The Food Service Manager's Guide to Creative Cost Cutting and Cost Control: Over 2,001 Innovative and Simple Ways to Save Your Food Service Operation ... by Reducing Expenses With Companion CD-ROM
From BOOK NEWS, Inc. May 2006This practical guide for owners and managers of food service operations describes a wide variety of simple cost-cutting methods. Brown helps readers to investigate every aspect of their businesses to find out exactly where the money goes. A sampling of topics includes pricing menu items, trimming operational costs, scheduling staff, storing inventory, and preventing beverage theft. The CD-ROM contains all forms from the book in both PDF and MS Word format.Reference & Research Book NewsMay 2006Shannon HendricksonBook News Inc.5739 NE Sumner StreetPortland, OR 97218--Book News, Inc.