The food service manager's guide to creative cost cutting : over 2,001 innovative and simple ways to save your food service operation thousand by reducing expenses
[by Douglas Robert Brown]
| Year of publication: |
2006
|
|---|---|
| Authors: | Brown, Douglas Robert |
| Publisher: |
Ocala, Fla. : Atlantic |
| Description of contents: | Table of Contents [digitool.hbz-nrw.de] |
| Extent: | 588 S. : Ill. 1 CD-ROM ; 12 cm Optische Speicherplatte(n) (z.B. CD-ROM, CD-I, Photo-CD, WORM, DVD, Blu-ray Disc) |
|---|---|
| Type of publication: | Book / Working Paper |
| Language: | English |
| ISBN: | 0-910627-61-4 ; 978-0910627-61-0 |
| Classification: | Betriebswirtschaft: Sonstiges |
| Source: |
Persistent link: https://www.econbiz.de/10004852039