Excel for Hospitality & Food 3

What's inside

Excel for Hospitality & Food 3: 12 courses, 240 hands-on lessons, with a full solutions appendix.

Learn by doing. Every lesson starts with a clear goal and a short explanation, shows the worksheet cell by cell, and gives you tasks to solve on your own computer in Excel, LibreOffice Calc or Google Sheets. When you are done, check your formulas against the solutions and hints in the appendix and correct your sheet.

• 12 complete courses, 240 lessons, 240 exam questions with answers
• Worksheets with row and column labels – easy to type in
• Tasks with exact solutions and hints in the appendix
• All figures are fictional practice data

Every course is also available as an interactive course on tabellab.com, where each cell is checked instantly.

Courses in this book

• Theme Parks & Attractions by the Numbers: Ride Capacity, Queue Times, Rides per Guest, Fast-Lane Shares, Per-Capita Spend & New-Ride Payback
• Running a Wedding & Event Venue: Date Pricing, Packages, Minimum Spends, Capacity Layouts, Booking Lead Times & Profit per Event
• Marina & Boatyard Economics: Berth Mix by Length, Annual, Seasonal & Visitor Nights, Waiting Lists and Berth Fit, Fuel Dock, Haul-Outs & Winter Storage, Pontoon & Dredging Reserves and Break-Even
• Coffee Roastery Economics: Green Coffee Landed Cost, Roast Loss & Yield, Batch Planning, Blend Costing, Packaging, Channel Pricing, Green Stock Cover and Break-Even
• Recipe Scaling & Kitchen Conversions: Servings, Cups to Grams, Pan Sizes & Yields
• Bread & Sourdough Formulas: Total Hydration, Starter Builds, Dough Temperature & Timing
• Roasting, Grilling & Low-and-Slow Timing: Cook Times, Resting, Yields & Dinner Schedules
• Coffee & Tea Brewing Math: Brew Ratios, Extraction, Water Recipes & Cost per Cup
• Celebration Cakes by the Numbers: Servings per Tier, Frosting & Fondant Quantities, Ganache Ratios & Custom-Cake Pricing
• Cocktail & Mocktail Math: Ratios, Dilution, Drink Strength, Batched Recipes & Party Quantities
• Nutrition Labels & Recipe Scaling by the Numbers: Per Serving vs Per 100 g, Servings per Pack, Recipe Totals with XLOOKUP, Finished-Dish Labels, Batch Scaling, Cooking Losses & Reference-Value Percentages
• Meal Prep Service Economics: Menu Margins, Recipe Costing, Portion Yield, Weekly Batches, Packaging & Delivery Routes, Subscription Mix, Break-Even & a Weekly P&L

Details

Format	PDF, US Letter (8.5 × 11 in)
Language	English
Pages	622
Series	The Tabellab Workbook, volume 3
Author	Babala Özdemir
Delivery	Instant download after payment