Hospitality Finance and Accounting provides a uniquely concise, accessible and comprehensive introduction to hospitality, finance and accounting from a managerial perspective. By avoiding unnecessary jargon and focusing on the essentials, this book offers a crucial breakdown of this often overly-complex subject area. The concise chapters cover the essential concepts, ideas and formulas to be mastered within the hospitality industry including income statements, balance sheets, pricing and budgeting. Each chapter is split into two sections: theory and practice, giving students practical insight into the everyday realities of the hospitality industry through case studies which show how theories are applied to a range of relevant scenarios. Emphasis is placed particularly on the practices of revenue and budget management within the food and beverage industry. This will be an essential introductory yet practical resource for all Hospitality students and future managers within the industry.

The complete, practical guide to managing the business side of a restaurant

The success of a restaurant depends not only on great food and outstanding service, but also on sound financial management. Restaurant Financial Basics gives restaurant managers the financial knowledge and tools they need to understand, analyze, and report their restaurant’s finances accurately–and use that data to help run the business effectively.

Written clearly and with a minimum of jargon, this down-to-earth guide focuses on the crucial information busy managers must know–for both day-to-day operations and long-term planning. It covers the full range of crucial basic accounting principles, including cash flow, pricing, budgeting, cost control, equipment accounting, and cash and revenue control. It completely demystifies the two most important financial statements for a restaurant business: the balance sheet and the income statement. Throughout, Restaurant Financial Basics offers valuable practical tools, including:

• Manager’s Briefs that summarize critical accounting principles and practices
• Ready-to-use forms for record-keeping and accounting
• Easy checklists to help improve operations and planning
• Web site resources for fast, up-to-date access to further information

The Restaurant Basics Series provides restaurant owners and managers with expert advice and practical guidance on critical issues in restaurant operation and management. Written by leading authorities in their respective areas of expertise, these easy-to-use guides offer instant access to authoritative information on every aspect of the restaurant business and every type of restaurant–independent, chain, or franchise.

Perfect for fans of Sarah Morgan, Jessica Redland and Kate Forster. Do only fools rush in? When Myles and Darcy first met there were fireworks and ever since then it's been a rollercoaster ride, sweeping them both off their feet. Myles is determined to do things differently from his own parents, but he's hard wired to give his career on Wall Street his all. Is he capable of taking his foot off the pedal? Darcy has established herself as a fine hotelier, co-managing The Inglenook Inn in the heart of Greenwich Village. She strongly values her independence, but is it time she made room in her life for something else? Fierce ambition drew Myles and Darcy together, yet could it be the thing that drives them apart? In the meantime, close friends Cleo and Dylan are having their own troubles. Can either couple find their happy ever after despite busy lives, a crisis, and what looks like a wedding that's never going to happen? Fall in love with the city that never sleeps as love blooms in New York. *Please note this is a re-release of Wedding Bells on Madison Avenue, previously published by Helen J Rolfe* Praise for Helen Rolfe's heartwarming stories: 'Beautiful, magical and incredibly moving' The Writing Garnet 'It's a book version of a Hallmark movie' Amazon Reviewer 'A warm romantic feel-good read' Goodreads Reviewer 'The perfect festive romance' Jessica's Book Biz 'What a wonderful festive read!' Goodreads Reviewer

Perfect for fans of Sarah Morgan, Jessica Redland and Kate Forster. It's the most wonderful time of the year...but is it the time to fall in love? When Darcy returns to Manhattan, she's put in charge of the Inglenook Inn, a cosy boutique hotel in the heart of Greenwich Village. The Inn needs a boost in bookings if it's to survive, so Darcy is convinced that hosting Christmas this year is the answer. What she doesn't expect is to meet a face from the past, which can only spell trouble. Myles left England behind and took a job in New York. It's a step forwards in his career, and has the added bonus of being nowhere near his family. He's also hoping to avoid Christmas, the worst time of the year. But when his company puts him up at the Inglenook Inn and he recognises Darcy, it isn't long before they clash. As the flames on the log fire flicker and the snowflakes swirl above the New York streets, maybe this Christmas could be the one that changes everything... *Please note this is a re-release of Snowflakes and Mistletoe at the Inglenook Inn, previously published by Helen J Rolfe* Praise for Helen Rolfe's heartwarming stories: 'Beautiful, magical and incredibly moving' The Writing Garnet 'It's a book version of a Hallmark movie' Amazon Reviewer 'A warm romantic feel-good read' Goodreads Reviewer 'The perfect festive romance' Jessica's Book Biz 'What a wonderful festive read!' Goodreads Reviewer

