Hospitality: Accounting and Costing

Chapter 9 Sales and Marketing in Principles and Practices of Bar and Beverage Management 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.

Chapter 13 in Running a Restaurant for dummies Running a Restaurant For Dummies covers every aspect of getting started for aspiring restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you'll find all the advice you need to start and run a successful restaurant.

Microsoft 365 Excel for Dummies Make Excel work for you with this brand new guide to spreadsheet essentials

Excel Quick and Easy A fast, up-to-date, and convenient desk reference for Excel users of any skill level

Basic Hotel and Restaurant Accounting 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 A must-have book for thirty years, and now in its sixth edition, 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. This book provides trade apprentices and commercial cookery students with everything they need to know to achieve trade status and more. It is the only textbook that genuinely addresses the needs of Australian students by covering Australian qualifications and reflecting Australian conditions, ingredients and our unique cuisine.

Hospitality Accounting 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.

Hospitality and Restaurant Marketing This edition is created to teach restaurant and hospitality students the core competencies of the Ten Pillars of Restaurant Management.

Hospitality Management 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 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 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.

Purchasing Purchasing: Selection and Procurement for the Hospitality Industry, 9th Edition;is a learning-centered text that includes several pedagogical enhancements to help students quickly acquire and retain important information. It is written for those who will be involved with some phase of purchasing throughout their hospitality careers.