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The food service manager's guide to creative cost cutting : over 2,001 innovative and simple ways to save your food service operation thousands by reducing expenses

Author: Douglas Robert Brown
Publisher: Ocala, FL : Atlantic Pub., ©2006.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:
This step-by-step guide will take the mystery out of how to reduce costs in four critical areas: food, beverage, operations and labor.
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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Douglas Robert Brown
ISBN: 0910627614 9780910627610
OCLC Number: 58789008
Notes: Includes index.
Description: 588 pages : illustrations ; 29 cm + 1 CD-ROM (1 3/4 in.)
Contents: A basic overview of cost control concepts --
Maximize profits --
strategies & tips taht get results: Analyzing the numbers ; Profit planning and cost control ; Essentials of controlling food costs ; Profitable pricing ; Pleasing customers ; Set the tone --
your restaurant interior ; Finding your niche --
set yourself apart! ; Marketing profitability --
Controlling operating costs: The bottom line ; Look at your restaurant objectively ; Trimming operational costs ; Reducing food costs ; Purchasing & storage ; Reducing maintenance & repair costs ; Security & theft prevention ; Breakage, storage & spoilage --
Controlling labor costs: Building your team --
the foundation of success ; Saving payroll dollars ; Training employees ; Employee supervision ; Scheduling your staff ; The productive workplace ; Productive buildings --
Controlling food costs: The basics ; 75 possible food-cost problem areas ; The menu, pricing, & standardized recipes ; Purchasing ; Purchasing, receiving and storage ; Production & service ; Safety & security ; Technology --
Controlling liquor, wine & beverage costs: Budgeting & forecasting ; Cash control, costing & margins ; Purchasing strategies that work ; Inventory control ; Portion control behind the bar ; Theft ; Drink selection ; Barstaff recruitment, management, & training ; Other opportunities to control costs in the beverage industry.
Responsibility: [by Douglas Robert Brown].
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Abstract:

This step-by-step guide will take the mystery out of how to reduce costs in four critical areas: food, beverage, operations and labor.

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