Book Description
A complete, practical guide to managing restaurant business finances
One of the keys to a successful restaurant business is strong financial management. This book equips readers with the tools needed to manage the finances of foodservice establishments effectively. Written by expert authors with extensive experience in the field, this accessible resource is filled with valuable information that can be applied to day-to-day operations. It offers concise, down-to-earth coverage of basic accounting topics-including pricing, budgeting, cost control, and cash flow-as well as more specialized information, such as how to establish menu prices.
Customer Reviews:
great info for my clients.......2007-06-27
I am an accountant and this books gives me great ideas to share with my restaurant clients
Must have...........2007-05-12
This is an excellent book that must be a part of your business library. As essential as any cookbook
Highly recommendable.......2006-03-11
I used this book to teach financial management of restaurantes to pupils in a culinary school. It was very usefull and I highly recommend it, especially the chapter where you find the different forms of calculating the price of a dish.
Helpful.......2002-10-11
This book provides confidence for people out here (like myself) that are considering starting their own business. No other texts on the subject have covered the pertinent issues as comprehensively as I would have liked. Very information and truly helpful.
Book Description
As the hospitality industry continues to grow and the business environment become ever more competitive, it must become increasingly profit and cost-conscious in order to maximize revenue and minimize costs, all while maintaining the level of service necessary for a successful operation. There is no other hospitality management accounting book on the market that combines essential information, illustrative examples, and useful problems and exercises.
Customer Reviews:
I think this book would be great for any student.......2003-08-15
I recently took a hospitality managerial accounting class at school and found this book extremely useful. There was so much in-depth information, along with illustrative examples, case studies, and useful problems and exercises. The student workbook also came in handy and helped me to pass the class.
Book Description
This book provides readers with a balanced mix of accounting theory and practice, tailored to the special needs of the hospitality service industries. It gives attention to the unique accounting and operating characteristics that are of major concern to managers in the hospitality industry in the new millennium. In simple, straightforward language, this book helps managers in the hospitality industry acquire a basic understanding of how financial statements are used and manage a firm more efficiently. Current coverage of emerging issues and techniques are covered. For hospitality managers.
Book Description
KEY BENEFIT: Financial Management for the Hospitality Industrypresents financial concepts and explains how they apply to specific operations within the hospitality industry.
KEY TOPICS: The book contains answers to many of the financial questions confronting today’s and tomorrow’s hospitality managers. It should serve as a reference book to be used as financial problems and opportunities arise.
MARKET: For hospitality managers.
Book Description
Written by a former restaurateur, this book presents the practice of restaurant cost control over its theory within real-world perspective that every experienced restaurant operator can recognize. Bringing together the authors' experience and knowledge as a corporate restaurant administrator, and an independent restaurant owner-operator, the book provides practical and realistic examples on controlling costs for culinarians as well as restaurant managers. An essential resource for any restaurant owner or manager.
Customer Reviews:
Second Edition Review.......2004-11-09
The reviews from 1999 are for the first edition. The second edition has been significantly revised. It is written for culinary professionals, culinary students and independent restaurant owners and managers. If the text is adopted, it comes with extensive teaching and learning materials on CD.
Too expensive.......1999-06-03
While I think this bood definitely has merit and is a very good guide for someone starting up in the restaurant business, I think it is overpriced. After all, it is still a paperback and I would have expected to spend that amount of money on a hardbound book.
An easy read, but too wordy........1999-02-14
Overpriced, redundant work. You can skip chapter 2, chapter 3 is the same and more. Not many people write on this topic, so this work is a useful tool.
Average customer rating:
- A great book for students
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Principles of Food, Beverage, and Labor Cost Controls: For Hotels and Restaurants, 6th Edition
Paul R. Dittmer , and
Gerald G. Griffin
Manufacturer: John Wiley & Sons Inc
ProductGroup: Book
Binding: Hardcover
 General
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General
| Accounting
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Hospitality, Travel & Tourism
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Management
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Professional
| Professional Cooking
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Food & Lodging
| Reference & Tips
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| Bed & Breakfast
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Look Inside Cookbooks
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Look Inside Travel Books
| Trip
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Similar Items:
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Principles of Food, Beverage, and Labor Cost Controls, Student Workbook
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Principles of Food, Beverage, and Labor Cost Controls
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The Food Service Professionals Guide to Controlling Liquor Wine & Beverage Costs (Food Service Professionals Guide to)
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Basic Food and Beverage Cost Control
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At Your Service: A Hands-On Guide to the Professional Dining Room
ASIN: 0471293253 |
Book Description
Gain the financial management skills you need to succeed, as a hospitality professional. Cost monitoring and cost control are indispensable components of the successful foodservice and hospitality manager's skill set. Through five editions, this book has been preparing students to enter the work force by helping them to develop these crucial financial management skills. Continuing this tradition of excellence, the Sixth Edition contains all of the features that have made Principles of Food, Beverage, and Labor Cost Controls the standard text on the subject, including: * Explanations of terms, concepts, and procedures. * Step-by-step descriptions of tools and techniques used to control costs. * A unique modular format, with each component covered in its own section. * Numerous skill-building problems, exercises, and projects. The book begins with a general introduction to key terms and concepts, as well as basic procedures for analyzing cost/volume/profit, determining costs, and using cost to monitor foodservice and beverage operations. The next two sections, "Food Control" and "Beverage Control," outline a four-step process for controlling each of the primary phases of a foodservice or beverage operation--purchasing, receiving, storing, issuing, and production--with specific techniques for each phase. The final section focuses on labor cost controls, and includes expert advice and guidance on setting performance standards, monitoring performance, and taking corrective action. Principles of Food, Beverage, and Labor Cost Controls, Sixth Edition equips culinary and hospitality management students with the knowledge and skills they need to perform one of the most important aspects of their jobs. PAUL R. DITTMER is Associate Professor in the Department of Hospitality Management at New Hampshire College in Manchester, New Hampshire. The late GERALD G. GRIFFIN was a faculty member at the New York City Technical College of The City University of New York.
