Book Description
Broad, helpful guidance and information for controlling costs for foodservice managers and students
In order for foodservice managers to control costs effectively, they must have a confident command of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated Third Edition of Food and Beverage Cost Control provides students and managers with the wide-ranging knowledge and specific solutions they need to keep costs low and margins high.
Throughout the text, this updated edition integrates the latest material on new technologies that impact cost control in the foodservice industry and the business world. Complete with an accompanying Student Workbook that helps readers earn a certificate from the National Restaurant Association Educational Foundation, highlights of this Third Edition include:
- Apply What You Have Learned feature focusing on practical, real-world applications of topics and concepts
- Expanded coverage of legal issues that may affect a manager's decisions
- Revised material offering a better understanding of the connection between all parts of the ordering process
- An increased number of Test Your Skills questions that give readers more chances to practice what they have learned
- A bonus disk packed with exercises that utilize manager-developed Microsoft® Excel spreadsheets
Students in foodservice management courses will find Food and Beverage Cost Control, Third Edition a modern and focused treatment of this vital subject. Working managers will appreciate this useful reference as a source of ready-to-use forms and formulas that can be easily applied to their operations.
Customer Reviews:
Easy to understand.......2006-02-25
This text book is very self-explanatory. Makes learning the information easy and helpful. All books should be written like this one.
Food & Beverage Cost Control.......2002-06-12
As a culinary educator, I find this book both informative and user-friendly. The Excel spreadsheets and "Fun on the Web" exercises add interesting and useful technological components. The text gets to the point on all issues without belaboring the theoretical aspects of food and beverage cost controls. The book covers junior and senior level concepts in a readable format suitable for freshmen and sophomores. It is a book for all levels with real life examples. I would recommend it to anyone, be it from education or industry.
An excellent edition!.......2001-06-19
This book is a must-read for any foodservice manager who is interested in an accurate, to the point, and technologically advanced review of food and beverage cost control methods. Controlling labor and food costs have never been more important than in today's environment. Those managers who master control procedures will succeed, and this book helps them to do just that.
The author's use of Excel spreadsheets really helps learning, as does the large number of realistic industry examples. Even the Internet plays a part in the book's usefulness when the authors refer readers to applicable web sites. Best of all, the concepts (especially those related to labor control) that are presented are useful to the managers I work with regardless of their culture or even the continent in which they work.
I recommend the book to all hospitality managers, and I would recommend it to any serious student of hospitality.
Book Description
The success of every business in the hospitality industry depends on maximizing revenues and minimizing costs. This 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. It offers hands-on coverage of computer applications and practical decision-making skills to successfully prepare readers for the increasingly complex and competitive hospitality industry.
Customer Reviews:
I think this book would be great for any student.......2003-08-15
I recently took a hospitality managerial accounting class at school and found this book extremely useful. There was so much in-depth information, along with illustrative examples, case studies, and useful problems and exercises. The student workbook also came in handy and helped me to pass the class.
Book Description
New sections incorporate technology in controlling food and beverage costs.
* New, expanded appendix details cost/volume/profit relationships.
* Provides a full supplements package.
Customer Reviews:
Hospitality Industry Managerial Accounting.......2001-03-03
The ratio analysis section of this book is very helpful. But this is an older version of the book. I think a new edition of this book may be available.
Hospitality Industry Managerial Accounting.......2001-03-03
If Hospitality Finance is your Major, then this book is a must have. Schmidgall is the authority on accounting for the Hotel Industry. This book is used in all of the top Hotel Management programs in the nation including Cornell, MSU, Florida International and etc.
The ratio analysis section is one of the best explainations I have seen to date. I use this book myself and love it.
Average customer rating:
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Accounting and Financial Management: Developments in the International Hospitality Industry
Peter Harris , and
Marco Mongiello
Manufacturer: Butterworth-Heinemann
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Accounting and Financial Analysis in the Hospitality Industry (Butterworth-Heinemann Hospitality Management Series)
ASIN: 075066729X |
Book Description
Accounting and Financial Management: developments in the international hospitality industry presents new and innovative research and developments in the field of accounting and financial management as it relates to the work of managing enterprises and organisations in the international hospitality industry.