The second edition of "Housekeeping Management" is written from a management perspective of the executive housekeeper in the lodging industry. The overarching concept of the text spotlights three major areas of expertise required for the success of lodging professionals: management of resources, administration of assets, and knowledge of technical operations.

The text explores the role of the housekeeping department in hotel/lodging operations, and focuses mainly on the effective communication between the housekeeping, front office, and engineering and maintenance staff. This edition will have the same focus on the management- and administration-based philosophy from the 1st Edition, but with a stronger focus on the engineering aspects of housekeeping. The book will also incorporate new concepts of energy conservation and risk management to address the latest sustainability and security trends in the industry, as well as updated information on guestroom technology.

In recent years, cases of food-borne illness have been on the rise and are creating a significant public health challenge worldwide. This situation poses a health risk to consumers and can cause economic loss to the food service industry. Identifying the current issues in food safety practices among the industry players is critical to bridge the gap between knowledge, practices, and regulation compliance. Food Safety Practices in the Restaurant Industry presents advanced research on food safety practices investigated within food service establishments as an effort to help the industry pinpoint risks and non-compliance relating to food safety practices and improve the practices in preventing food-borne illnesses from occurring. Covering a range of topics such as food packaging, safety audits, consumer awareness, and standard safety practices, it is ideal for food safety and service professionals, food scientists and technologists, policymakers, restaurant owners, academicians, researchers, teachers, and students.

Although little remains of Hawai'i's plantation economy, the sugar industry's past dominance has created the Hawai'i we see today. Many of the most pressing and controversial issues-urban and resort development, water rights, expansion of suburbs into agriculturally rich lands, pollution from herbicides, invasive species in native forests, an unsustainable economy-can be tied to Hawai'i's industrial sugar history. Sovereign Sugar unravels the tangled relationship between the sugar industry and Hawai'i's cultural and natural landscapes. It is the first work to fully examine the complex tapestry of socioeconomic, political, and environmental forces that shaped sugar's role in Hawai'i. While early Polynesian and European influences on island ecosystems started the process of biological change, plantation agriculture, with its voracious need for land and water, profoundly altered Hawai'i's landscape. MacLennan focuses on the rise of industrial and political power among the sugar planter elite and its political-ecological consequences. The book opens in the 1840s when the Hawaiian Islands were under the influence of American missionaries. Changes in property rights and the move toward Western governance, along with the demands of a growing industrial economy, pressed upon the new Hawaiian nation and its forests and water resources. Subsequent chapters trace island ecosystems, plantation communities, and natural resource policies through time-by the 1930s, the sugar economy engulfed both human and environmental landscapes. The author argues that sugar manufacture has not only significantly transformed Hawai'i but its legacy provides lessons for future outcomes.

Indispensable for hospitality managers who need to communicate effectively with their Spanish-speaking employees, this unique book gives you the basic Spanish language skills you need at work every day. You'll quickly learn Spanish phrases, questions, and instructions that you can use immediately—in all the areas of your daily operations. This concise but comprehensive book gives you all the tools you need:

• Common dialogues in Spanish for the full range of hospitality occupations, including housekeeping, restaurant, kitchen, and engineering
• Useful phrases, including greetings, introductions, time, numbers, the calendar, and more
• Position descriptions and hotel and restaurant operating procedures in Spanish
• Interviewing vocabulary and general personnel office dialogues
• A brief overview of Spanish grammar basics and an easy-to-use pronunciation guide
• A model Spanish-language employee manual
• Handy, English-Spanish/Spanish-English hospitality dictionaries

"Kitchens "takes us into the robust, overheated, backstage world of the contemporary restaurant. In this rich, often surprising portrait of the real lives of kitchen workers, Gary Alan Fine brings their experiences, challenges, and satisfactions to colorful life. A new preface updates this riveting exploration of how restaurants actually work, both individually and as part of a larger culinary culture.

