Cafeteria Management

I wrote this book in order to share what I have learned during my 35 years in cafeteria management, and to welcome newcomers into this business. I want to give others a chance to learn how this industry works, and how it rewards and punishes you for your efforts or lack thereof. In addition to managing several cafeterias, I have also served as an instructor/trainer for State of Connecticut Services for the Blind and North Carolina Services for the Blind in the same function. 

The book is designed for those who want to be an owner, manager, supervisor, and/or bookkeeper in a restaurant. As an owner, you have many different functions throughout the daily life of a cafeteria. You must be able to do all of these duties at a minute’s notice. You will be a dishwasher, cook, payroll manager, cashier, personnel manager, stock ordering, accountant and trainer. You will deal with theft, complaints and accidents. This book will prepare you for dealing effectively with these situations. You must learn how to protect yourself and your interests and your investment. You will get rewarded by making good money, being on your own and getting satisfaction from your efforts. This book, therefore, is for people who currently work in this industry and want to improve their position by gaining additional knowledge and anyone who is thinking about running a cafeteria or snack bar on their own.