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Accounting and Financial Management in Foodservice Operations
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Accounting and Financial Management in Foodservice Operations
$19299
Unit price
/
Unavailable
Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?
This book is ideal for students studying foodservice management, owners and operators of foodservice establishments, and professionals working in institutional settings such as colleges, hospitals, and nursing homes who need to understand financial management fundamentals.
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Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
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Description
Accounting and Financial Management in Foodservice Operations
A concise and easy-to-follow guide to the principles of accounting and finance as they apply to running foodservice operations
Accounting and Financial Management in Foodservice Operations is an up-to-date and straightforward treatment of the financial standards and concepts owners and operators need to successfully run a foodservice operation.
Learn how to understand and assess the financial performance of a foodservice business by using professionally prepared financial reports. The book explains the Uniform System of Accounts for Restaurants (USAR), as well as how to read income statements, balance sheets, and statements of cash flows. It discusses how to calculate a break-even point and demonstrates pricing tips to help owner/operators create a profitable menu. Other contents include:
- A thorough introduction to controlling food and beverage product costs
- Practical discussions of how to manage the cost of labour and staffing, as well as how to prepare an accurate operating budget
- Hands-on strategies for comparing planned and budgeted operating results to actual financial results
Perfect for students in foodservice-related courses, Accounting and Financial Management in Foodservice Operations will also benefit foodservice establishment owners and operators and professionals working in colleges, hospitals, nursing homes, and more.
Series: Foodservice Operations: The Essentials
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Successful Management in Foodservice Operations
Comprehensive resource covering key ‘need-to-know’ aspects of how to run a food service operation, with unique perspective from restaurant managers. Successful Management in Foodservice Operations is a single volume book addressing the overall operation of a successful food service business, including planning for success, ensuring excellence in production and service, and generating optimal levels of operating profits. The purpose of...Paperback$19299Unit price /UnavailableAvailableShips in 3-4 weeks -
Marketing in Foodservice Operations
A concise and up-to-date treatment of foodservice marketing with an emphasis on digital and mobile-friendly strategies In Marketing in Foodservice Operations, a team of distinguished foodservice educators and practitioners delivers an insightful and practical exploration of contemporary foodservice marketing. Capturing the wide range of dramatic changes that have gripped the discipline in the last two decades, the book discusses basic...Paperback$19299Unit price /UnavailableAvailableShips in 3-4 weeks -
Managing Employees in Foodservice Operations
Managing Employees in Foodservice Operations Obtain and retain skilled, professional employees with this accessible guide A foodservice operation can only remain successful if its employees are served as well as its customers. Just as a business with no customers will fail for lack of revenue, one without skilled, professional, satisfied staff will be unable to provide service at the level...Paperback$19499Unit price /UnavailableAvailableShips in 3-4 weeks -
Accounting and Financial Management in Foodservice Operations
Accounting and Financial Management in Foodservice Operations A concise and easy-to-follow guide to the principles of accounting and finance as they apply to running foodservice operations Accounting and Financial Management in Foodservice Operations is an up-to-date and straightforward treatment of the financial standards and concepts owners and operators need to successfully run a foodservice operation. Learn how to understand and...Paperback$19299Unit price /UnavailableAvailableShips in 3-4 weeks
Book Details
INFORMATION
ISBN: 9781394208869
Publisher: John Wiley & Sons Inc
Format: Paperback / softback
Date Published: 04 December 2023
Country: United States
Imprint: John Wiley & Sons Inc
Audience: Professional and scholarly
DIMENSIONS
Spine width: 25.0mm
Width: 152.0mm
Height: 229.0mm
Weight: 499g
Pages: 384
About the Author
David K. Hayes, PhD, has taught hospitality courses at Purdue University, Texas Tech University, The University of Houston, and Lansing Community College. He has served as the Vice President of Broadcast and Video Training for the American Hotel & Lodging Educational Institute.
Jack D. Ninemeier, PhD, is an Emeritus Professor in the School of Hospitality Business at Michigan State University. He has many years’ experience developing and providing training and resource materials for commercial and non-commercial foodservice operations. He has also written several hundred articles for trade journals and created training monographs.
Part of Wiley’s Foodservice Operations: The Essentials series.
