Foodservice Cost Control Using Lotus 1-2-3 / Edition 1

Foodservice Cost Control Using Lotus 1-2-3 / Edition 1

by Warren Sackler, Samuel R. Trapani
     
 

ISBN-10: 0471045292

ISBN-13: 9780471045298

Pub. Date: 01/28/1995

Publisher: Wiley

Every lesson in this text-workbook template package reviews basic topics and permits hands-on experience with practical spreadsheet applications. By integrating foodservice concepts and spreadsheet applications, students will gain a better understanding of cost control and learn Lotus 1-2-3 at the same time. Contains an abundance of spreadsheet illustrations to

Overview

Every lesson in this text-workbook template package reviews basic topics and permits hands-on experience with practical spreadsheet applications. By integrating foodservice concepts and spreadsheet applications, students will gain a better understanding of cost control and learn Lotus 1-2-3 at the same time. Contains an abundance of spreadsheet illustrations to facilitate comprehension.

Product Details

ISBN-13:
9780471045298
Publisher:
Wiley
Publication date:
01/28/1995
Pages:
225
Product dimensions:
8.53(w) x 10.96(h) x 0.75(d)

Table of Contents

Income Statements.

Cashier Control and Sales History.

Purchasing and Receiving.

Storeroom Control Report.

Multiunit Operations and Cumulative Control Forms.

Butcher's Yield Test/Cooking Loss Test.

Recipe/Portion Cost Analysis.

Menu Engineering.

Labor.

Appendix.

Index.

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