It is the second book from series "Textbooks for pizza", and she tells about basic directions of activity of manager (leader of pizzeria), namely is a personnel, operating activity, quality of the produced products, maintenance of customers, maintenance of apartment, a sanitation is personal and productive, hygiene of foodstuffs, urgent situations, delivery. Most managers grow from пиццайоло, and then many do the next step most important in life - they aim to become the proprietors of that pizzeria that is managed. These proprietors usually knowing and most profitable.