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 / Douglas Robert Brown

By: Material type: TextTextPublication details: Ocala, Florida : Atlantic Publishing Group, Inc., c2006Description: 588 pages ; 29 cmISBN:
  • 910627614
Subject(s): LOC classification:
  • TX 911.3.C65 .B76 2006
Contents:
Section 1. Maximize profits: Strategies and tips -- Section 2. Controlling operating costs: Strategies and tips -- Section 3. Controlling labor costs: Strategies and tips -- Section 4. Controlling food costs: Strategies and tips -- Section 5. Controlling liquor, wine and beverage costs: Strategies and tips
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 911.3.C65 .B76 2006 (Browse shelf(Opens below)) c.1 Available NULIB000002017

Includes index.

Section 1. Maximize profits: Strategies and tips -- Section 2. Controlling operating costs: Strategies and tips -- Section 3. Controlling labor costs: Strategies and tips -- Section 4. Controlling food costs: Strategies and tips -- Section 5. Controlling liquor, wine and beverage costs: Strategies and tips

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