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Controlling Restaurant & Food Service Labor Costs

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From the "Food Service Professional Guide To" series, Controlling Restaurant & Food Service Labor Costs provides expert advice and guidance on setting performance standards to increase worker productivity, maintain the correct staffing levels, and more! Not every labor-saving technique is difficult or expensive, and this book, packed with tips and examples shows you how even the smallest change can have a positive impact on your bottom line. 144 pages.

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Our Item #: 145FS7
Units: EA
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