The content contains contributions from a rich source of international researchers, academics and practitioners including, university and college lecturers, professional accountants and consultants and senior managers involved in a wide range of teaching, scholarship, research, and consultancy in the hospitality industry worldwide. The material is drawn from their work and experience and relates directly to the management of hospitality undertakings. Therefore the up to date case studies and examples used are taken from a wide ranging of companies across the industry including large international chains such as Sheraton, Holiday Inn, and Intercontinental.
Divided into three parts: Performance Management, Information Management and Asset Management the book tackles the following issues amongst others:
* Performance management in the international hospitality industry
* Benchmarking: measuring financial success
* The profit planning framework
* Making room rate pricing decisions
* Hotel asset management UK and US perspectives
* Lowering risk to enhance hospitality firm value
Accounting and Financial Management: developments in the international hospitality industry presents current developments drawn from a combination of live fieldwork and practical experience and therefore will content will appeal to a wide-ranging readership including practising managers and financial controllers in hospitality organisations, professional accountants and consultants, postgraduate candidates studying for master's degrees in hospitality management, and final year undergraduate students of hospitality management who elect to take an accounting option.
* Presents current developments in the field from a combination of practical experience and live fieldwork.
* Contains contributions from a rich source of international academic and practitioners.
* Uses international case studies to explore and contextualise including Sheraton, Holiday Inn, and Intercontinental.
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Cost Control for the Hospitality Industry, 2nd Edition
Michael M. Coltman
Manufacturer: Wiley
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Binding: Hardcover
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ASIN: 0471288594 |
Book Description
In this text, a leading hospitality educator and industry consultant gives readers the means to ensure customer satisfaction and produce acceptable profit margins. Two new chapters review different methods of cost control strategy and operations, including information systems and computerized cost control.
Book Description
The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Students earn a certificate for each exam passed. The topics and exams are aligned to typical on-campus courses. For example, the Controlling Foodservice Costs Competency Guide is designed to align with a Cost Control or Operations Management course.
Competency Guides and Textbooks: Most guides are 150-200 pages in length and are designed to be used with traditional textbooks for each course area. Each guide contains the essential content for that topic, learning activities, assessments, case studies, suggested field trips & research projects, professional profiles and testimonials. Instructor resources are available electronically and include competency guide content, notes indicating points to be emphasized, recommended activities and discussion questions, and answers to all activities and case studies.
Exams: Exams accompany each topic covered in the competency guides. Pencil and paper and online exam formats are offered. They typically are proctored on campus at the end of a course by faculty.
Certificates: The NRAEF provides a certificate to students upon successfully passing each exam. The certificates are endorsed by the NRAEF and feature the student’s name and the exam passed. The certificates are a lasting recognition of a student’s accomplishment and a signal to the industry that the student has mastered the competencies covered within a particular topic.
Credential: Upon successful completion of five NRAEF ManageFirst Program exams (including three predefined core topics, one foundation topic, and ServSafe Food Safety) a student is awarded the NRAEF ManageFirst Professional (MFP) credential. There is no additional charge for the credential.
The program is targeted at the academic community. The program is flexible for use at two-year or four-year restaurant, foodservice and hospitality programs, proprietary schools and technical/vocational career education schools.
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Managerial Accounting in the Hospitality Industry
Peter Harris
Manufacturer: Trans-Atlantic Publications
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Binding: Paperback
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ASIN: 0748715673 |
Book Description
This book provides an overview of the various approaches to change management, provides assessments and tools for preparing employees and the organization for a change initiative, and offers strategies for successfully managing the human and business aspects of the transformation as it rolls out.
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Straight Talk on Employment Law: What Hr Managers Need to Know to Avoid Wallet-Draining Legal Battles
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Manufacturer: Prentice Hall
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Straight Talk on Employment Law: What Managers Need to Know to Avoid Wallet-Draining Legal Battles
George Spelvin
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Structure and Properties of Nearby Galaxies (International Astronomical Union Symposia)
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Books:
- Handbook of Accounting for Insurance Companies
- Handbook of Cost Accounting Theory and Techniques
- I A S 97: Interpretation and Application of International Accounting Standards 1997
- Interactive Decision Cases for Financial Accounting Cd-Rom: Guided Exploration Llc
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