The Food Service Managers Guide to Creative Cost Cutting and Cost Control: Over 2001 Innovative and Simple Ways to Save Your Food Service Operation Thousands by Reducing Expenses
by: Douglas Robert Brown
Binding: Hardcover Dewey Decimal Number: 647.950681 EAN: 9780910627610 ISBN: 0910627614 Label: Atlantic Publishing Company Manufacturer: Atlantic Publishing Company Number Of Items: 1 Number Of Pages: 600 Publication Date: November 22, 2005 Publisher: Atlantic Publishing Company Release Date: October 30, 2005 Sales Rank: 423908 Studio: Atlantic Publishing Company
Product DescriptionThis 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 Others Say
Where a professional kitchen succeesds or fails...
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. 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. A 'must' for any serious professional restaurant or cookbook collection.
Big Book with a ton of tips...
I am not an accountant. Just thinking about the bookkeeping associated with profit planning and cost cutting intimidates me. 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. I thought Point of Sale systems were items of convenience and style. The book showed me that POS systems monitor inventory, staff performance and schedules, and even reports possible theft. Tricks of the Trade, testimonials from established restaurateurs, give a wealth of insight. The book reveals thousands of cost cutting secrets such as using a celebrated chef to design your menu, but not actually cook it. There are also must ... Read More
