Foodservice Cost Control Using Microsoft Excel for Windows - Brossura

Sackler, Warren; Trapani, Samuel R.

Brossura

ISBN 10: 0471152749 ISBN 13: 9780471152743

Casa editrice: John Wiley & Sons Inc, 1996

Riassunto

This text-workbook template package provides students with a working knowledge of foodservice cost control concepts. By integrating these concepts with spreadsheet applications, students are better able to understand cost control methods for foodservice operations.

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Informazioni sull?autore

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.

Dalla quarta di copertina

More than just the core concepts...Helps students learn to think critically and make informed management decisions

This remarkable text/workbook/template package quickly gets students up and running with a solid working knowledge of all essential foodservice cost control concepts. More importantly, by supplying dozens of hands-on spreadsheet applications that require students to manipulate and analyze cost control data from every phase of a foodservice operation, it helps aspiring professionals learn to think critically and make informed management decisions. Assuming little or no prior experience with Microsoft(r) Excel(r), this versatile package was also designed to help hospitality and foodservice management students master the basics of this indispensable tool of the trade, quickly and painlessly.

An ideal supplement to any foodservice cost control textbook.

• Lessons cover everything from income statements and storeroom cost control, to recipe/portion cost analysis and menu engineering.
• Each lesson includes complete instructions for executing the Microsoft(r) Excel(r) applications necessary for the cost control topics presented.
• Hands-on spreadsheet applications help students learn to think like professionals and make informed management decisions.
• Exercises are arranged around two highly realistic restaurant scenarios

Dettagli dell?edizione

• Editore: John Wiley & Sons Inc
• Data di pubblicazione: 1996
• Lingua: Inglese
• ISBN 10: 0471152749
• ISBN 13: 9780471152743
• Rilegatura: Copertina flessibile
• Numero di pagine: 241
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile