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Restaurant Supply Resource - Directory for Business Books Book Club Finance
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Accounting and Finance for the International Hospitality by Peter Harris
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 for the International Hospitality Industry provides an overview of analysis and evaluation of performance, planning methods and techniques, financial information and control, and 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. Accounting and Finance for the International Hospitality Industry will be an invaluable resource for final year undergraduate and postgraduate students of hospitality management. Practising accountants, managers and consultants who need to keep up to date with new developments in the industry, particularly those who are members of the British Association of Hotel Accountants, will also find it useful. --This text refers to an out of print or unavailable edition of this title.
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Accounting for Hospitality Managers
Those learning about hospitality accounting at the supervisory and managerial level will appreciate this textbook. This edition features NEW chapters on Budgeting Expenses, Forecasting Sales, Budgetary Reporting and Analysis, and Financial Decision Making. Unique features include a chapter on interim and annual reports, presentations of computerized regression analysis using readily available spreadsheet software; and discussion of such topics as open/close for the off-season, business acquisition, and vehicle leasing.
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Big Bucks! by Ken Blanchard
With their newest book, management gurus Blanchard and Bowles show how anyone - armed with a set of basic tools - can build personal wealth and financial security.
Written in the parable format that made Raving Fans and Gung Ho! the New York Times, Business Week, and Wall Street Journal business bestsellers, the authors tell the story of Len, a manager who didn't just want more money, he wanted to be rich. But he didn't know how. Under the direction and guidance of a group of mentors, Len begins to chart his own course to riches by learning three valuable secrets to making big bucks.
Packed with practical advice, Big Bucks! is a must-read for any individual or business professional seeking to create money. It's destined to become the major money book for the year 2000 and beyond.
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Business Plans Handbook: Business Plans for Hotel and Motel Industries
This Business Plan Pack finds entrepreneurs all engaged in the Hotel and Motel Industry; each plan, however, details a different and specialized segment of this essential market. Examples include two bed and breakfasts, a resort hotel, and a family-owned and run inn.
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Cost Control in the Hospitality Industry
This book is ideal for professionals in the hospitality fields who may be looking for answers to cost containment beyond traditional discussions of cost control. The book offers a realistic view of the activities of cost containment factors, which may have been overlooked by other authors. The authors have re-assessed the methods of cost control to address and compensate for the significant waste and theft in the areas of purchasing, receiving, storage, production, and service. For restaurant/hotel managers, food and beverage managers, casino personnel who want to keep up with current thinking.
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Cost Controls (Restaurant Manager's Pocket Handbook Series) by David V. Pavesic
Simple but effective restaurant cost control tools.
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Eat Food, Not Profits! : How Computers Can Save Your Restaurantby Mike J. Pappas
Eat Food, Not Profits! is a combination computer Yellow Pages and Consumer Reports for the foodservice industry. It's a clear description of how hardware and software are used in the industry and just which applications will meet your specific needs. Anywhere food is purchased, received, stored, prepared, and served - costs must be controlled. Pappas explains how computers can make this ongoing and often tedious job easier - less time-consuming and less paperwork generated You'll control expenses, develop forecasting abilities, and ultimately gain a competitive edge while enhancing profits. An alphabetized appendix supports this information with vendor's addresses, fax numbers, and a brief description of their product lines. Another appendix allows easy access to vendors in your area by zip code. And a third appendix supplies a side-by-side comparison of over forty POS systems. --This text refers to an out of print or unavailable edition of this title.
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Economic and Management Methods for Tourism and Hospitality Research
Tourism, travel, and hospitality are major sources of revenue for places all over the world. This practical manual of techniques used in tourism and hospitality studies offers insights to the economics of tourism. Also included are techniques for conducting research and evaluating policy outcomes.
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Financial Management for the Hospitality Industry
No matter what your background, this one-of-a-kind book sharpens your financial savvy and walks you through financial how-to’s with clear diagrams and examples. Covers financial statements, cash flow, and value creation while you discover how to: determine the best capital investment projects and options–from purchasing a new broiler to building a new wing; present information on potential expenditures to upper management and property owners so they can make effective choices; use your new-found financial know-how to make judgement calls that positively impact your organization’s bottom line.
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Foodservice Profitability : A Control Approach by Edward E. Sanders, Timothy H.
Designed as an exceptionally comprehensive, well-illustrated, practical, and real-world operations manual — with a constant focus on the bottom-line profit or budgetary goals — this guide to managing a foodservice operation is ideal as an on-the-job technical guide and manual in an actual industry setting. KEY TOPICS: Using very detailed technical explanations and justifications, this book demonstrates how to arrive at the right financial numbers and percentages and what the wise manager can do to prevent problems or to correct them once they occur. Sample forms and reports illustrating control principles, strategies, or tactics can easily be removed from the book, reproduced, and implemented on the spot. MARKET: Foodservice Management.
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