The Food Service Manager's Guide to Creative Cost Cutting and Cost Control: Over 2,001 Innovative and Simple Ways to Save Your Food Service Operation Thousands by Reducing Expenses With Companion CD-ROM

Douglas Robert Brown
ISBN-13: 9780910627610

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Additional Book Details

This is one of the very few books written for existing operators in both the commercial and non-commercial sectors. You will find over 2,001 practical, insider techniques and tips that have been gleaned from successful operators from around the world and tested in real-life food service businesses. You can put this information in place today to reduce expenses and expand profits. Easy to read and understand, this step-by-step guide and will take the mystery out of how to reduce costs in four critical areas: food, beverage, operations and labor.

Sold By Atlantic Publishing
ISBNs 0910627614, 9780910627610
Language English
Number of Pages 602

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