The Food Service Managers Guide to Creative Cost Cutting and Cost Control; Over 2001 Innovative and Simple Ways to Save Your Food Service Operation Thousands by Reducing Expenses (Hardcover) - By Douglas Robert Brown.

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 inside techniques and tips that have been gleamed from successful operators from around the world and tested in real-life foodservice 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 will take the mystery out of how to reduce costs in four critical areas: food, beverage, operations, and labor.