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CHAPTER 30: CONTROL LABOR COST WITHOUT SACRIFICING SERVICE OR QUALITY.

Subjects: *COST control; *RESTAURANT management; *TEAMS in the workplaceRESTAURANT Manager's Handbook, The (Book)BROWN, Douglas R.

  • Source: Restaurant Manager's Handbook: How to Set Up, Operate & Manage a Financially Successful Food Service Operation. 2007, p783-820. 38p. 1 Chart.

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CHAPTER 21: MANAGEMENT OF OPERATIONAL COSTS AND SUPPLIES.

Subjects: *COST effectiveness; *COST control; *RESTAURANT managementRESTAURANT Manager's Handbook, The (Book)BROWN, Douglas R.

  • Source: Restaurant Manager's Handbook: How to Set Up, Operate & Manage a Financially Successful Food Service Operation. 2007, p603-608. 6p. 2 Black and White Photographs, 2 Charts.

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CHAPTER 16: The Price of Success.

Subjects: *BOOKKEEPING; *CORPORATE profits; *COST controlHOW to Open & Operate a Financially Successful Bookkeeping Business (Book)CLARK, Lydia

  • Source: How to Open & Operate a Financially Successful Bookkeeping Business. 2009, p245-270. 26p. 2 Black and White Photographs.

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  • 1-10 of  453 results for ""COST control""