BOOKS

Practical Foodservice Spreadsheet Books

"I keep my copy under lock and key because everyone wants it."

Warren Sackler, Assistant Professor
School of Food, Hotel & Toursism Management
Rochester Institute of Technology

Practical Foodservice Spreadsheet series are the most comprehensive books available for applying spreadsheets in a foodservice environment. They are a vehicle for learning Excel, Lotus 1-2-3, and SuperCalc tricks and techniques as you create spreadsheet applicatations that can be used in your foodservice operation. Learn principles and procedures of foodservice operation while you build spreadsheet applications for:

  • Daily Purcahses Register
  • Physical Inventory and Valuation
  • Daily Labor Report
  • Daily Sales/Cash Report
  • Daily and Period-to-date Report
  • Tip Allocation
  • Budgeting
  • Recipe Costing and Pricing

Learn to create spreadsheet macros for automating processes such as updating recipe costs and sorting inventory items. Each chapter explains the step-by-step instructions for creating its spreadsheet application and explains how to use the information in the spreadsheet. If you are using Excel or Lotus 1-2-3 or plan to use it, this book is a must!

 

Practical Foodservice Spreadsheets with Exceltm

Published by Van Nostrand Reinhold, 1989
By Joel Chaban
Includes templates on diskette, $80.00

 

Practical Foodservice Spreadsheets with Lotus 1-2-3 Second Editiontm

Published by Van Nostrand Reinhold, 1992
By Joel Chaban
Includes templates on diskette, $80.00

 

Practical Foodservice Spreadsheets with Lotus 1-2-3m

Published by Van Nostrand Reinhold, 1987
By Joel Chaban
Includes templates on diskette, $80.00

 

The Original

Practical Foodservice Spreadsheets with SuperCalctm

Published by Food ABCs, 1984
By Joel Chaban

 

Hardware and Software Directories

1988-1989 Directory of Hardware and Software for the Foodservice Industry

Published by National Restaurant Association, 1989
By Joel Chaban

 

1987 Directory of Hardware and Software for the Foodservice Industry

Published by National Restaurant Association, 1987
By Joel Chaban

 

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