
computerized
restaurant
management 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, ovenable
paperboard
containers: aluminum,
plastic & glass
conveyors & subveyors
conveyors, belt
cookies
cooking computers
or timers
cooking eqt., electric
& gas
cooking eqt., induction
cooking eqt., outdoor
7
cooking heat/warmers
cooking wines
& marinades
cookware, induction
cookware: pots, pans
& microwave
coolers, beverage
copperware
costumes
cotton candy
machines
counters & tabletops
counters, cafeteria
covers, rack
crackers
creamers
credit cards: card
processing/
authorization
crepe-making machines
croutons
crushers, can & bottle,
electric
cups: disposable,
portion, thermal, etc.
custom-built kitchen
eqt.
cutlery: chefs eqt.
& supplies
cutlery, disposable
cutlery, silver-plated
& stainless steel
cutters, food
cutting boards
D
dairy substitutes
dance floors, portable
data processing eqt.,
services & supplies
decaffeinated
beverages
decor & display
materials
decorations: holiday,
party favors,
balloons, etc.
degreasers & non-slip
treatment products
deli products
deodorizers
designers/decorators
8
dessert products
dicers, hand-operated
dicers, vegetablecutting, power
dietetic foods
dinnerware, heat
resistant, glass
dinnerware, metal
dinnerware: china,
stainless steel,
plastic or disposable
disco equipment
dishtables
dishwashers/ware:
washer eqt. & supplies
dishwashing compounds
disinfectants
& cleaning supplies
dispensers for
concentrates
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
& wine
dispensers, 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, whipped
cream
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/line
maintenance
draperies, curtains
& hangings
draperies, stage
drapery & curtain
hardware
dressings, salad
drive-thru service eqt.
drug testing
dry grocery items:
staples
dry ice
dryers, clothes
dryers, dish/tray
E
eggs/egg products/
egg substitutes/
boilers & timers
electric utility services/
energy conservation
electronic data
capture
electronic funds
transfer
embroidered apparel
employee benefit services
employee scheduling
& services
employment agencies,
services & leasing
enclosures, patio &
pool
energy conservation eqt.
energy cost analysts

