The Restaurant Industry
Author | : |
Publisher | : |
Total Pages | : 472 |
Release | : 1985 |
Genre | : Fast food restaurants |
ISBN | : |
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Author | : |
Publisher | : |
Total Pages | : 472 |
Release | : 1985 |
Genre | : Fast food restaurants |
ISBN | : |
Author | : Jonathan Hales |
Publisher | : Routledge |
Total Pages | : 305 |
Release | : 2006-08-11 |
Genre | : Business & Economics |
ISBN | : 1136431608 |
The objective of this textbook is to teach students to be conversational in speaking “numbers.” This means understanding fundamental accounting concepts, developing solid financial analysis abilities, and then applying them to understand and improve the operational performance of their hotel or restaurant. The book will accomplish this by studying the current practices of some of today’s leading hotel and restaurant companies. Chapters will be developed under the auspices of a select group of hospitality industry General Mangers, Directors of Finance, and Regional Accounting Managers to ensure that the information is current, accurate and useful. Understanding and applying the information will be the main focus of this book. This textbook should provide hospitality managers the knowledge and experience to be comfortable in using numbers to operate their departments. This includes developing the ability to perform all accounting and financial aspects of their position efficiently and correctly including revenue forecasting, wage scheduling, budgeting, P&L critiques, purchasing procedures and cost control methods. As a result, they will have more time to spend on the floor with their customers and employees. This knowledge will help them understand their operations and how to improve, change or expand them to increase revenues or profits.
Author | : Jonathan A. Hales |
Publisher | : Pearson Education India |
Total Pages | : 322 |
Release | : 2011 |
Genre | : Hospitality industry |
ISBN | : 9788131763339 |
Author | : Jonathan Hales |
Publisher | : Routledge |
Total Pages | : 304 |
Release | : 2006-08-11 |
Genre | : Business & Economics |
ISBN | : 1136431616 |
The objective of this textbook is to teach students to be conversational in speaking “numbers.” This means understanding fundamental accounting concepts, developing solid financial analysis abilities, and then applying them to understand and improve the operational performance of their hotel or restaurant. The book will accomplish this by studying the current practices of some of today’s leading hotel and restaurant companies. Chapters will be developed under the auspices of a select group of hospitality industry General Mangers, Directors of Finance, and Regional Accounting Managers to ensure that the information is current, accurate and useful. Understanding and applying the information will be the main focus of this book. This textbook should provide hospitality managers the knowledge and experience to be comfortable in using numbers to operate their departments. This includes developing the ability to perform all accounting and financial aspects of their position efficiently and correctly including revenue forecasting, wage scheduling, budgeting, P&L critiques, purchasing procedures and cost control methods. As a result, they will have more time to spend on the floor with their customers and employees. This knowledge will help them understand their operations and how to improve, change or expand them to increase revenues or profits.
Author | : Raymond S. Schmidgall |
Publisher | : John Wiley & Sons |
Total Pages | : 358 |
Release | : 2002-10-02 |
Genre | : Business & Economics |
ISBN | : 0471213799 |
One of the keys to a successful restaurant business is strong financial management. This volume in the Wiley Restaurant Basics Series provides restaurateurs with the tools necessary to manage their food-based operation by explaining basic accounting principles such as pricing, budgeting, cost control, payroll, and cash flow.
Author | : |
Publisher | : |
Total Pages | : 309 |
Release | : 2005 |
Genre | : |
ISBN | : 9781280631313 |
The objective of this textbook is to teach students to be conversational in speaking numbers. This means understanding fundamental accounting concepts, developing solid financial analysis abilities, and then applying them to understand and improve the operational performance of their hotel or restaurant. The book will accomplish this by studying the current practices of some of today's leading hotel and restaurant companies. Chapters will be developed under the auspices of a select group of hospitality industry General Managers, Directors of Finance, and Regional Accounting Managers to ensure that the information is current, accurate and useful. Understanding and applying the information will be the main focus of this book. This textbook should provide hospitality managers the knowledge and experience to be comfortable in using numbers to operate their departments. This includes developing the ability to perform all accounting and financial aspects of their position efficiently and correctly including revenue forecasting, wage scheduling, budgeting, P & L critiques, purchasing procedures and cost control methods.; As a result, they will have more time to spend on the floor with their customers and employees. This knowledge will help them understand their operations and how to improve, change or expand them to increase revenues or profits.
Author | : Christoph Müller |
Publisher | : GRIN Verlag |
Total Pages | : 45 |
Release | : 2012-12-13 |
Genre | : Business & Economics |
ISBN | : 3656334110 |
Studienarbeit aus dem Jahr 2011 im Fachbereich BWL - Investition und Finanzierung, Note: A, The University of Surrey (School of Management), Sprache: Deutsch, Abstract: This paper contains a detailed financial plan of a restaurant business based in England. It deals with competitive factors, funding as well as costing & pricing and includes the major financial statements and ratios over a period of three years.
Author | : Horwath & Horwath |
Publisher | : |
Total Pages | : 0 |
Release | : 1978 |
Genre | : Restaurants |
ISBN | : |
Author | : National Restaurant Association (U.S.) |
Publisher | : |
Total Pages | : 112 |
Release | : 1964 |
Genre | : Restaurants |
ISBN | : |
Author | : Amit Sharma |
Publisher | : CRC Press |
Total Pages | : 274 |
Release | : 2019-12-20 |
Genre | : Business & Economics |
ISBN | : 1000005674 |
The study of decision-making in foodservice is still a relatively new area of scholarly interest. The application of cost-benefit analysis and behavioral finance and economics in the foodservice context is rare. This volume, Financial Decision-Making in the Foodservice Industry: Economic Costs and Benefits,fills that gap and focuses on cost-benefit analysis, decision-making, behavioral finance, economic theories, and their application in foodservice and restaurant industry. The volume synthesizes these major themes by developing new theoretical foundations and presenting findings from the investigation of managerial practice. The authors cover an abundance of topical issues, including ethical obligations in foodservice, sustainability issues in the foodservice/restaurant industry, farm-to-school and local food expenditures in school foodservice settings, managerial traits and behavior in the foodservice industry, and more.