Creative Cost Cutting
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
The Professional Caterer's Handbook
Superior Customer Service
How to Hire, Train & Keep the Best Employees
How to Communicate with Your Spanish & Asian Employees
101 Recipes for Preparing Food in Bulk
Keeping Your Electric Restaurant Equipment Cooking
How to Open & Operate a Financially Successful Personal Chef Business
Bar & Beverage Operation: Ensuring Success & Maximum Profit
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