entertainment, sportsthemed
entertainment/
entertainment
systems
entrees, fresh & frozen
environmental
products
equipment, cook/chill
equipment,
dish handling
equipment,
drain cleaning
equipment, exercise
equipment,
food forming
equipment, front office
equipment, heating
boilers, furnaces,
radiators, etc.
equipment,
hot-chocolate
making
equipment, leasing
equipment, marinade
equipment: preventive
maintenance
programs
equipment:
repairs/parts/
installation
equipment, rug cleaning
equipment,
sales & service
equipment, under-bar
equipment, upholstery
cleaning
& shampooing
espresso coffee
& coffee eqt.
ethnic foods
executive recruiters,
hospitality industry
exhaust fans
exhaust maintenance
cleaning
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
faucets
filters, air-conditioning
filters: coffee makers
filters, cooking oil
filters, exhaust systems
filters, grease
extracting
filters, water
financial services/
financial
consultants
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: recovery
machines
flatware: silver/gold
plated, stainless
& disposable
floor cleaning
& maintenance eqt.
floor drain treatment
flooring tile: vitrified
or ceramic
flooring: floor
treatments, non-slip
preparations
& 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/precooked
food photography
food portioning eqt.
food processors:
grinders & slicers,
electric & manual
food products:
deli/ethnic,
import/export
food products:
prepared, canned
or 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/refrigeration
eqt.: service & parts
freezers, portable
frequent dining
programs/clubs
frozen breakfast food
frozen cocktail
machines
frozen food reconstitutor
fruit juices: canned,
concentrated,
fresh & frozen
fruit syrups
fruits & vegetables:
candied, brandied
& pickled
fruits & vegetables:
canned, fresh & frozen
9
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/H
games
garbage can liners
garbage containers:
metal, plastic
or concrete; waste
receptacles
& compactors
gas, propane
gas: service/supplier
& natural
gelatin
gelato
gift basket packaging
glass replacement
service
glass washers
glass, beveled
& tempered
glass, decorative
glassware chiller
& froster
glassware, service
glazes
gloves: cloth
or synthetic
gourmet foods
gravy mix or base
grease exhaust systems:
cleaning
& maintenance
grease traps: cleaning,
maintenance, elimina
tion & analysis
griddles & grills
groceries
guest checks
10
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 doeuvres
hoses: flexible gas
connectors
hot chocolate mix
hot dog grills/cookers
hot food tables
hot plates, electric & gas
hotel & restaurant
supplies
hotel amenities
hotel eqt. & supplies
hotel/motel
management
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
international
marketer/distributor:
food eqt.
inventory control
eqt.
inventory systems: eqt.
& supplies
investigative services
janitorial:
cleaning/sanitizing
janitorial supplies
japanese foods
juice fountains
juicers/extractors
K/L
kettles, steam
key & lock systems
key tags
kitchen accessories
kitchen fabrication
kitchen layout
& design
knife sharpeners
kosher food/products
ladles
laminated plastic for
counters, etc.
laminating services
& products
lamps: floor, table,
electric, battery,
candle, infrared & oil
lampshades
laundry eqt. & supplies
laundry machinery
lawn care services
led message displays
legal services
legumes
lighting 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/N
machines, soft ice
cream & milk shake
magazines & newspapers
management services
management systems
marinades
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, foodelectric
mixes, cocktail
mixes, food
mixes: prepared
flour/dough
mobile restaurants
money counters
mops & mopping eqt.
motivational incentives,
employee contests
& games
muffin depositor
murals & wall
decorations
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
O
office machines
office supplies
oils, cookingfats & oils
olives
on-line services
onion rings
onions, dehydrated
ordering systems
organizers: calendars,
notebooks & seating
charts
ovens & ranges: cooking
eqt., parts & service
ovens, baking & roasting
ovens, brick
ovens, combination
convection/steam
ovens: convection,
conveyor, infrared,
low temperature,
microwave, quartz,
vapor & wood burning
ovenware: china or glass
P/Q
packaging & wrap: foil,
plastic & paper
packaging materials:
wrapping
packaging, take-out
paging systems
& employee call systems
paint markers or strippers
pan liners & coatings
paneling & partitions,
acoustical
paper goods & disposable
tabletop items
parking lot maintenance
partitions or walls,
movable
pasta cookers
pasta making
eqt./machines
pasta: fresh, frozen,
flavored, homemade
& processed
11
pastry products
pates
payroll companies
payroll processing
services
peanut butter
pepper mills
personnel services:
recruitment, leasing
& consultants
pest control services
& products
photographic services
& eqt.
pickles & pickled
products
pie fillings
pie making machines
pies, baked & frozen
pillows
pitchers
pizza eqt. & supplies
pizza products
place mats
plants, flowers & greenery
plastic signs
plasticware, disposable
& nondisposable
plasticware, disposable,
molded
plates, disposable
platforms & risers,
portable
platters
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
12
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 management
systems
prosciutto
public address systems
public cold storage
pushcarts
quality 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:
tableware
refrigeration 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 vendor
training
restaurant
consultants
restaurant eqt.
& supplies
restoration
rice/rice products
room service products
rotisseries
S
safes & vaults
safety products
salad dressings
salad dryers
salad oils
salads & salad bars:
eqt. & supplies
sandwich & salad
units, refrigerated
sandwiches
sanitation eqt.
& supplies
sauces & sauce bases
saunas
sausage
saws, meat cutting
power
scales, food
schools &
educational services
scouring pads
seafood & seafood
products
seafood steaming eqt.
seasonings & spices
seating systems: charts
& wait lists
seating, auditorium
& theater
seating, food court
secret shopper service
security eqt. systems
& services
septic tank cleaning,
repairs & maintenance
serving dishes
sharpening services:
knives & eqt.
sheets & pillow cases
shelf liners
shellfish tools/mesh
steaming bags
shelving, plastic
shelving, steel & wood
shopping service/
mystery shopper
shortening
shower curtains
signs, changeable
letter
signs, electrical
& electronic
signs, painted
signs, tabletop
signs, wooden
signs: engraved, led,
& neon
silver burnishers,
cleaners
& compounds
silver plating
sinks, kitchen
sinks, under-bar
slicers, food
electric
slicers, 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 compounds
soda 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 & folding; dance floors
stainless steel
stanchions
& decorative rope
staples
starch, cooking
steam cleaning services
steam cookers
steam tables
sterilizers
stirrers: wood
or plastic
straws, sipping
strip doors
sugar & sugar
products
supplies: electronic
machinespaper, 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
telecommunication
services
telephone pay
telephone systems,
sales & service
television, closed
circuit
television, satellite
tenderizers
tents & canopies
testing & evaluation
services: safety
& sanitation
textured vegetable
protein product
theme party supplies
thermo delivery
pouches
thermometers
thermoware
tiling
tilting skillets
time keeping eqt.
& supplies
time recorders
tissues, disposable
toasters, automatic
gas or electric
tobacco products
toilet paper
toilet seat covers
tomato products
tools: garnishing,
ice carving, etc.
toothpicks & party
picks
toppings
tortilla press
tortilla products
touch screens
towels: cotton or
linen
towels, paper
trade publications
training films
& filmstrips
training materials
tray covers
13
tray stands
tray washers
trays, baking
trays, foam
trays, paper
trays, plastic
trays, restaurant
trays: storage, serving
& display
trucks for folding
tables, chairs
& mattresses
trucks, baggage
trucks, delivery
trucks, dish & food
trucks, laundry & linen
supply
trucks, maid
U/V
umbrellas, aluminum
outdoor
uniform emblems:
imprinted
or embroidered
uniforms: clothing
uniforms: hats & caps
uniforms: protective
apparel
upholstery cleaners
utensils,
cooking/kitchen
utility, analysis, control & distributions
vacuum cleaner
vacuum-packed/vacuumsealed 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
14
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 grease
collection
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
LAYOUT AND FLOWCHART OF A TYPICAL

