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The food service manager's guide to creative cost cutting : over 2,001 innovative and simple ways to save your food service operation thousands by reducing expenses
Douglas Robert BrownHow much do you like this book?
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This step-by-step guide will take the mystery out of how to reduce costs in four critical areas: food, beverage, operations and labor.
Categories:
Year:
2006
Publisher:
Atlantic Pub
Language:
english
Pages:
588
ISBN 10:
0910627614
ISBN 13:
9780910627610
File:
PDF, 2.07 MB
Your tags:
IPFS:
CID , CID Blake2b
english, 2006
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