Foodservice cost control using Lotus 1-2-3 / Warren Sackler, Samuel Trapani.

By:

Sackler, Warren

Contributor(s):

Trapani, Samuel R

Material type: Text

TextPublication details: New York ; Chichester : Wiley, c1995.Description: xi,225pISBN:

9780471045298 (pbk) :
0471045292 (pbk. : acidfree paper)

Subject(s):

DDC classification:

647.950681 SAC

Incomplete contents:

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.

Summary: 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.

Holdings ( 1 )
Title notes ( 4 )

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Long Loan	TUS: Midlands, Main Library Athlone General Lending	647.950681 SAC (Browse shelf(Opens below))	1	Available		108914

Includes index.

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.

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.