The Food Service Professionals Guide To
Subtitle: Controlling Restaurant & Food Service Labor costs (The Food Service Professionals Guide, 7)
Publisher: Atlantic Publishing Company (FL)
Published: September 2, 2002
Language: eng
Format: Paperback
Number of pages: 144
ISBN-13: 9780910627177
Subjects: Hotel & catering trades; Labor; Cost control; Business & Economics; Business / Economics / Finance; Business/Economics; Labor productivity; Industries - Hospitality, Travel & Tourism; Management - General; Food service
First sentence: Good food and good service are the foundation of a successful restaurant.