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The Food Service Manager's Guide to Creative Cost Cutting and Cost Control: Over 2,001 Innovative and Simple Ways to Save Your Food Service Operation Thousands by Reducing Expenses With Companion CD-ROM

Ratings:
Length: 831 pages18 hours

Summary

DO YOU OWN OR MANAGE A RESTAURANT OR FOOD SERVICE OPERATION?

This is your “upper management,” the one who constantly pushes you to squeeze one more dollar of profit out of the business! It delves into every aspect of the business, from basic pricing and

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