[Download pdf] The Food Service Professional Guide to Controlling Restaurant Food Service Operating Costs (The Food Service Professional Guide to, 5) (The Food Service Professionals Guide To)
☆ Cheryl Lewis ☆
#745983 in eBooks 2003-01-12 2002-09-02File Name: B001GNC1M0
1 of 1 people found the following review helpful. Good for Newbies or a Refresher for the ExperiencedBy DavidPurchased this as a gift for my father who's owned a restaurant for 25+ years. In this economy I figured any little bit of information might help and I didn't really expect this to tell him anything he didn't already know but it's relatively inexpensive so I figured "why not?"I was more or less right. "Sometimes it's good to remember the basics" was his take on it. It didn't tell him anI recomend a wonderful new source of information - The Food Service Professionals Guide To Series - Jim Contis, Publisher -- Food Industry News, November 2002 I recomend a wonderful new source of information - The Food Service Professionals Guide To Series - Jim Contis, Publisher --Food Industry NThis series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast-to-read, easy to understand and will take the mystery out of t... [PDF.hh72] The Food Service Professional Guide to Controlling Restaurant Food Service Operating Costs (The Food Service Professional Guide to, 5) (The Food Service Professionals Guide To) Rating: 3.80 (472 Votes)
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