Foodservice Cost Control Using Lotus 1-2-3
Published on 2. January 1995
Book
Mixed media product
238 pages
978-0-471-04529-8 (ISBN)
Description
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.
More details
Language
English
Place of publication
New York
United States
Publishing group
John Wiley and Sons Ltd
Target group
College/higher education
Adult education
Dimensions
Height: 278 mm
Width: 215 mm
Weight
595 gr
ISBN-13
978-0-471-04529-8 (9780471045298)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Content
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.