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) Douglas Robert Brown
Food Service Manager's Guide to Creative Cost Cutting by Douglas Robert Brown
Book DescriptionBook 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.
Buy Food Service Manager's Guide to Creative Cost Cutting book by Douglas Robert Brown from Australia's Online Bookstore, Boomerang Books.
Book DetailsISBN: 9780910627610
(215mm x 280mm x 37mm)
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, 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 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, 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.
Encyclopedia of Restaurant Training, Hardback (January 2005)» View all books by Douglas Robert Brown
Teaches how to develop training programs for food service employees, and how to train the trainer. This book offers training tips, tactics and how-to's that show proper presentation, and how to keep learners motivated both during and after the training.
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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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