Brown, Douglass Robert 1960-
(Douglas R. Brown)

PERSONAL:

Born 1960.

ADDRESSES:

Agent—c/o Author Mail, Atlantic Publishing Company, 1210 S.W. 23rd Pl., Ocala, FL 34474-7014.

CAREER:

Writer.

WRITINGS:

The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Restaurant, Atlantic Publishing Group (Silver Springs, FL), 1982, 3rd revised edition, 2003.

Controlling Restaurant & Food Service Food Costs, Atlantic Publishing Group (Ocala, FL), 2003.

(As Douglas R. Brown, with Jennifer Hudson Taylor) Building Restaurant Profits: How to Ensure Maximum Results, Atlantic Publishing Group (Ocala, FL), 2003.

(As Douglas R. Brown, with Cheryl Lewis) Controlling Restaurant & Food Service Operating Costs, Atlantic Publishing Group (Ocala, FL), 2003.

The Encyclopedia of Restaurant Forms: A Complete Kit of Ready-to-Use Checklists, Worksheets, and Training Aids for a Successful Food Service Operation, Atlantic Publishing Group (Ocala, FL), 2004.

(As Douglas R. Brown, with Sharon L. Fullen) How to Open a Financially Successful Bakery, Atlantic Publishing Group (Ocala, FL), 2004.

(As Douglas R. Brown, with Sharon L. Fullen) How to Open a Financially Successful Specialty Retail & Gourmet Foods Shop: With Companion CD-ROM, Atlantic Publishing Group (Ocala, FL), 2004.

(As Douglas R. Brown, with Elizabeth Godsmark and Lora Arduser) How to Open a Financially Successful Coffee, Espresso & Tea Shop: With Companion CD-ROM, Atlantic Publishing Group (Ocala, FL), 2004.

(With Lora Arduser) The Professional Caterers' Handbook: How to Open and Operate a Financially Successful Catering Business, with CD-ROM, Atlantic Publishing Group (Ocala, FL), 2005.

(With Lora Arduser) The Encyclopedia of Restaurant Training: A Complete Ready-to-Use Training Program for All Positions in the Food Service Industry, Atlantic Publishing Group (Ocala, FL), 2005.

(With Lora Arduser) HACCP & Sanitation in Restaurants and Food Service Operations: A Practical Guide Based on the FDA Food Code, with Companion CD-ROM, Atlantic Publishing Group (Ocala, FL), 2005.

The Food Service Manager's Guide to Creative Cost Cutting: Over 2,001 Innovative and Simple Ways to Save Your Food Service Operation Thousands by Reducing Expenses, Atlantic Publishing Group (Ocala, FL), 2006.

SIDELIGHTS:

Douglass Robert Brown is the author or coauthor of a number of books focusing on how to operate restaurants and other food-industry establishments. In his first book, The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Restaurant, the author discusses such topics as the proper forms needed to set up a restaurant, how to create menus, and procedures to ensure food and health safety. "This is a comprehensive presentation of all you need to know," wrote Michael Schrader in Nation's Restaurant News. Brown collaborated with Lora Arduser to write The Encyclopedia of Restaurant Training: A Complete Ready-to-Use Training Program for All Positions in the Food Service Industry. Willis M. Buhle, writing in the Reviewer's Bookwatch, called the book "a no-nonsense, thorough resource." Brown and Arduser also collaborated on HACCP & Sanitation in Restaurants and Food Service Operations: A Practical Guide Based on the FDA Food Code, with Companion CD-ROM. In addition to the basics of HACCP (Hazard Analysis and Critical Control Points), the authors discuss such issues as contamination, personal hygiene, various food hazards, proper disposal of waste, and pest control as applied not only to restaurants but also to all commercial food sellers, including sidewalk food carts. A Small Press Bookwatch contributor called the book "comprehensive, detailed, superbly organized and imminently practical."

BIOGRAPHICAL AND CRITICAL SOURCES:

PERIODICALS

Nation's Restaurant News, September 4, 1989, Michael Schrader, review of The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Restaurant, p. 102.

Reference & Research Book News, February, 2003, review of The Restaurant Manager's Handbook, 3rd revised edition, p. 239; August, 2004, review of The Encyclopedia of Restaurant Forms: A Complete Kit of Ready-to-Use Checklists, Worksheets and Training Aids for a Successful Food Service Operation, p. 295.

Reviewer's Bookwatch, February, 2005, Willis M. Buhle, review of The Encyclopedia of Restaurant Training: A Complete Ready-to-Use Training Program for All Positions in the Food Service Industry.

SciTech Book News, September, 2005, review of HACCP & Sanitation in Restaurants and Food Service Operations: A Practical Guide Based on the FDA Food Code, with Companion CD-ROM.

Small Press Bookwatch, August, 2005, review of HACCP & Sanitation in Restaurants and Food Service Operations.