The text is written to address the practical accounting requirements of many of the latest developments in hotel operations. It is written in an easy to follow, step-by-step format that is well-suited for students in both two and four year programs.
The Sale and Purchase of Restaurants
by John M. Stefanelli
Availability: Usually ships within 24 hours.
Hardcover - 256 pages 2nd edition
Booknews, Inc.
Outlines criteria for valuating the business of a restaurant, as well as the real estate and other assets, from both a seller's and a buyer's perspective. Offers ideas on buying and selling strategies, financing, and a step-by-step procedure for closing the transaction. No bibliography. Annotation copyright Book News, Inc. Portland, Or.
Basic Food and Beverage Cost Control
by Jack E. Miller, David K., Ph.D. Hayes
Availability: Usually ships within 24 hours.
Paperback - 400 pages (November 1993)
Imparts essential information on how to maintain sales and cost histories, develop systems for monitoring current activities and teach the techniques required to anticipate what is to come. Also covers basic math, purchasing and production, accounting and control. Realistic sample forms illustrate all procedures and can be used as a basis for student exercises.
Controlling and Analyzing Costs in Foodservice Operations
by Frederick J. Demicco, James R. Keiser
Availability: This title usually ships within 2-3 days.
Hardcover - 560 pages 3rd edition (January 1993)
Provides students with a strong foundation in financial management principles and applies these principles to the foodservice environments where students will be working.
Food and Beverage Operation : Cost Control and Systems Management
by Charles Levinson
Availability: This title usually ships within 2-3 days.
Hardcover - 336 pages 2nd edition (January 1989)
The publisher, Prentice-Hall Career & Technology
Revision of a successful analysis of the control systems required for food and beverage operations. Update in accounting procedures, and expansion of example problems with specific attention to the International Market. Booknews, Inc. , November 1, 1989
Text/reference treats liquor purchasing and inventory, food purchasing principles, simplified mathematics for food-cost control, labor costs, etc. Includes forms. Annotation copyright Book News, Inc. Portland, Or.
July sow slaughter was 14.7% larger than last year but as a percent of total hog slaughter was very similar to prior year averages suggesting swine herd liquidation may have decelerated. Still pork output is anticipated to fall below year ago levels sometime this winter. The pork markets are mostly in a free fall. Concerns about exports going forward...
23 year vet of the industry, chef owner operator of a 88 seat French
Bistro in a small seasonal tourist town. Revenue is not my problem, as
much as capital retention. We do very well in the summer and better
than anyone else in the winter. We do consistent revenue and do about
million...
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