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.

About the Author

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.

"About this title" may belong to another edition of this title.

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