The Food Service Operator's Guide to Energy Cost Savings PDF Download
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Author: Terrell Jackson Small
Publisher:
ISBN:
Category : Food service
Languages : en
Pages :
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Book Description
Author: Terrell Jackson Small
Publisher:
ISBN:
Category : Food service
Languages : en
Pages :
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Book Description
Author: Terrell J. III. Small
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages :
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Book Description
Author: United States. Office of Energy Conservation and Environment
Publisher:
ISBN:
Category : Energy conservation
Languages : en
Pages : 88
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Book Description
Author: United States. Office of Energy Conservation and Environment
Publisher:
ISBN:
Category : Energy conservation
Languages : en
Pages : 92
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Book Description
Author: Douglas Robert Brown
Publisher: Atlantic Publishing Company
ISBN: 0910627614
Category : Business & Economics
Languages : en
Pages : 789
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Book Description
This step-by-step guide will take the mystery out of how to reduce costs in four critical areas: food, beverage, operations and labor.
Author: Sharon L. Fullen
Publisher: Atlantic Publishing Company
ISBN: 0910627177
Category : Business & Economics
Languages : en
Pages : 77
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Book Description
This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast-to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence. They are filled to the brim with up to date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you will not find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the theory. Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You will be using your highlighter a lot! The best part aside from the content is they are very moderately priced. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended! Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.
Author: Engineering Interface Limited
Publisher: The Branch
ISBN: 9780777869062
Category : Food service
Languages : en
Pages : 87
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Book Description
Author: JRB Associates
Publisher:
ISBN:
Category : Energy conservation
Languages : en
Pages : 340
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Book Description
Author: Dorothy VanEgmond-Pannell
Publisher: Westport, Conn. : AVI Publishing Company
ISBN:
Category : Education
Languages : en
Pages : 458
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Book Description
Advantages and disadvantages of on-site and satellite food systems are presented. Additional topics include computerization in the foodservice industry and the promotion of school foodservice (e.g. marketing, merchandising, advertising). A glossary of historical terms, a series of bibliographies organized by subject, copies of federal acts relevant to school foodservice, and a subject index are included. Many informative tables, charts, and diagrams illustrate and supplement the material presented. (aj).
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 256
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Book Description
