Excel Formulas and Function - Tutorials for Beginners
If Excel formulas and functions have ever confused you, you're not alone. In this step-by-step tutorial, you'll learn exactly how to use formulas and functions in Excel—even if you're just getting started
YouTube clips
How to Calculate Food Cost Percentage
Food cost is one of 3 giant expenses that take a bunch of your margins. If you don't know your food cost or how to manage it, you'll be in big trouble. It is one of the numbers you MUST understand well and tinker around.
Useful Websites
Counting the Costs : A Guide to Menu & Food Costing
For someone new to the food service industry, pricing food for sale in a cafe or restaurant may appear as simple an equation as: ‘Cost of ingredients’ + ‘An adequate profit margin’.
How to Cost Your Menu to Turn a Profit
No matter how good your customer service or menu is, if your food isn’t costed properly, your business will find it challenging to survive.
Recipe Calculator
Use our recipe calculator to help you devise the right quantity, ingredients and costs.
Chapter 13 in Running a Restaurant for dummies (2011)
Running a Restaurant For Dummies covers every aspect of getting started for aspiring restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you'll find all the advice you need to start and run a successful restaurant.
Books
Basic Hotel and Restaurant Accounting (2006)
Today's business technology and competitive environment demand much more from hospitality accounting texts that just focusing on the traditional methods of accounting. It is imperative that accounting not be treated as a glorified bookkeeping course; merely discussing debits and credits, journalizing and other routine accounting processes is not enough to meet today's business and employer standards.
Cookery for the Hospitality Industry (2012)
A must-have book for thirty years, and now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students, apprentice chefs and those studying vocational courses in schools. It covers the essential skills, methods and principles of cookery as well as the core competencies listed within the Australian National Training Package for Commercial Cookery. This book provides trade apprentices and commercial cookery students with everything they need to know to achieve trade status and more. It is the only textbook that genuinely addresses the needs of Australian students by covering Australian qualifications and reflecting Australian conditions, ingredients and our unique cuisine.
Hospitality Management (2019)
This book provides the foundation knowledge needed for the role of a hospitality manager. This edition continues to combine theory with a skills building approach to explain the key principles of hospitality management at a supervisory, line management and senior management level.
Purchasing (2017)
Purchasing: Selection and Procurement for the Hospitality Industry, 9th Edition;is a learning-centered text that includes several pedagogical enhancements to help students quickly acquire and retain important information. It is written for those who will be involved with some phase of purchasing throughout their hospitality careers.
Modern Food Service Purchasing (2011)
MODERN FOOD SERVICE PURCHASING is designed specifically to provide culinary arts professionals with current, in-depth coverage of the essential concepts of purchasing, storeroom operations, and financial stewardship.
Excel Quick and Easy (2025)
A fast, up-to-date, and convenient desk reference for Excel users of any skill level
Chapter 9 Sales and Marketing in Principles and Practices of Bar and Beverage Management (2013)
Principles and Practices of Bar and Beverage Management: raising the bar is a comprehensive text and resource book designed to explain the latest developments in and new complexities of managing modern bars- be they stand alone or part of larger institutions such as hotels and resorts.
Chapter 13 in Running a Restaurant for dummies (2011)
Running a Restaurant For Dummies covers every aspect of getting started for aspiring restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you'll find all the advice you need to start and run a successful restaurant.
Basic Hotel and Restaurant Accounting (2006)
Today's business technology and competitive environment demand much more from hospitality accounting texts that just focusing on the traditional methods of accounting. It is imperative that accounting not be treated as a glorified bookkeeping course; merely discussing debits and credits, journalizing and other routine accounting processes is not enough to meet today's business and employer standards.
Cookery for the Hospitality Industry (2012)
A must-have book for thirty years, and now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students, apprentice chefs and those studying vocational courses in schools. It covers the essential skills, methods and principles of cookery as well as the core competencies listed within the Australian National Training Package for Commercial Cookery. This book provides trade apprentices and commercial cookery students with everything they need to know to achieve trade status and more. It is the only textbook that genuinely addresses the needs of Australian students by covering Australian qualifications and reflecting Australian conditions, ingredients and our unique cuisine.
Hospitality Management (2019)
This book provides the foundation knowledge needed for the role of a hospitality manager. This edition continues to combine theory with a skills building approach to explain the key principles of hospitality management at a supervisory, line management and senior management level.
Purchasing (2017)
Purchasing: Selection and Procurement for the Hospitality Industry, 9th Edition;is a learning-centered text that includes several pedagogical enhancements to help students quickly acquire and retain important information. It is written for those who will be involved with some phase of purchasing throughout their hospitality careers.
Modern Food Service Purchasing (2011)
MODERN FOOD SERVICE PURCHASING is designed specifically to provide culinary arts professionals with current, in-depth coverage of the essential concepts of purchasing, storeroom operations, and financial stewardship.