Creative Cost Cutting
- Includes CD-ROM
This is one of the very few books written for existing operators in both the commercial and non- commercial sectors. You will find over 2,001 practical, insider techniques and tips that have been gleaned from successful operators from around the world and tested in real-life food service businesses. You can put this information in place today to reduce expenses and expand profits. Easy to read and understand, this step-by- step guide and will take the mystery out of how to reduce costs in four critical areas: food, beverage, operations and labor. 588 pages, hardcover.
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Colored Beverage Napkins
Flour Sieves and Flour Sifters
Controlling Restaurant & Food Service Labor Costs
The Responsible Serving of Alcoholic Beverages
The Encyclopedia of Restaurant Forms
Complete World Bartender Guide
The Complete Guide to Understanding, Controlling, and Stopping Bullies & Bullying at Work
Restaurant Promotion & Publicity For Just A Few Dollars A Day
The Waiter, Waitress & Waitstaff Training Handbook
The Professional Caterer's Handbook
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