The Food Service Professionals Guide To: Controlling Restaurant & Food Service Labor costs

Rating:
Summary: Great Book Wish Every Food Service Employee Would Read It !
Review: The table of contents alone gives an impression of how thoroughly this book covers all the aspects of managing costs in restaurants and food service operations. The book is also well organized and accessible - important concepts are clearly explained, and examples are well chosen. And it is also timely: no matter how attractive or imaginative your restaurant might be, controlling costs is critical to maintaining financial stability in a competitive environment.

Here in a single, engaging volume is everything you are likely to encounter (and the answers too!) in keeping costs down and sales up. A recommended investment.