The Food Service Manager's Guide to Creative Cost Cutting

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

eBook - 2006
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This step-by-step guide will take the mystery out of how to reduce costs in four critical areas: food, beverage, operations and labor.
Publisher: Ocala, FL : Atlantic Pub., [2006]
Copyright Date: ©2006
ISBN: 9781601380784
160138078X
Branch Call Number: Internet Access
Characteristics: 1 online resource (588 pages) :,illustrations.
1 online resource (1 CD-ROM (1 3/4 in).

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