Review Instructor's Manual available. -- The publisher, John Wiley & Sons Read more From the Publisher A superlative text/workbook template package that provides students with a working knowledge of foodservice cost control concepts. After reviewing fundamental cost control topics, each lesson walks students through practical spreadsheet applications using two restaurant scenarios--a casual, family-style operation and a fine-dining establishment. Hands-on spreadsheet applications encourage students to develop critical-thinking and decision-making skills while learning how to use Microsoft Excel. Numerous charts, tables, and screen captures thoroughly illustrate every lesson. Read more See all Editorial Reviews
ترست بايلوت
منذ شهر
منذ أسبوعين