FAMILY-TYPE RESTAURANT
Employee
& Receiving Entrance
4
Customer
Entrance
16
18
17
13
to #'s
6, 8
or 9
15
14
7
10
9
6
8
13
12
16
11
Customer
Entrance
STORAGE FACILITY
1.
2.
3.
4.
5.
6.
7.
Storeroom
Dairy and vegetable walk-in cooler
Meat walk-in cooler
Walk-in freezer
Combination meat and vegetable
preparation, salad preparation and
pot and pan washing area
Meat and vegetable cooking area
Dish room
PRODUCTION FACILITY
8.
9.
10.
11.
12.
13.
14.
15.
Dining room counter

Dining room
Takeout area
Waiters' station
Cashier
Customer lounge (two)
Men's restroom
Women's restroom
OTHER FACILITIES
16. Customer entry and exit (two)

17. Manager's office
18. Employee lockers, equipment
room and miscellaneous
storage located in basement
15
LAYOUT AND FLOWCHART OF A TYPICAL

OCCASIONAL-TYPE RESTAURANT
Employee
& Receiving Entrance
2
3
13
12
6
to #'s
7, 8
or 9
14
15
21
Customer
Entrance
10
17
18
22
20
11
16
Fire Exit
19
Fire Exit
STORAGE FACILITY
1.
2.
3.
4.
5.
6.
7.
8.
16
Liquor storage
Storeroom
Dairy and vegetable walk-in cooler
Meat walk-in cooler
Walk-in freezer
Meat and vegetable preparation
Meat and vegetable cooking
Pot and pan washing
Fire Exit
PRODUCTION FACILITY
9.
10.
11.
12.
13.
14.
15.
Salad preparation
Checker/cashier's station
Dining room
Dish room
Employee dining
Janitor's closet
Chef's office
OTHER FACILITIES
16.
17.
18.
19.
20.
21.
22.
Waiters' station
Women's restroom
Men's restroom
Cocktail lounge
Customer lounge
Checkroom
Reservation station
LAYOUT FOR RECEIVING, STORAGE

AND EMPLOYEE DINING AREAS
1
2
3
7
13
11
14
6
12
9
15
16
10
16, 17
18
19
1.
2.
3.
4.
5.
6.
7.
Receiving desk
Dock bumper
Trash storage
Storeroom
Liquor storage
Shelving (eleven)
Platform scale
8.
Reach-through uniform
lockers
9. Order desk
10. Wall telephone
11. Dairy and vegetable
walk-in cooler
12. Mobile racks
(fourteen)
13. Meat walk-in cooler

14. Walk-in freezer
15. Exterior temperature
gauges (three)
16. Time clock
17. Time card racks (two)
18. Bulletin board
19. Employee dining
17
ACCURACY IN MENU CHECKLIST

Determine the accuracy of your own menu by using this checklist
and answering the sample questions.
QUANTITY REPRESENTATION
YES
NO
1. When merchandising steaks by weight, do I use the generally accepted

practice of referring to the steaks 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 government

regulations require?
4. Is my 3-egg omelette really made with three eggs?
5. Are my jumbo eggs really jumbo, the nationally recognized egg size, or
are they actually large?
6. When I say choice sirloin of beef do I really refer to USDA Choice

