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Controlling Restaurant & Food Service Food Costs from the "Food Service Professional Guide To" series provides step-by-step practical advice to help you get your food costs down. This easy-to-follow guide shows you how to properly forecast, prepare and receive, portion and control money in a way that reduces your overall expenses. Full of real-world examples and charts, this is an essential resource for any restauranteur.
You'll be able to offer your customers a better value while decreasing your costs with the advice offered in this book. You'll be prepared to solve financial problems that arise in the restaurant business with confidence thanks to this book. 143 pages.
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Verified Purchase
I am always in the search for excellent tidbits that will help make our new bar/restaurant successful. I found this book to be interesting and it did offer a couple suggestions that we've used but overall the book is really basic.
Verified Purchase
This is a another decent book in this line for beginners, but it's very repetitive and duplicates a decent amount from another book in the series. There are also many promotional plugs for the publisher in there, too. But, a decent amount of good info for a beginner!