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 - Brown, Douglas Robert (Ocala, Florida : Atlantic Publishing Group, Inc., 2006)
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
Includes index.
Keywords: FOOD SERVICE -- COST CONTROL