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Title: The Food Service Professionals Guide To: Controlling Restaurant & Food Service Operating Costs by Cheryl Lewis, Douglas Robert Brown ISBN: 0-910627-15-0 Publisher: Atlantic Pub Co Pub. Date: 02 September, 2002 Format: Paperback Volumes: 1 List Price(USD): $19.95

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Average Customer Rating: 5 (1 review)

Rating: 5
Summary: Great Book
Comment: Great Book! I Found These step-by-step guides easy-to-read, and easy to understand! The books are packed with information. They reminded me of "cliff Notes" from my college days.The information is comprehensive without the fluff you find in so many of the more expensive books out there on the subject. The books are also packed with resources such as phone numbers and the web sites of the companies they are discussing - there is no "theory" just great information.

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