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. 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

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 is a people industry, and this textbook will teach readers how to manage the important human resources who provide services within a hospitality operation. They'll learn how to fulfill the requirements of U.S. employment and workplace laws, and discover the latest strategies for attracting employees, minimizing turnover, and maximizing productivity. Topics include: The impact of the post-recession economy on recruiting, selection, retention, and turnover How companies use social media to learn about job applicants The role of technology in performance appraisals The latest trends in effective incentive programs and industry benefits The changing face of unions and new trends in organizing and collective bargaining Social responsibility and sustainability measures, including what companies are doing (and not doing) right

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. New hospitality management students and employees new to the hospitality industry will benefit from this thorough introduction to the field of hospitality. Hospitality Today, a best-selling textbook, rich with full-color photos and illustrations, provides students with a comprehensive introduction to the many entities that make up the hospitality industry, such as hotels, restaurants, clubs, cruise lines, and casino hotels. They will learn about hospitality careers, the importance of service, and how hotels and restaurants are organized, as well as an overview of today’s hot issues, including ethical challenges and management concerns. Numerous examples, exhibits, and statistics give students an up-to-date look at the dynamic hospitality field.

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.