TY  - BOOK
AU  - Sackler,Warren
AU  - Trapani,Samuel R.
TI  - Foodservice cost control using Lotus 1-2-3
SN  - 9780471045298 (pbk) :
U1  - 647.950681 SAC 
PY  - 1995///
CY  - New York, Chichester
PB  - Wiley
KW  - Lotus 1-2-3 (Computer file)
KW  - Food service
KW  - Cost control
KW  - Data processing
KW  - Electronic spreadsheets
KW  - Hotel & catering trades
KW  - thema
KW  - Computer science
KW  - Cookery / food & drink etc
KW  - Travel guides: restaurants, cafes, inns, bars
KW  - Restaurants
KW  - Costing
KW  - Use of
KW  - Computers
N1  - Includes index; 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
N2  - 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
ER  -