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Over 2001 innovative and simple ways to save your food service operation thousands by reducing expenses. This book presents ways to analyze your profit and where it is driven from, breaking down the big numbers of food and liquor, labor and general operating costs into detailed costs they encompass. Become a better manager or owner by understanding how these detailed costs drive the big picture. Whether you own a small family cafe or a fine dining establishment, this book will help you save money in running your establishment, and spend your money wisely. 588 Pages, Hard Back
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Bar Bargains