Grade Sirloin of Beef, as Ive implied?
7. Do I realize that its 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 term
with USDA (USDA Prime Ribs), Im implying a grade of beef, not a cut of
beef?
8. Do I realize that ground beef is just what the name impliesground

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?
PRICE REPRESENTATION
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 premium 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?
18
REPRESENTATION OF BRAND NAMES
YES
NO
13. Are my house brands really manufactured to my own specifications, even

if they are prepared off premises?
14. Am I careful when advertising brand names that the brand advertised is
always the brand sold?
15. When substitutions are necessary for whatever reason (non-delivery,

availability, price, etc.), do I realize these substitutions must be reflected
on 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 calfs 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
PROFITABLE MENU PLANNING FOR MAXIMUM RESULTS
19
POINTS OF ORIGIN
YES
NO
16. Can I back up the following descriptions with package labels, invoices or
other 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 the
generic 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 prepared from the original fruit within 12 hours of sale?
MERCHANDISING TERMS
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
Flown In Daily
Center-Cut Ham
Aged Steaks
Slept in Chesapeake
Corn-Fed Porkers
Finest Quality
Black Angus Beef
Low Calorie
Bay
Fresh-Roasted
Kosher Meat
Own Special Sauce
Milk-Fed Chicken
MEANS OF PRESERVATION
21. Am I careful not to misrepresent canned orange juice as frozen or canned

applesauce as homemade?
22. Do I use food preserved by the commonly accepted means: canned, chilled,
bottled, frozen and dehydrated?
20
YES
NO
23. Am I always absolutely accurate in the terminology used to describe the

method by which the food is prepared?
Some preparation methods:
Charcoal-Broiled
Barbecued
Broiled
Fried in Butter
Deep Fried
Sauteed
Baked
Smoked
Roasted
Poached
Prepared from Scratch
VERBAL AND VISUAL REPRESENTATION
24. Do my menus, wall placard or other advertising materials containing pictorial

representations 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 whole

strawberries?
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,

Im using imitation sour cream or margarine?
F.
Let my waiter/waitress tell a customer, The pies are baked in our own
kitchen, when in fact they purchased prebaked, institutional pies?
DIETARY OR NUTRITIONAL CLAIMS
26. Am I sure I never risk the publics health by misrepresenting the dietary or
nutritional 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 avoid
misrepresentations and potential customer misconceptions about your food.
21
22
23
INVENTORY FORM
ITEM
SIZE
DATE
TOTAL
COST EXTENSION
TOTAL
24
FOOD ORDERING FORM

ITEM
BUILD TO AMT.
ON HAND
25
DETAILED LAYOUT OF DISHROOM EQUIPMENT
15
2
14
5
8
4
13
10
11
12
13
1.
2.
3.
4.
5.
26
Silver burnisher
Linen hamper
Tray rail
Soiled-dish table
Glass rack overshelf
6.
7.
8.
9.
Disposal (3 h.p. hammermill type)

and scrap chute
Silverware chute
Silverware soak tank
Prerinse sink with flexible
spray arm
10.
11.
12.
13.
14.
15.
Dish-rack conveyor
Dish machine
Clean-dish table
Overshelves (two)
Dish-rack dollies (five)
Storage cabinet
DETAILED LAYOUT OF KITCHEN EQUIPMENT

IN A FAMILY RESTAURANT
37
1
12
2
10
11
16
14
36
35
45
13
15
17
20
19
44
21
24
22
34
43
26
2
42
23
18
27 25
28
29
33 32
30
1
38
41
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
40
Knife wells (five)

Composition cutting boards (three)
Stainless-steel combination pot and
pan washing table with threecompartment sink and meat and
vegetable drawers (two)
Disposal (3 h.p. hammermill type)
Recirculating centrifugal pump
Flexible spray rinse arm
Overhead pot rack
Single-compartment sink
Stainless-steel salad preparation
work table with undershelf
12-quart mixer on mobile stand
Portion scale
Reach-in refrigerator
Stainless-steel meat and vegetable
preparation worktable with anglecompartment sink, drawers (two),
overshelf and undershelf.
39
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
25.
26.
27.
28.
29.
Can opener
Slicer
Closed-top range
Exhaust canopy
Wooden cutting board
Microwave oven
Deep fat fryers (four)
Griddle
Open-top broiler
Base cabinet refrigerator with
overshelf
Steamer
Base cabinet refrigerator
Cold food wells (eight)
Sandwich grill
Hot food wells (four) and
undercounter dish storage.
Open-top burners (two)
30.
31.
32.
33.
34.
35.
36.
37.
38.
39.
40.
41.
42.
Wooden cutting board

