Food Service Manager's Guide to Creative Cost Cutting by Douglas Robert Brown
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Food Service Manager's Guide to Creative Cost Cutting
By Douglas Robert Brown

The Food Service Manager's Guide to Creative Cost Cutting

Over 2001 Innovative and Simple Ways to Save Your Food Service Operation Thousands by Reducing Expenses

By (author) See other recent books by Douglas Robert Brown
Format: Hardback

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Food Service Manager's Guide to Creative Cost Cutting by Douglas Robert Brown

Book Description

Book and CD-ROM. 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 labour.

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Book Details

ISBN: 9780910627610
ISBN-10: 0910627614
Format: Hardback
(215mm x 280mm x 37mm)
Pages: 588
Imprint: Atlantic Publishing Co
Publisher: Atlantic Publishing Co
Publish Date: 30-Oct-2005
Country of Publication: United States

Books By Author Douglas Robert Brown

How to Open a Financially Successful Pizza and Sub Restaurant by Douglas Robert Brown How to Open a Financially Successful Pizza and Sub Restaurant, Paperback (August 2006)

Provides a detailed study of the business side of the pizza restaurant for those investigating the opportunities of opening a pizza or sub restaurant. This book and CD arms you with what you need including sample business forms, leases, and contracts; worksheets and checklists for planning, opening, and running day-to-day operations; and more.

Professional Caterer's Handbook by Douglas Robert Brown Professional Caterer's Handbook, Hardback (December 2005)

A manual that shows you step by step how to set up, operate and manage a financially successful catering business. It explains the risky but potentially highly rewarding business of catering. It covers the fundamentals such as: profitable menu planning, successful kitchen management, equipment layout and planning, and food safety and HACCP.

Professional Bar and Beverage Manager's Handbook by Douglas Robert Brown Professional Bar and Beverage Manager's Handbook, Hardback (October 2005)

A successful beverage operation is much more than top-shelf cocktails. This pack of book and CD-ROM shows you step by step how to set up, operate and manage a financially successful beverage operation. It is intended for professionals in the hospitality field, and others looking for answers to cost containment and training issues.

HACCP and Sanitation in Restaurants and Food Service Operations by Douglas Robert Brown HACCP and Sanitation in Restaurants and Food Service Operations, Hardback (July 2005)

Based on the USDA Food Code, this book teaches the food service manager and employees various aspects of food safety, HACCP, and sanitation from purchasing and receiving food to properly washing the dishes. It helps learn about topics such as time and temperature abuses, cross-contamination, personal hygiene practices, and others.

» View all books by Douglas Robert Brown

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Author Biography - Douglas Robert Brown

Douglas R Brown is a best-selling author in the area of food service management, having worked for both national chains and independent restaurants, as well as providing consulting services. He is the author of several books and numerous articles on food service management.

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Recent books by Douglas Robert Brown close
How to Open a Financially Successful Pizza and Sub Restaurant by Douglas Robert Brown
Professional Caterer's Handbook by Douglas Robert Brown
Professional Bar and Beverage Manager's Handbook by Douglas Robert Brown
HACCP and Sanitation in Restaurants and Food Service Operations by Douglas Robert Brown
Encyclopedia of Restaurant Training by Douglas Robert Brown
Waiter, Waitress and Waitstaff Training Handbook by Douglas Robert Brown
How to Open a Financially Successful Specialty Retail and Gourmet Foods Shop by Douglas Robert Brown
Food Service Professionals Guide to Building Restaurant Profits by Douglas Robert Brown
Food Service Professionals Guide to Controlling Restaurant and Food Service Operating Costs by Douglas Robert Brown
»
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