Also by David K. Hayes
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Following a successful debut edition, this new Second Edition of Managerial Accounting for the Hospitality Industry builds on its strengths of clear organisation and the ease with which students work through it. This new edition includes more basic maths support for students and a more developed inclusion of ethical considerations and global changes both in accounting systems and in the...Paperback$18299Unit price /UnavailableAvailableShips in 3-4 weeks -
Successful Management in Foodservice Operations
Comprehensive resource covering key ‘need-to-know’ aspects of how to run a food service operation, with unique perspective from restaurant managers. Successful Management in Foodservice Operations is a single volume book addressing the overall operation of a successful food service business, including planning for success, ensuring excellence in production and service, and generating optimal levels of operating profits. The purpose of...Paperback$19299Unit price /UnavailableAvailableShips in 3-4 weeks -
Marketing in Foodservice Operations
A concise and up-to-date treatment of foodservice marketing with an emphasis on digital and mobile-friendly strategies In Marketing in Foodservice Operations, a team of distinguished foodservice educators and practitioners delivers an insightful and practical exploration of contemporary foodservice marketing. Capturing the wide range of dramatic changes that have gripped the discipline in the last two decades, the book discusses basic...Paperback$19299Unit price /UnavailableAvailableShips in 3-4 weeks -
Restaurant Law Basics
Avoid costly legal pitfalls. What should I do if someone falls in my restaurant? How should I respond if a customer complains of food poisoning? Can I be responsible if my bartender serves too much beer to a customer? Limiting liability is the biggest headache that any restaurant or foodservice manager can face. Restaurant Law Basics provides the tools to...Paperback$7999Unit price /UnavailableAvailableShips in 3-4 weeks -
Managing Employees in Foodservice Operations
Managing Employees in Foodservice Operations Obtain and retain skilled, professional employees with this accessible guide A foodservice operation can only remain successful if its employees are served as well as its customers. Just as a business with no customers will fail for lack of revenue, one without skilled, professional, satisfied staff will be unable to provide service at the level...Paperback$19499Unit price /UnavailableAvailableShips in 3-4 weeks -
Food and Beverage Cost Control
Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. Food and Beverage Cost Control provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs. This detailed yet...Paperback$27699Unit price /UnavailableAvailableShips in 3-4 weeks -
Revenue Management for the Hospitality Industry
Revenue Management for the Hospitality Industry is filled with practical examples and best practices on the topic of revenue management, a critical aspect of the industry. Through numerous revenue management examples from the hospitality industry and a running case example throughout the book, students will discover how they can incorporate revenue management principles and best practices. The core of revenue...PaperbackSold Out
Also by Jack D. Ninemeier
View all-
Successful Management in Foodservice Operations
Comprehensive resource covering key ‘need-to-know’ aspects of how to run a food service operation, with unique perspective from restaurant managers. Successful Management in Foodservice Operations is a single volume book addressing the overall operation of a successful food service business, including planning for success, ensuring excellence in production and service, and generating optimal levels of operating profits. The purpose of...Paperback$19299Unit price /UnavailableAvailableShips in 3-4 weeks -
Marketing in Foodservice Operations
A concise and up-to-date treatment of foodservice marketing with an emphasis on digital and mobile-friendly strategies In Marketing in Foodservice Operations, a team of distinguished foodservice educators and practitioners delivers an insightful and practical exploration of contemporary foodservice marketing. Capturing the wide range of dramatic changes that have gripped the discipline in the last two decades, the book discusses basic...Paperback$19299Unit price /UnavailableAvailableShips in 3-4 weeks -
Restaurant Law Basics
Avoid costly legal pitfalls. What should I do if someone falls in my restaurant? How should I respond if a customer complains of food poisoning? Can I be responsible if my bartender serves too much beer to a customer? Limiting liability is the biggest headache that any restaurant or foodservice manager can face. Restaurant Law Basics provides the tools to...Paperback$7999Unit price /UnavailableAvailableShips in 3-4 weeks -
Managing Employees in Foodservice Operations
Managing Employees in Foodservice Operations Obtain and retain skilled, professional employees with this accessible guide A foodservice operation can only remain successful if its employees are served as well as its customers. Just as a business with no customers will fail for lack of revenue, one without skilled, professional, satisfied staff will be unable to provide service at the level...Paperback$19499Unit price /UnavailableAvailableShips in 3-4 weeks
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