TY  - BOOK
AU  - Brown, Douglas Robert
TI  - 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 
SN  - 910627614
AV  - TX 911.3.C65 .B76 2006 
PY  - 2006///
CY  - Ocala, Florida
PB  - Atlantic Publishing Group, Inc.
KW  - FOOD SERVICE -- COST CONTROL
N1  - 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
ER  -