Griddle
Base cabinet refrigerator
Waffle grill
Pass-through window
Trash can
Wash basin
Ice machine
Heat lamps (two)
Waitstaff pickup counter
Soup wells (two)
Soup bowl lowerators
Reach-in refrigerator, slidingdoor type
43. Customer takeout back counter
44. Fountain
45. Milkshake machine
SUCCESSFUL KITCHEN MANAGEMENT & CONTROL PROCEDURESFOR MAXIMUM EFFICIENCY
27
ITEM
28
+
=
+
=
+
=
+
=
+
=
+
=
+
=
+
=
+
=
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 1
PERPETUAL INVENTORY FORM
SIGN-OUT SHEET
ITEM
DATE
AMOUNT/WT.
EMPLOYEE
29
PREPARATION FORM
ITEM
30
MINIMUM
AMOUNT
AMOUNT
DEF./ORD.
BEGINNING AMOUNT STARTING

AMOUNT
PREPPED
TOTAL
MINIMUM AMOUNT NEEDED FORM
ITEM
MON
TUE
WED
THU
FRI
SAT
SUN
31
YIELD SHEET
ITEM
32
STARTING
# OF
WEIGHT (OZ.) PORTIONS
TOTAL
PORTION
WEIGHT (OZ.)
YIELD
%
PREP.
COOK
CASHIERS REPORT FORM

Prepared By:
Date:
Day:
Shift:
BAR REGISTER
Day
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
Night
SERVICE REGISTER
Day
Night
TOTAL
All Shifts
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
33
TICKET ISSUANCE FORM

WAITPERSON
TOT #
# THRU
INITIALS
RETURN #
VERIFIED
TOTAL
34
COOKS FORM
ITEM
START
ADDITIONS
STARTING
BALANCE
BALANCE
ENDING
#
SOLD
TOTAL
35
TICKET ITEMIZATION FORM
ITEM
USE A
MARK TO
DESIGNATE ONE SOLD
TOTAL
SOLD
TOTAL
36
WANT SHEET
ITEM
EMPLOYEE
APPROVED ORDERED ON
RECEIVED
37
Hazard Analysis Critical Control Points
MANAGER SELF-INSPECTION CHECKLIST

DATE____________ OBSERVER ______________________________________
PERSONAL DRESS AND HYGIENE
Employees wear proper uniform including proper shoes.
YES NO Corrective Action ____________
Hair restraint is worn.
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 completely covered while handling food.
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 coughing/blowing nose.
REFRIGERATOR, FREEZER AND

MILK 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.
LARGE EQUIPMENT
Food is protected from contamination.

Food slicer is clean to sight and touch.

All surfaces and floors are clean.

Food slicer is sanitized between uses when used with

potentially hazardous foods.
Chemicals are stored away from food and other foodrelated supplies.
All other pieces of equipment are clean to sight and

touch equipment on serving lines, storage shelves, cabinets, ovens, ranges, fryers and steam equipment.
HOT HOLDING
Exhaust hood and filters are clean.

Unit is clean.
Food is heated to 165 F before placing in hot holding.
THE ESSENTIALS OF FOOD SAFETY, HACCP & SANITATION PRACTICES
38
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 running 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.
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.
CLEANING AND SANITIZING

Three-compartment sink is used.
Three-compartment sink is properly set up for warewashing (wash, rinse, sanitize).
Chlorine test kit or thermometer is used to check sanitizing process.
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.
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
Small equipment is inverted, covered or otherwise protected from dust and contamination when stored.
39
TEMPERATURE LOG
Month:
DATE
Freezer:
TIME
TEMP
Refrigerator:
INITIALS
DATE
THE ESSENTIALS OF FOOD SAFETY, HACCP & SANITATION PRACTICES
TIME
TEMP
INITIALS
40
LAYOUT OF A TYPICAL BAR
down
10
1
12
11
7
4
5
1
8
3
7
6
2
5
down
41
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
Bar cash registers (two)

