Foodservice Cost Control Using Lotus 1-2-3 / Edition 1by Warren Sackler, Samuel R. Trapani
Pub. Date: 01/28/1995
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.
- Publication date:
- Product dimensions:
- 8.53(w) x 10.96(h) x 0.75(d)
Table of Contents
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.
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