For courses in Foodservice Cost Control and/or Managerial Accounting. Analyzing and Controlling Foodservice Costs, 5e focuses on modern food management and how technology, management theory and accounting principles can be used to create viable foodservice operations. Now in its fifth edition, the text covers the latest in technology trends, includes ChefTec software, and offers sound coverage of financial concepts and management topics. Insights from industry executives give the text a real-world flavor, while the new end-of-chapter exercises offer an easy way to incorporate the ChefTec software into learning.
As the hospitality field continues to grow and diversify,today?s hospitality professionals need to understandfinancial accounting at a higher level than ever before. Written bysome of the most respected authors in accounting, HospitalityFinancial Accounting, Second Edition gives a completeintroduction to financial accounting principles and demonstrateshow to apply them to all facets of the hospitality industry. Updated with the latest developments in the accounting andhospitality fields,Hospitality Financial Accounting, SecondEdition covers the basics of financial accounting first andthen shows hospitality students how to analyze financial statementsand deal with the daily issues they will face on the job.
The success of every business in the hospitality industry depends on maximizing revenues and minimizing costs. Hospitality Man-agement Accounting, Ninth Edition continues its time-tested presentation of fundamental concepts and analytical techniques that are essential to taking control of real-world accounting systems, evaluating current and past operations, and effectively managing finances toward increased profits. This accessible Ninth Edition offers hands-on coverage of computer applications and practical decision-making skills to successfully prepare readers for the increasingly complex and competitive hospitality industry.
Hospitality professionals will find that this eighth edition balances purchasing activities with product and information from a management perspective. Each chapter has been revised so that the most current concepts available are presented along with even more in-depth coverage of hospitality purchasing. Numerous examples, questions, and exercises are included to reinforce new concepts. In order to reflect changes in the field, technology applications in the purchasing function are discussed throughout. New, revised, and updated illustrations and photographs of concepts, companies, and products relating to the purchasing function have also been included to give hospitality professionals a better understanding of the field.
Examines the components of successful recipe costing, such as the importance of recipes and portion size, the principles behind total recipe costs, an explanation of yields, and using a standardized costing form.