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The Food Service Managers Guide to Creative Cost Cutting

EBOOK

The Food Service Managers Guide to Creative Cost Cutting

Over 2001 Innovative and Simple Ways to Save Your Food Service Operation Thousands by Reducing Expen

4.5

(2)

Pages

600

Year

2002

Language

English

Atlantic Publishing Group

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About

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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Facility Management
Business & Economics
Adult Nonfiction
General
Finance
Hospitality, Travel & Tourism
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Douglas BrownAuthor