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| PROFIT PLANNING
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To order this title, and for more information, click here
Second Edition
By
Peter Harris, Professor of Accounting, School of Hotel and Restaurant Management, Oxford Brookes University, UK
Description
This new edition of Profit Planning is ideal for hotel, restaurant and licensed house managers as it focuses on profit planning, the major
area of finance which the general manager needs to get to grips with.
The practical aspects of day-to-day profit planning are emphasized,
which means that the reader can understand the approach with the minimum of theory and technical jargon. The examples and illustrations
used can easily be translated into all aspects of the hospitality industry, so this book has a wide appeal.
Unit managers now have high
levels of finance responsibility at an early stage in their career. This reflects the growth in strongly branded and market oriented
chains of pubs and restaurants which need to achieve swift returns on their investments. The financial management skills expected of
unit managers are therefore growing in sophistication and this new edition takes full account of this.
Audience
Students of hotel management; practitioners in the hotel and catering industry.
Contents
Key features of hotel and catering operations; Review of hospitality financial statements; Understanding results; Monitoring progress;
Planning for profit; Pricing hotel and restaurant services; Profit improvement; Budgets and forecasting; Budgets for planning and control;
Using computer spreadsheets; Getting the information we need; Capital expenditure decisions; Present value table; Index.
| Bibliographic details |
Paperback, 195 pages, publication date: SEP-1999
ISBN-13: 978-0-7506-4528-7
ISBN-10: 0-7506-4528-8
Imprint: BUTTERWORTH HEINEMANN
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| Price and Ordering |
Price:
EUR 38.95
USD 44.95
GBP 25.99
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Last update: 4 Sep 2009
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