Controlling Restaurant & Food Service Operating Costs
This book deals specifically with ways to reduce operating costs that are primarily management-controllable expenses. Controlling the operating costs of a restaurant is a constant management task. One needs to balance labor, food and liquor costs against sales and quality in order to make any sort of realistic profit. Improvements in technology and management techniques allow smart restaurant operators to keep operating costs within the boundaries needed to generate a profit while still providing their customers with the level of service that they need to generate repeat business. The food service industry is in a state of constant change, pa…
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Produktdetails
Weitere Autoren: Brown, Douglas R.
- ISBN: 978-0-910627-15-3
- EAN: 9780910627153
- Produktnummer: 9057302
- Verlag: Atlantic Pub Co (Fl)
- Sprache: Englisch
- Erscheinungsjahr: 2003
- Seitenangabe: 143 S.
- Masse: H20.9 cm x B13.6 cm x D1.0 cm 200 g
- Reihenbandnummer: 05
- Gewicht: 200
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