TIPS FROM A VETERAN OPERATOR: Managing foodservice in a slowing economy

March 2001
FoodService Director;03/15/2001, Vol. 14 Issue 3, p124
Trade Publication
Suggests productive and counter-productive ways to streamline a food service operation and adopt to changed, less favorable circumstances as the economy slows. Effect of revenues on the entire cost structure; Quality of the services offered; Examination of food costs; How to control labor and operating costs.


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