Description: 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 Lotus 1-2-3, 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 textbookLessons cover everything from income statements and storeroom cost control, to recipe/portion cost analysis and menu engineeringEach lesson includes complete instructions for executing the Lotus 1-2-3 applications necessary for the cost control topics presentedHands-on spreadsheet applications help students learn to think like professionals and make informed management decisionsExercises are arranged around two highly realistic restaurant scenarios

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