Basic Hotel and Restaurant Accounting by
Today's business technology and competitive environment demand much more from hospitality accounting texts that just focusing on the traditional methods of accounting. It is imperative that accounting not be treated as a glorified bookkeeping course; merely discussing debits and credits, journalizing and other routine accounting processes is not enough to meet today's business and employer standards.
Cookery for the Hospitality Industry by
Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students, apprentice chefs and those studying vocational courses in schools. It covers the essential skills, methods and principles of cookery as well as the core competencies listed within the Australian National Training Package for Commercial Cookery.
Hospitality & Restaurant Marketing by
This book contains learning activities, case studies, professional profiles, research topics and more that support course objectives. The text and exam are part of the Manage First Program from the National Restaurant Association (NRA).
Hospitality Accounting by
"This book focuses on Hospitality Accounting topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives" -- distributor website.
Hospitality Management by
This book provides the foundation knowledge needed for the role of a hospitality manager. This edition continues to combine theory with a skills building approach to explain the key principles of hospitality management at a supervisory, line management and senior management level.
Managerial Accounting for the Hospitality Industry by
Though not all hospitality students want to be accountants, managerial accounting is a crucial skill for all hospitality students. Written for aspiring hospitality managers rather than accountants, this resource focuses on how accounting principles apply directly to hospitality management.
Principles of Food & Beverage Management by
This text focuses on principles of food and beverage management topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives.
Chapter 9 Sales and Marketing in Principles and Practices of Bar and Beverage Management by
Principles and Practices of Bar and Beverage Management: raising the bar is a comprehensive text and resource book designed to explain the latest developments in and new complexities of managing modern bars- be they stand alone or part of larger institutions such as hotels and resorts.