Locked liquor storage cabinet
Liquor display
Base cabinet refrigerator, back bar
Three-compartment sinks (two)
Disposals (two)
Blenders (two)
Glass racks (four)
Ice bin
Glass chiller
Soda cabinet (under bar)
Planter
BAR RECIPE AND PROCEDURE MANUAL
ITEM
INGREDIENTS:
PROCEDURE:
GLASS:
GARNISH:
ITEM
INGREDIENTS:
PROCEDURE:
GLASS:
GARNISH:
SUCCESSFUL BAR MANAGEMENT & OPERATIONS
42
BARTENDERS REPORT
BARTENDER
MANAGER
BARTENDER
MANAGER
BOOKKEEPER
BOOKKEEPER
CASH IN
CASH OUT
$100.00 ________
$50.00 ________
$1.00 ________
$0.50 ________
$100.00 ________
$50.00 ________
$1.00 ________
$0.50 ________
$20.00 ________
$10.00 ________
$5.00 ________
$0.25 ________
$0.10 ________
$0.05 ________
$20.00 ________
$10.00 ________
$5.00 ________
$0.25 ________
$0.10 ________
$0.05 ________
$1.00 ________
$0.01 ________
$1.00 ________
$0.01 ________
TOTAL
TOTAL
TOTAL
SALES SUMMARY
CHARGES
1. ________________________________
2. ________________________________
3. ________________________________
4. ________________________________
5. ________________________________
6. ________________________________
TOTAL
EMPLOYEE _________________________
Total # _____ #__# ______ Initial ____
# Return __________ Verify _________
EMPLOYEE _________________________
Total # _____ #__# ______ Initial ____
# Return __________ Verify _________
TOTAL
LIQUOR SALES
_____________________________
FOOD SALES
_____________________________
WINE SALES
_____________________________
MISC. SALES
_____________________________
TOTAL
SALES TAX
_____________________________
VOID SALES
_____________________________
Note: Itemize checks separately on back.

Enter figure in sale and sales breakdown.
ITEM
Housed
Manager
LIQUOR
_________
_________
WINE
_________
_________
Comp
_________
_________
EMPLOYEE _________________________
Total # _____ #__# ______ Initial ____
# Return __________ Verify _________
43
LIQUOR ORDER FORM

ITEM
BUILD TO AMT.
DATE
44
LIQUOR INVENTORY FORM

ITEM
45
SIZE
QUANTITY
TOTAL
COST
EXTENSION
LIQUOR USED AND RESTOCKED FORM

LIQUOR
USED
RESTOCKED
LIQUOR
USED
RESTOCKED
46
WINE INVENTORY FORM

ITEM
SIZE
QUANTITY
SUCCESSFUL WINE MANAGEMENT & OPERATIONS
TOTAL
COST
EXTENSION
47
WINE ORDER FORM

ITEM
48
BUILD TO AMT.
DATE
OPERATIONAL ORDER FORM

ITEM
49
BUILD TO AMT.
DATE
OPERATIONAL INVENTORY FORM

ITEM
SIZE
QUANTITY
SUCCESSFUL MANAGEMENT OF OPERATIONAL COSTS & SUPPLIES
TOTAL
COST
EXTENSION
50
EMPLOYEE PERFORMANCE EVALUATION FORM

NAME: _______________________________ POSITION: ___________________________
INTERVIEWER: _______________________ DATE: _______________________________
LAST EVALUATION DATE: ______________________ SALARY: __________________
For each of the following categories grade the employees performance on a sliding scale of 1 to 10 (see scale
below).The overall grade is the average of all scores plus the interviewers comments.
1-2 poor
3-4 below average
5 average
6-7 above average
8-9 very good
10 exceptional
KNOWLEDGE OF JOB
PRODUCTIVITY
procedures, paperwork, skill, function

RATING: _________________________________
Comments: ________________________________
__________________________________________
__________________________________________
volume, utilization of time

RATING: _________________________________
Comments: ________________________________
__________________________________________
__________________________________________
QUALITY
APPEARANCE
up to specification, accuracy, consistency

RATING: _________________________________
Comments: ________________________________
__________________________________________
__________________________________________
uniform, neat
RATING: _________________________________
Comments: ________________________________
__________________________________________
__________________________________________
ATTITUDE
SERVICE
towards work, management, other employees, customers

RATING: _________________________________
Comments: ________________________________
__________________________________________
__________________________________________
alert, fast
RATING: _________________________________
Comments: ________________________________
__________________________________________
__________________________________________
LEADERSHIP
ability to give direction
RATING: _________________________________
Comments: ________________________________
__________________________________________
__________________________________________
OVERALL RATING: ______________________

SALARY ADJUSTED: YES NO_______
NEW SALARY: __________________________
RELIABILITY
Recommendations: __________________________
__________________________________________
__________________________________________
dependable, on time, follows through on assignments

RATING: _________________________________
Comments: ________________________________
__________________________________________
__________________________________________
Items to be followed up on: ___________________

