The Food Service Managers Guide to Creative Cost Cutting: Over 2001 Innovative and Simple Ways to Save Your Food Service Operation Thousands by Reducing Expenses: With Companion CD-ROM

MSRP: $79.95
Your Price: $50.37
Savings: $ 29.58 ( 37% )
Shipping: Usually ships in 24 hours
Manufacturer: Atlantic Publishing Company

Buy The Food Service Managers Guide to Creative Cost Cutting: Over 2001 Innovative and Simple Ways to Save Your Food Service Operation Thousands by Reducing Expenses: With Companion CD-ROM

Prices subject to change. Please verify price during checkout.

Related The Food Service Managers Guide to Creative Cost Cutting: Over 2001 Innovative and Simple Ways to Save Your Food Service Operation Thousands by Reducing Expenses: With Companion CD-ROM Products

Guide CD-ROM Service Over Ways Thousands Operation Your Reducing Service by and Expenses: Cutting: The to Innovative Companion 2001 to Managers Creative With Cost Save Food Simple Food
by Innovative Food to Service Creative The With to Your CD-ROM Operation Cost Reducing 2001 Ways Over Service and Cutting: Thousands Food Expenses: Guide Companion Save Managers Simple
Managers Cutting: Innovative Creative CD-ROM Food Food Service by Thousands and to With Simple Cost Reducing Ways to 2001 Expenses: The Companion Your Operation Service Save Over Guide
Service 2001 Operation Cost With and Managers Guide Expenses: CD-ROM Food to Innovative Cutting: by The Simple Service Food to Over Creative Thousands Save Your Companion Ways Reducing
to Companion The Food Operation Guide Cutting: CD-ROM by to Managers Your and Innovative Simple Service Save Ways Cost Expenses: 2001 Over Food Service Thousands Creative With Reducing

Additional The Food Service Managers Guide to Creative Cost Cutting: Over 2001 Innovative and Simple Ways to Save Your Food Service Operation Thousands by Reducing Expenses: With Companion CD-ROM Information

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 labor.

What Customers Say About The Food Service Managers Guide to Creative Cost Cutting: Over 2001 Innovative and Simple Ways to Save Your Food Service Operation Thousands by Reducing Expenses: With Companion CD-ROM:

A 'must' for any serious professional restaurant or cookbook collection. It's a tiny percentage which makes the difference between a profitable establishment and one out of business: it's good to have a practical step-by-step guide to reducing costs in food, beverage, operations and labor alike. Remove the mystery from restaurant operations and understand how a professional kitchen succeeds and where it fails with THE FOOD SERVICE MANAGER'S GUIDE TO CREATIVE COST CUTTING, a guide to simple ways to save a food service operation from bleeding money. Thousands of practical insider techniques and tips come from successful professional operations around the world and cover all the basics.

The Food Service Manager's Guide To Cost directed me to accounting software and tools such as Tasty Profits and the National Restaurant Association's Chart of Accounts to keep my books in order. Tricks of the Trade, testimonials from established restaurateurs, give a wealth of insight.

There are also must-see tips for decreasing profit-loss of theft and an inefficient staff. The book reveals thousands of cost cutting secrets such as using a celebrated chef to design your menu, but not actually cook it.

I am not an accountant. The book showed me that POS systems monitor inventory, staff performance and schedules, and even reports possible theft.

The book is humongous and every page of it is filled with applicable tips to improve your bottom line without sacrificing quality. Just thinking about the bookkeeping associated with profit planning and cost cutting intimidates me.

I thought Point of Sale systems were items of convenience and style.