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Guide to Restaurants & Bars

Authors: Menzies, Robert., B. Comm., C.A., C.H.R.P.
Fisher, Douglas P., B.A.S., M.Sc., CMC, FCSI

Carswell Publishing Company, March 1995.

This Guide is a "must have" for public accountants and consultants who provide services to restaurant and bar clients, and for restaurant managers concerned with improving their establishment's operations. Logically structured for lightning-fast research, you can develop the operational and cost-sensitive controls and management reporting skills necessary to enable a restaurant to thrive. The Guide is supplemented by numerous practice aids, including financial statement disclosure checklists, illustrative financial statements and management forms.

Table of Contents

Volume 1

Overview
The Revenue Cycle
Portion Costs and Controls
Menu Selection, Pricing and Evaluation
Purchasing and Inventories
Human Resources
Analyzing Restaurant Operations

Volume 2

Financial Statement Presentation
Management Information Systems
Automating Restaurant Operations
Starting or Acquiring a Restaurant
Form of Entity and Other Income Tax Considerations
Survey of Restaurant Operations
Employee Theft
Strategic Planning for the Restaurant Industry
Index

Canada price: $175
US price: $136.72

Annual supplements: $75
Price includes binder, supplements invoiced separately.

(ISBN/ISSN 0-459-57407-8)

Product Number: L459-57407-8
Release Schedule: 1 Release, p.a., supplied & charged on S.O. as published
Product Type: Supplemented book or service
Number Of Volumes: 2 Vols.LL., Filed to Date, with 3 months free service
Number Of Pages: Approximately 400 pages
Binding: 3-Ring Binder
Publication Date: 1/4/95
Publisher: CARSWELL

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