Foodservice Cost Control Using Microsoft Excel for Windows
Published on 5. July 1996
Book
Mixed media product
256 pages
978-0-471-15274-3 (ISBN)
Description
This book provides readers with a working knowledge of foodservice cost control concepts. It reviews fundamental topics and allows hands-on experience with practical spreadsheet applications. Through the integration of foodservice concepts and spreadsheet applications, readers gain a better understanding of cost control in a foodservice operation, while learning how to use Microsoft Excel.
More details
Language
English
Place of publication
New York
United States
Publishing group
John Wiley and Sons Ltd
Target group
Professional and scholarly
Illustrations
illustrations
Dimensions
Height: 279 mm
Width: 215 mm
Weight
737 gr
ISBN-13
978-0-471-15274-3 (9780471152743)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Persons
Warren Sackler, FMP, CHA, is Associate Professor of Hospitality Management at Rochester Institute of Technology and a successful restaurant owner and operator. He is a founder and past Chair of the Computer Users Group of CHRIE (The Council on Hotel, Restaurant and Institutional Education), and remains an active member of that committee. Samuel R. Trapani is President of the Restaurant Software Corporation.
Content
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.