The Food Service Professionals Guide To
Subtitle: Controlling Restaurant & Food Service Operating Costs (The Food Service Professionals Guide, 5)
Publisher: Atlantic Publishing Company (FL)
Published: September 2, 2002
Language: eng
Format: Paperback
Number of pages: 144
ISBN-13: 9780910627153
Subjects: Hotel & catering trades; Industries - Hospitality, Travel & Tourism; Business/Economics; Business & Economics; Business / Economics / Finance; Production & Operations Management; Food Service Management; Restaurants; Cost control; Food service
First sentence: This book deals specifically with ways to reduce operating costs that are primarily management-controllable expenses.