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The Food Service Managers Guide to Creative Cost Cutting and Cost Control: Over 2001 Innovative and Simple Ways to Save Your Food Service Operation Thousands by Reducing Expenses
by Douglas Robert Brown
Binding: Hardcover, 600 pages
Publisher: Atlantic Publishing Company
Weight: 3.5 pound
Dimension: H: 1.5 x L: 11.3 x W: 8.8 inches
ISBN 10: 0910627614
ISBN 13: 9780910627610
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Book Description:
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.

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