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Foodservice cost control using Microsoft Excel for Windows

Foodservice cost control using Microsoft Excel for Windows

자료유형
단행본
개인저자
Sackler, Warren. Trapani, Samuel R.
서명 / 저자사항
Foodservice cost control using Microsoft Excel for Windows / Warren Sackler, Samuel R. Trapani.
발행사항
New York :   Wiley,   c1996.  
형태사항
xiii, 241 p. : ill. ; 28 cm. + 2 computer disks (3 1/2 in.).
ISBN
0471152749 (pbk. : alk. paper)
일반주기
Includes index.  
일반주제명
Food service --Cost control --Data processing. Electronic spreadsheets.
비통제주제어
Restaurants, Costing, Use of, Computers,,
000 01132camuuu200313 a 4500
001 000000630039
005 19990128110109.0
008 960216s1996 nyua 001 0 eng
010 ▼a 96005408 //r96
020 ▼a 0471152749 (pbk. : alk. paper)
040 ▼a DLC ▼c DLC ▼d UKM
049 1 ▼l 111115067
050 0 0 ▼a TX911.3.C65 ▼b S24 1996
082 0 0 ▼a 647.95/0285 ▼2 20
090 ▼a 647.95 ▼b S121f
100 1 ▼a Sackler, Warren.
245 1 0 ▼a Foodservice cost control using Microsoft Excel for Windows / ▼c Warren Sackler, Samuel R. Trapani.
246 3 ▼a Food service cost control using Microsoft Excel for Windows.
260 ▼a New York : ▼b Wiley, ▼c c1996.
300 ▼a xiii, 241 p. : ▼b ill. ; ▼c 28 cm. + ▼e 2 computer disks (3 1/2 in.).
500 ▼a Includes index.
538 ▼a System requirements for accompanying computer disks: IBM PC.
630 0 0 ▼a Microsoft Excel for Windows.
630 0 4 ▼a Microsoft Excel for Windows.
650 0 ▼a Food service ▼x Cost control ▼x Data processing.
650 0 ▼a Electronic spreadsheets.
653 0 ▼a Restaurants ▼a Costing ▼a Use of ▼a Computers
700 1 ▼a Trapani, Samuel R.

소장정보

No. 소장처 청구기호 등록번호 도서상태 반납예정일 예약 서비스
No. 1 소장처 중앙도서관/서고2층(단행본)/대형 청구기호 647.95 S121f 등록번호 111115067 도서상태 대출가능 반납예정일 예약 서비스 B M

