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

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

Bibliographic Details
Main Author: Brown, Douglas Robert
Format: Book
Language:English
Published: Ocala, Florida Atlantic Pub. Group c2006.
Subjects:
Food service > Cost control.
Food service management.