Sackler, Warren. <br/><br/>
Foodservice cost control using Lotus 1-2-3 / 
Warren Sackler, Samuel Trapani. 
 - New York ;  Chichester :  Wiley,  c1995. 
 - xi,225p. 
<br/><br/> Includes index. 
<br/><br/>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. 
<br/><br/> 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. 
<br/><br/><br/>System requirements for accompanying computer disks: IBM PC or compatiable computer with 256K minimum memory, a 3.5" high-density floppy drive, PC DOS, MS DOS, or DR DOS Version 2.0 or later, and a printer. 
<br/><br/><label>ISBN: </label>9780471045298 (pbk) :  £17.95 0471045292 (pbk. : acidfree paper) 
<br/><br/><label>LCCN: </label>94022313 
<br/><br/><label>Subjects--Uniform Titles: </label><br/>Lotus 1-2-3 (Computer file)
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service--Cost control--Data processing<br/>Electronic spreadsheets.<br/>Hotel & catering trades<br/>Computer science<br/>Cookery / food & drink etc<br/>Travel guides: restaurants, cafes, inns, bars
<br/><br/><label>Subjects--Index Terms: </label>Restaurants  Costing  Use of  Computers 
<br/><br/><label>Dewey Class. No.: </label>647.950681 SAC