The food service manager's guide to creative cost cutting: over 2,001 innovative and simple ways to save your food service operation thousands by reducing expenses / Douglas Robert Brown
By: Brown, Douglas Robert [author]
Language: English Publisher: Ocala, Fl. : Atlantic Publishing, 2006Description: 588 pages ; illustrations ; 29 cmContent type: text Media type: unmediated Carrier type: volume ISBN: 0910627614; 9780910627610Subject(s): Food servicel -- Cost control | Food service managementDDC classification: 647.950681| Item type | Current location | Home library | Call number | Status | Date due | Barcode | Item holds |
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COLLEGE LIBRARY | COLLEGE LIBRARY GENERAL REFERENCE | 647.950681 B812 2006 (Browse shelf) | Available | CITU-CL-35853 |
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| 647.95068 N213 2007 Controlling foodservice costs : competency guide / | 647.95068 R528 2008 Starting your own retaurants : all you need to know to open a successful restaurant / | 647.950681 Ar29 2003 Food service menus: pricing and managing the food service menu for maximum profit / | 647.950681 B812 2006 The food service manager's guide to creative cost cutting: over 2,001 innovative and simple ways to save your food service operation thousands by reducing expenses / | 647.9509 On21 2014 1001 restaurants you must experience before you die / | 647.9509 On21 2014 1001 restaurants you must experience before you die / | 647.95794 H349 2000 Healthy dining in San Diego : restaurant nutrition guide / |
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