Customer Reviews:
A great book for students.......2000-09-27
A Reliable, pragmatic book, great for students and for all those who like to see it clear, with real life examples, great tips and all that is needed to get a good glimps into the hospitality business. Easy to read and nicely organised.
Book Description
Appropriate for Front Office or Front Desk courses within Hospitality Management departments.
This is a workbook and manual designed as an accompaniment to standard lodging or front office text books. A student version of Micros Fidelio, a guest management software application, is included within the text. Micros Fidelio is the industry standard guest service program.
Average customer rating:
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Uniform System of Accounts and Expense Dictionary for Small Hotels, Motels, and Motor Hotels
Manufacturer: Educational Inst of the Amer Hotel
ProductGroup: Book
Binding: Hardcover
General
| Business & Investing
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Accounting
| Industries & Professions
| Business & Investing
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| Auditing
| Bookkeeping
| Financial
| General
| Governmental
| International
| Management
| Taxes
Hospitality, Travel & Tourism
| Industries & Professions
| Business & Investing
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Management
| Management & Leadership
| Business & Investing
| Subjects
| Books
ASIN: 0866120300 |
Book Description
Top experts specializing in hospitality management have contributed articles to this new collection which explains recent developments in accounting and finance. The material is drawn from a combination of fieldwork and practical experience.
The managerial emphasis means that the content is fully relevant internationally and not constrained by the legal framework of different countries. Accounting and Finance provides an overview of:
*analysis and evaluation of performance
*planning methods and techniques
*financial information and control
*financial management.
It also shows how operational analysis can be used as a management tool to improve performance. Techniques for predicting the financial success or failure of hotels are suggested. Research into hotel companies in the US and Europe demonstrates key performance indicators used by hotel managers and financial executives.
Other contributors explore the interface between accounting and marketing and human resource management and there is thorough coverage of financial strategy formulation. Readers will also find helpful the section on statistics in the analysis and prediction of cost behaviour in hotels.
Contributors: Raymond Schmidgall (Michigan State University, USA); Debra J. Adams (Bournemouth University, UK); Professor Elisa S. Moncarz (Florida International University, USA); Richard N. Kron (Kron Hospitality Consulting, USA); Angela Maher (Oxford Brookes University, UK); Peter J. Harris (Oxford Brookes University, UK); Geoff S. Parkinson (BDO Stoy Hayward Chartered Accountants, UK); Paul Fitz-John (Bournemouth University, UK); Paul Collier (University of Exeter, UK); Professor Alan Gregory (University of Glasgow, UK); Tracy A. Jones (Cheltenham and Gloucester College of Higher Education, UK); Jacqueline Brander Brown (The Manchester Metropolitan University, UK); Nina J. Downie (Oxford Brookes University, UK): Catherine L. Burgess (Oxford Brookes University, UK); Ian C. Graham (Holiday Inn Worldwide, Belgium); Howard M. Field (International Hotel and Leisure Associates, UK); Professor Paul Beals (Canisius College, USA); Frank J. Coston (Pannell Kerr Forster Associates, UK).
Endorsed by the British Association of Hotel Accountants
Articles contributed by the world's top experts in the field of hospitality management
Edited by leading academic in accounting and finance for hospitality
Average customer rating:
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Bars and Restaurants, IRS Audit Protection and Survival Guide
Gerald F. Bernard , and
Daniel J. Baran
Manufacturer: John Wiley & Sons Inc
ProductGroup: Book
Binding: Hardcover
General
| Business & Investing
| Subjects
| Books
General
| Accounting
| Industries & Professions
| Business & Investing
| Subjects
| Books
Hospitality, Travel & Tourism
| Industries & Professions
| Business & Investing
| Subjects
| Books
Professional
| Professional Cooking
| Cooking, Food & Wine
| Subjects
| Books
General
| Taxation
| Law
| Subjects
| Books
Food & Lodging
| Reference & Tips
| Travel
| Subjects
| Books
| Bed & Breakfast
| Dining
| Hotels & Inns
| Parks & Campgrounds
General
| Accounting
| Accounting & Finance
| Professional & Technical
| Subjects
| Books
Look Inside Cookbooks
| Trip
| Specialty Stores
| Books
ASIN: 0471166375 |
Book Description
The Crisp Training Essentials Learning Track includes the best self-directed study books at a significant cost savings. To help you learn the essentials of training, this bundle combines the best Fifty-Minute Series books and additional Crisp publications to provide in-depth knowledge of the subject matter. Relevant case studies, self-evaluations, and practical examples help to reinforce key concepts. Instead of ordering one book at a time, simply order the bundle and start your library today.
Books:
- Sarbanes-Oxley Guide for Finance and Information Technology Professionals
- Solving the Corporate Value Enigma: A System to Unlock Shareholder Value
- Student Solutions Manual for use with Practical Business Statistics
- Student Telecourse Guide, Vol. 2, Chapters 13-27, for use with Fundamental Accounting Principles
- Study Guide, Volume 1, Chapters 1-14 for use with Financial & Managerial Accounting: A Basis for Business Decisions
- Study Guide/Workbook for use with Introduction to Managerial Accounting
- Tales from the Boom-Boom Room: Women vs. Wall Street
- Taxes for Dummies 2001 Edition
- The Automatic Millionaire Workbook: A Personalized Plan to Live and Finish Rich. . . Automatically
- The Career Adventure: Your Guide to Personal Assessment, Career Exploration, and Decision Making (4th Edition)
Books Index
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