컨텐츠정보

목차


CONTENTS
Preface = xi
About the Disk = xiii
INTRODUCTION : USING MICROSOF TR EXCE LR FOR WINDOWS = 1
  Purpose of the Introduction = 1
  What Is Microsoft Excel 5.0 for Windows? = 2
  Getting Started = 2
  Starting Excel = 2
  The Excel Screen = 4
    Typical Windows Components = 4
    Workbooks and Worksheets = 8
  The Mouse Pointer = 9
  The Active Cell - Selecting a Cell = 10
  Giving Commands in Excel = 11
  The View Menu = 14
  Using Toolbar Buttons = 16
  Getting On-Line Help = 17
  Entering Text and Values = 21
    Text = 21
    Values = 21
    Entering Text or Values = 22
  Correcting Errors = 22
    Clearing Cell Contents = 23
    Undoing Actions = 24
  Entering Values = 24
  Opening an Exercise/Lesson = 25
  Saving a File with the Same Name = 25
  Printing a Worksheet = 25
  Exiting from Excel = 26
  Summary = 27
  Instructions for Food and Labor Cost Control Exercises = 27
LESSON 1 INCOME STATEMENTS = 28
  Computing Cost Percentages = 29
  Cost Control Formulas = 30
    Past Costs Percent = 31
    Present Costs = 31
    Future Sales = 31
  Cost = 32
    Fixed Costs = 32
    Variable Costs = 32
    Semivariable Costs = 32
    Controllable Costs = 32
    Noncontrollable Costs = 33
    Prime Cost = 33
  The Arrow Game = 33
  Generation Profit = 34
  Developing a Budget = 35
  Spreadsheet Objectives = 35
  Exercises = 36
LESSON 2 CASHIER CONTROL AND SALES HISTORY = 40
  Recording Data = 41
    Cash Control = 41
    Cashier's Report = 42
  Sales Tax and Tip Percentages = 43
    Adding Sales Tax to Guest Checks = 43
    Separating Sales Tax from Guest Checks = 43
    Adding Tips to Guest Checks = 43
    Separating Tips from Guest Checks = 44
    Compiled Report for Management = 44
  Spreadsheet Objectives = 47
  Exercises = 48
LESSON 3 PURCHASING AND RECEIVING = 64
  Receiving Report = 64
    Purchasing = 65
    Specifications = 65
    Receiving = 66
    The Receiving Process = 66
    Invoice = 68
    The Spreadsheet Format = 68
    Writing a Daily Receiving Report = 70
    Direct Purchases = 70
    Storeroom Purchases = 71
  Spreadsheet Objectives = 73
  Exercises = 76
LESSON 4 STOREROOM CONTROL REPORT = 85
  Overview = 86
    Direct Purchases = 86
    Storeroom Issues = 86
    Daily Gross Food Cost = 86
    Daily Sales = 86
    Gross Food Cost Percent Today = 86
    To Date = 87
  Storeroom Purchases = 90
    Explanation of Formula = 90
  Interpreting Storeroom Control Figures = 91
    Subtotals for Week One = 91
    Calculating the Rate of Inventory Turnover = 91
    Interpreting the Rate of Inventory Turnover = 94
  Methods for Pricing Inventory = 95
    Actual Purchase Price Method = 95
    First-In, First-Out(FIFO) Method = 95
    Weighted Average Purchase Price Method = 95
    Latest Purchase Price Method(Most Recent Price) = 96
    Last-In, First-Out(LIFO) Method = 96
    Double-Checking Weekly Totals = 96
  Spreadsheet Objectives = 98
  Exercises = 99
LESSON 5 MULTIUNIT OPERATIONS AND CUMULATIVE CONTROL FORMS = 104
  Multiunit Operations = 105
  Controlling Multiunit Operations = 105
    Adjustments = 106
    Transfers = 108
    Credits-Spoilage = 108
  Daily Cumulative Report = 108
    Spreadsheet Information = 108
    Calculating Percentage = 110
  Multiunit End-of-Month Adjustment = 111
    Calculating the True Cost of the Main Unit = 113
    Calculating the Estimated Cost of the Main Unit = 114
  Spreadsheet Objectives = 115
  Exercises = 116
LESSON 6 BUTCHER'S YIELD TEST/COOKING LOSS TEST = 123
  Butcher's Yield Test = 124
    Formulas for Butcher's Yield Test = 124
    Butcher's Yield Test Card Terms = 125
  Cooking Loss Test = 136
  Spreadsheet Objectives = 139
  Exercises = 154
LESSON 7 RECIPE/PORTION COST ANALYSIS = 161
  Standard Recipe Card = 162
    Heading Section = 164
    Ingredient Section = 165
    Preparation and Service Procedures Section = 172
  Spreadsheet Objectives = 172
  Spreadsheet Information = 172
  Portion Cost Analysis = 176
  Exercises = 181
LESSON 8 MENU ENGINEERING = 190
  Menu Types = 191
    Table d'H o ^ te = 191
    Du Jour = 192
     A ` la Carte = 193
  Menu Frames = 193
  Menu Engineering = 197
    Item Contribution Margin = 200
    Menu Mix Percent = 200
    Menu Item Classification = 202
    New Menu Item Development = 206
  Spreadsheet Objectives = 207
  Spreadsheet Information = 207
  Exercises = 213
LESSON 9 LABOR = 222
  Calculating Labor Percent = 222
  Control Using Restaurant Performance Variables = 223
  Spreadsheet Objectives = 224
  Spreadsheet Information = 224
  Exercises = 230
Appendix = 235
Index = 237

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