Brown, Douglas Robert <br/><br/>
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 
 - Ocala, Florida :  Atlantic Publishing Group, Inc.,  c2006 
 - 588 pages ;  29 cm. 
<br/><br/>Includes index. 
<br/><br/>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  
<br/><br/><label>ISBN: </label>910627614 
<br/><br/><label>Subjects--Topical Terms: </label><br/>FOOD SERVICE -- COST CONTROL
<br/><br/><label>LC Class. No.: </label>TX 911.3.C65 .B76 2006