| 000 | 01028nam a2200205Ia 4500 | ||
|---|---|---|---|
| 003 | NULRC | ||
| 005 | 20250520094839.0 | ||
| 008 | 250520s9999 xx 000 0 und d | ||
| 020 | _a910627614 | ||
| 040 | _cNULRC | ||
| 050 | _aTX 911.3.C65 .B76 2006 | ||
| 100 |
_aBrown, Douglas Robert _eauthor |
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| 245 | 4 |
_aThe food service manager's guide to creative cost cutting : _bover 2,001 innovative and simple ways to save your food service operation thousands by reducing expenses / _cDouglas Robert Brown |
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| 260 |
_aOcala, Florida : _bAtlantic Publishing Group, Inc., _cc2006 |
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| 300 |
_a588 pages ; _c29 cm. |
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| 504 | _aIncludes index. | ||
| 505 | _aSection 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 | ||
| 650 | _aFOOD SERVICE -- COST CONTROL | ||
| 942 |
_2lcc _cBK |
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| 999 |
_c4258 _d4258 |
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