Accounting and Financial Management in Foodservice Operations (Paperback)
暫譯: 食品服務業的會計與財務管理 (平裝本)

Hayes, David K., Ninemeier, Jack D.

Accounting and Financial Management in Foodservice Operations (Paperback)
  • 出版商: Wiley
  • 出版日期: 2023-11-21
  • 售價: $1,500
  • 貴賓價: 9.8 折 $1,470
  • 語言: 英文
  • 頁數: 384
  • 裝訂: Quality Paper - also called trade paper
  • ISBN: 1394208863
  • ISBN-13: 9781394208869
  • 相關分類: 會計學 Accounting

    • 下單後立即進貨 (約5~7天)

商品描述

A concise and easy-to-follow approach to foodservice accounting and the finance principles required to run a foodservice operation

In Accounting and Financial Management in Foodservice Operations, a team of distinguished foodservice educators and practitioners delivers an up-to-date and straightforward treatment of the financial accounting standards and basic finance concepts owners and operators need to successfully run a foodservice operation.

Learn how to understand and assess the financial performance of a foodservice business by using professionally prepared financial reports. The book explains the Uniform System of Accounts for Restaurants (USAR), as well as how to read income statements, balance sheets, and statements of cash flows. It discusses how to calculate a break-even point and demonstrates pricing tips to help owner/operators create a profitable menu. Other contents include:

  • A thorough introduction to controlling food and beverage product costs
  • Practical discussions of how to manage the cost of labor and staffing, as well as how to prepare an accurate operating budget
  • Hands-on strategies for comparing planned and budgeted operating results to actual financial results

Perfect for students in foodservice-related courses, Accounting and Financial Management in Foodservice Operations will also benefit foodservice establishment owners and operators and professionals working in colleges, hospitals, nursing homes, and more.

商品描述(中文翻譯)

簡明易懂的餐飲服務會計及經營所需的財務原則方法

在餐飲服務運營中的會計與財務管理一書中，一組傑出的餐飲服務教育者和從業者提供了最新且簡單明瞭的財務會計標準和基本財務概念，這些是業主和經營者成功運營餐飲服務所需的。

學習如何通過使用專業編制的財務報告來理解和評估餐飲業務的財務表現。本書解釋了餐廳統一會計系統（Uniform System of Accounts for Restaurants, USAR），以及如何閱讀損益表、資產負債表和現金流量表。它討論了如何計算損益平衡點，並展示了幫助業主/經營者創建盈利菜單的定價技巧。其他內容包括：


  • 徹底介紹控制食品和飲料產品成本

  • 實用討論如何管理勞動和人員成本，以及如何編制準確的營運預算

  • 針對比較計劃和預算的營運結果與實際財務結果的實用策略

餐飲服務運營中的會計與財務管理非常適合餐飲相關課程的學生，對於餐飲機構的業主和經營者以及在大學、醫院、護理院等工作的人士也將大有裨益。

作者簡介

David K. Hayes, PhD, has taught hospitality courses at Purdue University, Texas Tech University, The University of Houston, and Lansing Community College. He has served as the Vice President of Broadcast and Video Training for the American Hotel & Lodging Educational Institute.

Jack D. Ninemeier, PhD, is an Emeritus Professor in the School of Hospitality Business at Michigan State University. He has many years' experience developing and providing training and resource materials for commercial and non-commercial foodservice operations. He has also written several hundred articles for trade journals and created training monographs.

Part of Wiley's Foodservice Operations: The Essentials series.

作者簡介(中文翻譯)

David K. Hayes, PhD, 曾在普渡大學、德州科技大學、休士頓大學及蘭辛社區學院教授款待業課程。他曾擔任美國飯店與住宿教育學院的廣播與視頻訓練副總裁。

Jack D. Ninemeier, PhD, 是密西根州立大學款待商業學院的名譽教授。他在開發和提供商業及非商業餐飲服務操作的訓練和資源材料方面擁有多年經驗。他還為行業期刊撰寫了數百篇文章並創作了訓練專著。

為 Wiley 的 餐飲服務操作：基本要素系列 的一部分。

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