Foodservice cost control using Microsoft Excel for Windows

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.

Author Notes

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.

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

Mevcut:*

Bound With These Titles

On Order

Özet

Özet

Author Notes

Table of Contents