__________________________________________
__________________________________________
__________________________________________
51
DAILY PAYROLL FORM

DATE
H = HOURS
EMPLOYEE
MONTH
YEAR
G = GROSS
RATE H G
H G H
G H
H G H
G H
G TOTAL
TOTAL
INTERNAL BOOKKEEPINGACCOUNTING FOR SALES & COSTSWHERE DID IT ALL GO?
52
DAILY SALES REPORT FORM
DAY DATE
FOOD SALES
LIQUOR SALES
WINE SALES
AMT $
AMT $
AMT $
INV #
INV #
INV #
TOTAL
SALES
MONTH-TO-DATE
ACTUAL BUDGET
1
2
3
4
5
6
7
7 DAY TOTAL
8
9
10
11
12
13
14
14 DAY TOTAL
15
16
17
18
19
20
21
21 DAY TOTAL
22
23
24
25
26
27
28
28 DAY TOTAL
29
30
31
T TOTAL
53
DAILY SALES REPORT FORM (CONTINUED)

OVER
UNDER
#
DINERS
PER
HEAD
CASH
OV/U
MANAGERIAL
FOOD
LIQR
WINE
HOUSED
FOOD
LIQR
WINE
COMPLIMENTARY
FOOD
LIQR
WINE
54
LABOR ANALYSIS FORM
DAY DATE
DAILY
SALES
DAILY PAYROLL
BUDGET ACT
OV/UND
MONTH-TO-DATE PAYROLL
MONTH
TO DATE BUDGET ACT OV/UND %
1
2
3
4
5
6
7
7 DAY TOTAL
8
9
10
11
12
13
14
14 DAY TOTAL
15
16
17
18
19
20
21
21 DAY TOTAL
22
23
24
25
26
27
28
28 DAY TOTAL
29
30
31
T TOTAL
55
WINE ITEMIZATION FORM

ITEM
USE A
MARK TO
DESIGNATE ONE SOLD
TOTALS
TOTAL
56
FOOD ITEMIZATION FORM

ITEM
USE A
MARK TO
DESIGNATE ONE SOLD
TOTALS
TOTAL
57
PURCHASE LEDGER
COMPANY
DATE
MONTH
INV #
AMT $
INV #
AMT $
INV #
AMT $
PAID OUTS
GRAND TOTAL
PAGE TOTAL
58
59
60
61
62
63
DEPRECIATION WORKSHEET AND RECORD

DATE
DESCRIPTION
METH LIFE NEW/ AC

USED RS%
COST
SUCCESSFUL BUDGETING & PROFIT PLANNINGFOR MAXIMUM RESULTS
SALVAGE
ADDIT.
1st YEAR
64
DEPRECIATION WORKSHEET AND RECORD (CONTINUED)

BALANCE
65
DEPREC 20
BALANCE
DEPREC 20
BALANCE
OPERATIONAL BUDGET
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
66
OPERATIONAL BUDGET (CONTINUED)

ITEM
BUDGETED
ACTUAL
Utilities
Phone
Water
Gas
Electricity
Heat
Fixed Operating Costs
Rent
Insurance
Property Taxes
Depreciation
General Operating Costs
Labor Taxes
Other Taxes
RepairsEquipment
RepairsBuilding
Entertainment
Advertising
Promotion
Equipment Rental
Postage
Contributions
Trade Dues, ect.
Licenses
Credit Card Expense
Travel
Bad Debt
TOTAL THIS PAGE

TOTAL EXPENDITURES
TOTAL NET PROFIT
67
SALES PROJECTION FORM
# OF
EACH
DATE
AVG #
SUBDINNERS TOTAL
MONDAY
BREAKFAST TOTAL _______________
TUESDAY
WEDNESDAY
LUNCH TOTAL
_______________
DINNER TOTAL
_______________
GRAND TOTAL
_______________
THURSDAY
FRIDAY
SATURDAY
SUNDAY
HOLIDAYS
Grand Total x % Growth/Loss = Projected Volume x Check Avg. = Projected Sales
DIVISION OF SALES
TOTAL PROJECTED SALES x
% SALES DIVISION
= SALES DIVISION
FOOD
LIQUOR
WINE
HOLIDAYS THAT MUST BE CONSIDERED:
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
68
69
70
71
BREAKEVEN ANALYSIS GRAPHIC REPRESENTATION
$120,000
BREAKEVEN POINT
$100,000
FIXED COSTS $40,000
Variable Cost Per Customer = $7.20

