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
Material type:
TextPublication details: Ocala, Florida : Atlantic Publishing Group, Inc., c2006Description: 588 pages ; 29 cmISBN: 910627614Subject(s): FOOD SERVICE -- COST CONTROLLOC 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
Books
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LRC - Main | National University - Manila | Hospitality Management | General Circulation | GC TX 911.3.C65 .B76 2006 (Browse shelf (Opens below)) | c.1 | Available | NULIB000002017 |
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| GC TX 911.3 .S77 2007 Math principles for food service occupations / | GC TX 911.3 .T57 2007 Chocolates on the pillow aren't enough : reinventing the customer experience / | GC TX 911.3 .T69 2010 Toys for chefs / | GC TX 911.3.C65 .B76 2006 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 / | GC TX 911.3.C65 .D58 2006 Principles of food, beverage, and labor cost controls / | GC TX 911.3.C65 .D67 2011 Food and beverage cost control / | GC TX 911.3.C65 .K45 1990 Food and beverage control / |
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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