Master Corporate Policy and General Management Template

1. MGFS Master (Total Solution)                                  $399.00

2. Back of the House                                                        $159.00

3. Front of the House                                                       $159.00

4. Financials                                                                      $159.00
5. Planning the Business                                                  $159.00
6. Planning the Business Divisions                                 $159.00

1. Catering Division                                                        $99.00

2. HMR and FGF Division                                             $99.00

3. Online Division                                                            $99.00

4. Restaurant Division                                                    $99.00

    

5. Employee – Employer Relations                               $59.00

6. Food Safety and Sanitation                                        $59.00

7. Introduction to the Client                                          $59.00

8. Legal Criteria                                                              $59.00

9. Marketing Plan                                                           $59.00

10. Training Strategies                                                     $59.00

     

    MGFS MASTER                                                $399.00           

Address Book - Business and Purveyors, Clients, Human Resources

Back of the House - Food Costs and Controls, Individual Station Outline, Inventory Controls, Kitchen Management Operations Master, Kitchen Labor Controls

Front of the House - Bar Inventory, Bar Management Controls, Floor Management Controls

Financials - Financial Training, Financial Accounting, Managerial and Analytical Accounting

Master Menus – Italian Specialties, Menu Ideas, My Restaurants, Theme Menus

Master Recipes – 16 Categories with subcategories

Planning the Business - Employer – Employee Relations, Food Safety and Sanitation, Introduction to the Client, Legal Criteria, Marketing Plan, Training Strategies

Planning the Business Divisions - Catering Division, HMR and FGF’S Division, Online Division, Restaurant Division

BACK OF THE HOUSE                          $159.00

Food Costs and Controls section includes; Daily Menu Item Food Loss Cost Report, Food Cost Introduction and Theory, Food Cost Matrix – Master, Standardized Recipe Costing Template, Weekly Food Cost Percentage Sheet, Weekly Par/Prep – Original and Weekly Par/Prep List.

Individual Station Outline section includes; Kitchen Station Closing Checklist, Kitchen Station Opening Checklist, Plating Format for Station Manual, Standardized Recipe Costing Template, Station Manual Procedures, Station Outlay and Product Specs Map, Written Recipe Template and Individual Station Manual Master.

Inventory Controls section includes; Capital Equipment List, Daily Invoice Receiving Report, Kitchen Inventory Introduction and Theory, Purchasing and Purveyors, Requisition Form and Inventory Template, Storage and Rotation, Weekly Food Inventory Workbook and Weekly Invoice Receiving and Requisition Report.

Kitchen Management Operations Master section includes; Count and Waste Report, Entering Invoice Data, Job Description Template, Food Sales Mix History Report, Kitchen Bid and Order Forms – Master, Kitchen Day Report Workbook, Kitchen Management Priorities, Kitchen Management Structures, Kitchen Operations and Controls Master, Kitchen Productivity Report, MGFS Schedule with Payroll Master, Kitchen Day Report Outline and Unit Line Check Workbook.

Kitchen Labor Control section includes; Kitchen Daily Labor Cost Report – Actual, Kitchen Daily Labor Cost Report – Projections, Kitchen Labor Control Introduction and Theory, Kitchen Labor Pro Forma Actual – G & F Sales, Kitchen Labor Projections – Budget, Kitchen Payroll Summary Report Q1, MGFS Kitchen Schedule and Payroll Master and Standard Kitchen Labor Pro forma Outline.

This Product Also contains the Sections Food Safety and Sanitation and Training Strategies for Free!

FRONT OF THE HOUSE                        $159.00

Bar Inventory section includes; Bar Inventory List and Workbook, Daily Bar Par Requisition Sheets, Quarterly Bar Inventory, Standardized Recipe Costing Template – Bar, Weekly Bar Inventory Worksheet and Weekly Bar Supplies Inventory.

Bar Management Controls section includes; Daily Sales Report and Sales Mix History, Bar Operations and Controls, Bar Payroll Summary Report, Bar Schedule Template, Daily Bar Labor Report – Payroll Actual, Management Training for Alcoholic Beverages, Payroll Cost Summary Register – Monthly, Standardized Recipe Costing Template – Bar and Wine Selection Template – See Inventory.

Floor Management Controls section includes; Advanced Techniques in Sales and Service, Basic Wine and Spirits Service Techniques, Floor Labor Report – Payroll Projections, Floor Labor Report – Payroll Actual, Floor Management Priorities, Floor Operations and Controls, Floor Payroll Summary Report, Floor Service Outline, Front of the House Schedule, Individual Server Sales Report – Monthly, Individual Server Sales Report – Daily, MDR by Department and Payroll Cost Summary Register – Monthly.

This Product Also Includes the Sections Legal Criteria and Training Strategies for Free!

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