The Food Service Managers Guide to Creative Cost-Cutting[B-FSMGCC]

Over 2001 innovative and simple ways to save your food service operation thousands of dollars by reducing expenses. This book presents ways to analyze your profit and where it is driven from. It breaks down the big numbers of food, liquor, labor, and general operating costs into the detailed costs they encompass. Become a better manager or owner by understanding how these detailed costs drive the big picture. Whether you own a small family cafe, or a fine dining establishment, this book will help you spend your money wisely. 588 Pages, Hard Back