Average Sales Per Customer $12.00
72
BREAKEVEN COST ANALYSIS
COST
TYPE
FIXED
HOW TO PREPARE THE MONTHLY AUDIT & COST PROJECTIONS
VARIABLE
TOTAL
73
MATERIALS COST PROJECTION FORM

MONTH
FOOD
Beginning Inventory
Purchases
Comp/Manager
Ending Inventory
Cost
Sales
TOTAL FOOD COST PERCENTAGE
WINE
Beginning Inventory
Purchases
Comp/Manager
Ending Inventory
Cost
Sales
TOTAL WINE COST PERCENTAGE
LIQUOR
Beginning Inventory
Purchases
Comp/Manager
Ending Inventory
Cost
Sales
TOTAL LIQUOR COST PERCENTAGE
74
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 Inventory
Purchases
Ending Inventory
Cost
Sales
CATEGORY
#
Beginning Inventory
Purchases
Ending Inventory
Cost
Sales
HOW TO PREPARE THE MONTHLY AUDIT & COST PROJECTIONS
75

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The Restaurant Manager S Handbook Brown

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THIRD REVISED EDITION

DIRECTORY OF FORMS & CHARTS

CHAPTER 1SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE

CHAPTER 5PROFITABLE MENUPLANNING FOR MAXIMUM RESULTS

CHAPTER 6SUCCESSFUL KITCHEN MANAGEMENT & CONTROL

CHAPTER 7THE ESSENTIALS OF FOOD SAFETY, HACCP & SANITATION

CHAPTER 8SUCCESSFUL BAR MANAGEMENT & OPERATIONS

CHAPTER 9SUCCESSFUL WINE MANAGEMENT & OPERATIONS

CHAPTER 10SUCCESSFUL MANAGEMENT OF OPERATIONAL COSTS &

CHAPTER 13SUCCESSFUL EMPLOYEE RELATIONS & LABOR COST CONTROLS

CHAPTER 16INTERNAL BOOKKEEPINGACCOUNTING FOR SALES &

CHAPTER 17SUCCESSFUL BUDGETING & PROFIT PLANNING

CHAPTER 18HOW TO PREPARE THE MONTHLY AUDIT & COST

HOW MUCH MONEY DO YOU NEED?

THE RESTAURANT MANAGERS HANDBOOK

FURNITURE / FIXTURES / EQUIPMENT

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

TOTAL FURNITURE, FIXTURES & EQUIPMENT

NECESSARY MISCELLANEOUS RESTAURANT, RESORT & HOTEL SUPPLIES

bags & covers: paper,

THE RESTAURANT MANAGERS HANDBOOK

SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE

THE RESTAURANT MANAGERS HANDBOOK

energy cost analysts

SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE

ice crushers, cubers

THE RESTAURANT MANAGERS HANDBOOK

SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE

relishes, chutneys, etc.

THE RESTAURANT MANAGERS HANDBOOK

SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE

guides & maps

THE RESTAURANT MANAGERS HANDBOOK

LAYOUT AND FLOWCHART OF A TYPICAL

Dining room counter

SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE

16. Customer entry and exit (two)

LAYOUT AND FLOWCHART OF A TYPICAL

THE RESTAURANT MANAGERS HANDBOOK

LAYOUT FOR RECEIVING, STORAGE

SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE

13. Meat walk-in cooler

ACCURACY IN MENU CHECKLIST

1. When merchandising steaks by weight, do I use the generally accepted

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

3. Are my breaded shrimp at least 50% shrimp, as government

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

6. When I say choice sirloin of beef do I really refer to USDA Choice

8. Do I realize that ground beef is just what the name impliesground

9. Do I understand that terms like Prime, Grade A, Good, No. 1,

10. If my pricing structure includes a cover charge, service charge or gratuity,

THE RESTAURANT MANAGERS HANDBOOK

REPRESENTATION OF BRAND NAMES

13. Are my house brands really manufactured to my own specifications, even

15. When substitutions are necessary for whatever reason (non-delivery,

Maple syrup and maple-flavored syrup

PROFITABLE MENU PLANNING FOR MAXIMUM RESULTS

21. Am I careful not to misrepresent canned orange juice as frozen or canned

THE RESTAURANT MANAGERS HANDBOOK

23. Am I always absolutely accurate in the terminology used to describe the

VERBAL AND VISUAL REPRESENTATION

24. Do my menus, wall placard or other advertising materials containing pictorial

25. For instance, am I careful not to: