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 ExpenseseBook - 2006
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., 
Copyright Date: ©2006
Branch Call Number: Internet Access
Characteristics: 1 online resource (588 pages) :,illustrations. 1 online resource (1 CD-ROM (1 3/4 in).