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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