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. With a reader-friendly style suitable for those with no prior accounting background, this book makes accounting fun with practical examples scattered throughout each chapter that clearly illustrate accounting concepts and theories. A running case study helps readers immediately apply what they?ve learned to the types of key management decisions made at a full-service resort.

Study Guide to accompany Managerial Accounting for the Hospitality Industry

Business & Money

Dopson, Lea R.

Hayes, David K.

Industries

wiley

Provides a practical and applied approach to managing costs for foodservice managers and students For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated fourth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high. This new edition features the latest information on foodservice cost control in a global setting, addressing relevant cultural, legal, and technological questions. Highlights of this fourth edition include: <ul>
<li>A new look at international foodservice cost control in the age of globalization, with a special emphasis on using advanced technologies internationally</li> <li>New Leaders are Readers! features provide students with additional readings related to key topics and concepts for each chapter</li> <li>New Technology Tools have been added throughout the book alongside relevant topics because technology affects practically every aspect of cost control today</li> <li>Expanded and updated Test Your Skills questions help students to reinforce their understanding of the tools and concepts presented</li> <li>Apply What You Have Learned exercises focus on practical applications of topics and concepts toreal-world industry scenarios</li> <li>A bonus CD-ROM packed with exercises that utilize manager-developed Microsoft® Excel spreadsheets</li> <li>A newly created Study Guide provides several additional resources to help students review the material and exercises to test their knowledge of key topics and concepts</li> </ul>
Students in foodservice management courses will find that Food and Beverage Cost Control, Fourth Edition provides 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. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.

Food and Beverage Cost Control Study Guide

Miller, Jack E.

John Wiley&Sons, Inc.

Provides a practical and applied approach to managing costs for foodservice managers and students.A bonus CD-ROM packed with exercises that utilize manager-developed Microsoft(r) Excel spreadsheets. A newly created Study Guide provides several additional resources to help students review the material and exercises to test their knowledge of key topics and concepts.

Food and Beverage Cost Control, 4th Edition + Food and Beverage Cost Control SG, 4th Edition SET

Foodservice managers need a firm understanding and mastery of the principles of cost control in order to run a successful operation. With Food and Beverage Cost Control, Fifth Edition, Dopson and Hayes have created a comprehensive resource for both students and managers. Written in a user-friendly style, this text provides the necessary foundation in accounting, marketing, and legal issues, as well as foodservice, production, and sanitation. It also offers practical pedagogical tools, including chapter overviews, outlines, highlights, feature boxes, problems, Web links, technology tools, and key terms and concepts.

Food and Beverage Cost Control

A valuable foodservice resource for students and managers In order to run a successful operation, foodservice managers need a firm understanding and mastery of the principles of cost control. With Food and Beverage Cost Control, Dopson and Hayes have created a comprehensive resource for both students and managers. Written in a user-friendly style, this text provides the necessary foundation in accounting, marketing, and legal issues, as well as foodservice, production, and sanitation. It also offers practical pedagogical tools, including chapter overviews, outlines, highlights, feature boxes, problems, Web links, technology tools, and key terms and concepts.

Managerial Accounting for the Hospitality Industry with CD Set

Foodservice managers need a firm understanding and mastery of the principles of cost control in order to run a successful operation. With Food and Beverage Cost Control, Fifth Edition, Dopson and Hayes have created a comprehensive resource for both students and managers. Written in a user-friendly style, this text provides the necessary foundation in accounting, marketing, and legal issues, as well as foodservice, production, and sanitation. It also offers practical pedagogical tools, including chapter overviews, outlines, highlights, feature boxes, problems, Web links, technology tools, and key terms and concepts.

Food and Beverage Cost Control 5E with Student Study Guide Set

The success of any business depends on controlling costs, setting budgets, and pricing goods accurately. This book covers all key aspects of food and beverage cost control, revised to address current issues in the field as well as today's computer software and the capabilities of the Internet.

Food and Beverage Cost Control, Student Workbook

Food and Beverage Cost Control, 2nd Edition and NRAEF Workbook Package

National Restaurant Association, Educational Foundation

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: <ul>
<li>Apply What You Have Learned feature focusing on practical, real-world applications of topics and concepts</li> <li>Expanded coverage of legal issues that may affect a manager's decisions</li> <li>Revised material offering a better understanding of the connection between all parts of the ordering process</li> <li>An increased number of Test Your Skills questions that give readers more chances to practice what they have learned</li> <li>A bonus disk packed with exercises that utilize manager-developed Microsoft® Excel spreadsheets</li> </ul> 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.

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See the best price to sell, buy, or rent books by Dopson, Lea R.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Dopson, Lea R.

See the best price to sell, buy, or rent books by Dopson, Lea R.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Study Guide to accompany Managerial Accounting for the Hospitality Industry

Food and Beverage Cost Control Study Guide

Food and Beverage Cost Control, 4th Edition + Food and Beverage Cost Control SG, 4th Edition SET

Food and Beverage Cost Control

Food and Beverage Cost Control

Managerial Accounting for the Hospitality Industry with CD Set

Food and Beverage Cost Control 5E with Student Study Guide Set

Food and Beverage Cost Control, Student Workbook

Food and Beverage Cost Control, 2nd Edition and NRAEF Workbook Package

Food and Beverage Cost Control