Foodservice Cost Control Using Lotus 1-2-3
Seiten
1995
John Wiley & Sons Inc
978-0-471-04529-8 (ISBN)
John Wiley & Sons Inc
978-0-471-04529-8 (ISBN)
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Through the integration of foodservice concepts and spreadsheet applications, this text helps students to gain a better understanding of cost control in a foodservice operation. Each lesson gives instructions for completing Lotus 1-2-3 applications that reinforce the cost concepts presented.
This package provides students with a working knowledge of foodservice cost control concepts supplementing cost control texts. Each lesson reviews fundamental topics and allows hands-on experience with practical spreadsheet applications. Through the integration of foodservice concepts and spreadsheet applications, students will gain a better understanding of cost control in a foodservice operation, while learning how to use Lotus 1-2-3. Each lesson includes full instructions for completing Lotus 1-2-3 applications which reinforce the cost control concepts presented.
This package provides students with a working knowledge of foodservice cost control concepts supplementing cost control texts. Each lesson reviews fundamental topics and allows hands-on experience with practical spreadsheet applications. Through the integration of foodservice concepts and spreadsheet applications, students will gain a better understanding of cost control in a foodservice operation, while learning how to use Lotus 1-2-3. Each lesson includes full instructions for completing Lotus 1-2-3 applications which reinforce the cost control concepts presented.
WARREN SACKLER, FMP, CHA, is Associate Professor of Hospitality Management at Rochester Institute of Technology and a successful restaurant owner and operator. Professor Sackler founded and chairs the CHRIE Computer Users' Group. SAMUEL R. TRAPANI is President of the Restaurant Software Corporation.
Using Lotus 1-2-3; Lesson 1: Income Statements; Lesson 2: Cashier Control and Sales History; Lesson 3: Purchasing and Receiving; Lesson 4: Storeroom Control Report; Lesson 5: Multi-Unit Operations and Cumulative Control Forms; Lesson 6: Butcher's Yield Text/Cooking Loss; Lesson 7: Recipe/Portion Cost Analysis; Lesson 8: Menu Engineering; Lesson 9: Labour.
| Erscheint lt. Verlag | 1.3.1995 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 215 x 278 mm |
| Gewicht | 595 g |
| Themenwelt | Reisen ► Hotel- / Restaurantführer |
| Mathematik / Informatik ► Informatik ► Theorie / Studium | |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-471-04529-2 / 0471045292 |
| ISBN-13 | 978-0-471-04529-8 / 9780471045298 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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