This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. Hospitality management students and professionals responsible for accounting functions at their property, or who aspire to a career in hospitality accounting, will benefit from this textbook. This textbook includes everything readers will need to gain a clear understanding of managerial accounting in a hospitality setting. Chapters reflect new tax laws and the impact of the Sarbanes-Oxley Act, as well as the results of new survey research on updated practices in capital budgeting and leasing. Readers will learn to make effective choices based on the numbers that affect daily operations, develop on-target budgets and control cash flow, reach profit goals with the help of financial reports and other tools, and apply the latest uniform systems of accounts for hotels and restaurants.

This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. ACCOUNTING FOR HOSPITALITY MANAGERS will help your students understand and apply hospitality departmental accounting at the supervisory and managerial levels. This edition includes three chapters on cash management and planning, casino accounting, and assorted accounting topics. Hospitality managerial accounting case studies and Internet reference sites are included in each chapter, and content has been updated to reflect the tenth revised edition of the Uniform System of Accounts for the Lodging Industry. The Sarbanes-Oxley Act gets comprehensive coverage, including the role of the SEC. The book also covers Fair Value Accounting, required for all publicly-held corporations. Exhibits throughout the book reflect computerization and today’s technology.

This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. Every hospitality organization needs well-trained employees. Use this text to teach your students how to be excellent trainers who understand the role training plays in the organization, how to design it, and how to deliver it. Students will learn: • How to measure training as an investment in the organization • Assessment methods to determine training needs • Instructional design techniques and

Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. Food and Beverage Cost Control provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs. This detailed yet reader-friendly guide helps students and professionals alike understand and apply practical techniques to effectively manage food and beverage costs. Now in its seventh edition, this extensively revised and updated book examines the entire cycle of cost control, including purchasing, production, sales analysis, product costing, food cost formulas, and much more. Each chapter presents complex ideas in a clear, easy-to-understand style. Micro-case studies present students with real-world scenarios and problems, while step-by-step numerical examples highlight the arithmetic necessary to understand cost control-related concepts. Covering everything from food sanitation to service methods, this practical guide helps readers enhance their knowledge of the hospitality management industry and increase their professional self-confidence.

REVENUE MANAGEMENT FOR THE HOSPITALITY INDUSTRY Explore intermediate and advanced topics in the field of revenue management with this up-to-date guide In the newly revised second edition of Revenue Management for the Hospitality Industry, an accomplished team of industry professionals delivers a comprehensive and insightful review of hospitality pricing and revenue optimization strategies. The book offers realistic industry examples from hotels, restaurants, and other hospitality industry segments that use differential pricing as a major revenue management tool. The authors discuss concepts critical to the achievement of hospitality professionals’ revenue management goals and include new examinations of the growing importance of effective data collection and management. A running case study helps students learn how to incorporate the revenue management principles and strategies included in the book’s 14 chapters. Written for students with some prior knowledge and understanding of the hospitality industry, the new edition also includes: A brand-new chapter on data analysis and revenue management that addresses many of the most important data and technology-related developments in the field, including the management of big data, data safety, and data security In-depth discussions of revenue management topics including Net Revenue Per Available Room, Direct Revenue Ratio, and other KPIs Major changes to the book’s instructor support materials and an expansion of the instructor’s test bank items and student exercises. An indispensable resource for students taking courses in hospitality management or business administration, Revenue Management for the Hospitality Industry, Second Edition is also ideal for managers and executives in the hospitality industry.

This textbook presents basic financial accounting concepts and shows your students how they apply to the hospitality industry. Hospitality Industry Financial Accounting, Fourth Edition, was prepared in conjunction with the brand-new 11th revised edition of the USALI, to which Ray Schmidgall was a key participant. Revisions to a number of chapters have been made to reflect all of the changes made in this latest edition of the USALI.