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The Food Service Managers Guide to Creative Cost Cutting and Cost Control: Over 2001 Innovative and Simple Ways to Save Your Food Service Operation Thousands by Reducing Expenses
The Food Service Managers Guide to Creative Cost Cutting and Cost Control Over 2001 Innovative and Simple Ways to Save Your Food Service Operation Thousands by Reducing Expenses
Author: Douglas Robert Brown
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 ...  more »
ISBN-13: 9780910627610
ISBN-10: 0910627614
Publication Date: 11/22/2005
Pages: 600
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Publisher: Atlantic Publishing Company
Book Type: Hardcover
Members Wishing: 0
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