一直说系统流程化是解决方法，那么一家餐厅的运营手册该如何整理如何撰写呢？
这里有一份参考目录，希望能帮助餐营者快速上手。
公司组织：
品牌任务
公司历史
组织架构
菜单和后厨管理：
菜单开发
菜谱开发
菜品成本
菜谱卡和拍摄
菜单设计及制作
服务台的建立和结束流程
明细和清洁
库存流程和控制
食品安全问题
产品循环使用
顾客服务：
菜品名称和描述
烹饪方法
吧台基本信息
酒类基本信息
开店流程
关店流程
桌椅布局
投诉处理
店员及兼职员工
来自后厨和吧台的指令
呈送账单
礼物凭证
折扣券
清仓流程
吧台及饮料管理
饮料类别：
品牌和简称
酒类信息
酒吧顾客服务
酒类管理流程
库存
倒翻洒出来的以及免费赠送的饮料
装饰菜的准备
点单和完成
呈送账单
支付流程
开店流程
关店流程
吧台清理
人员管理
职责描述：
招募
申请表
面试
挑选和雇佣
合同终止
员工培训
规划
工作表现
在职纪律：
休假
公司政策
反骚扰政策
守时流程
采购和库存
产品规则：
供应商
标准
下单流程
接单流程
库存管理
库存流程
员工培训
培训计划：
培训手册
测试
清洁和卫生
和食物有关的疾病防治
店面
后厨
等候区
大门外
垃圾管理
化学物品管理
清理清单
安全管理
安全管理：
应急流程
安保系统
安保政策和流程
安保条例
防火
抢救及医疗处理
市场营销：
广告
促销
公共关系
优惠时间
新客优惠
商业和财务管理：
现金出纳流程和控制
店铺流程和控制
折扣和免费政策
薪资管理流程
应付账款
周报
会计报表
财务状况
保险
设备管理：
设备维护计划
设备明细和修理
修理供应商
设备更换流程
新设备申请流程
餐厅设施管理：
明细和修理
修理供应商
增加资金申请流程
以上翻译自How to Turn Your Good Restaurant into a Great Business (Jim Laube)
原文地址：http://www.restaurantowner.com/public/How-to-Turn-Your-Good-Restauran-tinto-a-Great-Business.cfm
Restaurant Operations Manual
Sample Table of Contents
Organization
Mission statement
Company history
Organizational chart
Menu and Kitchen Management
Menu development
Recipe development
Recipe costing
Recipe cards & photos
Menu assembly & production
Station setup & closing procedures
Breakdown & cleanup
Inventory procedures & controls
Food safety
Product rotation
Dining Room Management
Customer service
Menu abbreviations and descriptions
Cooking techniques and terms
Basic bar information
Basic wine information
Opening procedures
Closing procedures
Seating floor plan
Handling complaints
Server side work
Ordering from kitchen & bar
Presenting the check
Payment processing
Gift certificates
Discount coupons
Closeout procedures
Bar and Beverage Management
Drink categories
Brands and abbreviations
Wine information
Bar customer service
Alcoholic management program
Perpetual liquor inventory
Spills and complimentary drinks
Drink recipes and preparation
Preparing garnishes
Order taking and fulfillment
Presenting the check
Payment processing
Opening procedures
Closing procedures
Bar cleanup
Personnel Administration
Job descriptions
Recruiting
Employment application
Interviewing
Selection and hiring
Termination
Orientation
Scheduling
Performance review
Discipline
Vacation and time off
Rules and policies
Sexual harassment policy
Timekeeping procedures
Purchasing and Inventory
Product specifications
Approved vendors
Par levels
Ordering procedures
Receiving procedures
Inventory control
Physical inventory procedures
Employee Training
Training schedules by position
Training manuals by position
Restaurant tests by position
Training checklists by position
Cleanliness and Sanitation
Prevention of foodborne illness
Dining room
Kitchen
Restrooms
Building exterior
Trash management
Chemical management
Cleaning checklists
Safety and Security
Safety management
Emergency procedures
Security systems
Security policies and procedures
Safety rules
Fire protection
First aid and medical care
Marketing and Promotions
Advertising
Promotions
Public relations
Customer database
Benefit nights
New-mover marketing
Business and Financial Management
Cash deposit procedures and controls
Point-of-sale procedures and controls
Discounts and comp policy
Payroll processing
Accounts payable
Weekly reports
Chart of accounts
Financial statements
Insurance
Equipment Management
Equipment maintenance schedule
Breakdowns and repairs
Approved repair vendors
Equipment replacement procedure
New equipment request procedure
Facilities Management
Breakdowns and repairs
Approved repair vendors
Capital improvement request procedure