The Encyclopedia of Tourism Management and Marketing is, quite simply, the definitive reference work in the field. This is the largest tourism management and marketing ontology that has ever been put together and offers a holistic examination of this interdisciplinary field. Bringing together a wealth of expertise, a team of international authors from all parts of the world shed light on the current state of tourism research and practice around the globe and provide unique insights into the field. Carefully curated by leading tourism scholar Dimitrios Buhalis, the Encyclopedia is an invaluable resource for academics, students and practitioners and provides the ideal starting point for any research journey. The concise entries present an accessible and condensed overview of each topic and the selected references that follow each entry suggest directions for further detailed exploration. Key Features: Around 1000 entries Entries organized alphabetically for ease of navigation Fully cross-referenced Concise, structured entries by the world's foremost scholars in tourism Selected references for further study Inclusive global authorship team. Contact us for a quote.

Perfect for fans of Sarah Morgan, Jessica Redland and Kate Forster. Do only fools rush in? When Myles and Darcy first met there were fireworks and ever since then it's been a rollercoaster ride, sweeping them both off their feet. Myles is determined to do things differently from his own parents, but he's hard wired to give his career on Wall Street his all. Is he capable of taking his foot off the pedal? Darcy has established herself as a fine hotelier, co-managing The Inglenook Inn in the heart of Greenwich Village. She strongly values her independence, but is it time she made room in her life for something else? Fierce ambition drew Myles and Darcy together, yet could it be the thing that drives them apart? In the meantime, close friends Cleo and Dylan are having their own troubles. Can either couple find their happy ever after despite busy lives, a crisis, and what looks like a wedding that's never going to happen? Fall in love with the city that never sleeps as love blooms in New York. *Please note this is a re-release of Wedding Bells on Madison Avenue, previously published by Helen J Rolfe* Praise for Helen Rolfe's heartwarming stories: 'Beautiful, magical and incredibly moving' The Writing Garnet 'It's a book version of a Hallmark movie' Amazon Reviewer 'A warm romantic feel-good read' Goodreads Reviewer 'The perfect festive romance' Jessica's Book Biz 'What a wonderful festive read!' Goodreads Reviewer

The hospitality industry is one of the most significant drivers of economic growth and socioeconomic advances in both developed and developing countries. This industry contributes directly to gross domestic product, job creation, income level, destination expansion, and economic development. Forecasts for 2020 indicated a promising year was ahead for this industry, but the COVID-19 pandemic had a catastrophic impact. Hospitality companies are experiencing one of the biggest, unprecedented crises to date, and experts must now rethink strategies to ensure these businesses' recovery. Sustainability and Competitiveness in the Hospitality Industry focuses on complex issues from a hotel industry perspective. It surveys existing research by reflecting on the pandemic's impacts and generates scenarios for how to strengthen business structures. Covering a wide range of topics such as digital hospitality and tourism products, this reference work is ideal for managers, business professionals, entrepreneurs, practitioners, researchers, academicians, instructors, and students.

Gastronomic tourism has made remarkable progress within the past decade in both academia and within its own sector. However, many industries have suffered from the COVID-19 pandemic, and food tourism businesses had to take unique precautions for the health and safety of global consumers. Despite the economic turbulence of the COVID-19 pandemic, there are many strategies available for the restaurant industry to thrive. Gastronomy, Hospitality, and the Future of the Restaurant Industry: Post-COVID-19 Perspectives presents the most recent research surrounding food and gastronomy in relation to hospitality and tourism, highlighting emerging themes and different methods of approach. Concretely, it constitutes a timely and relevant compendium of chapters that offers its readers relevant issues in gastronomy and management strategies in the hospitality industry. Covering topics such as food tourism, organic food production, and restaurant communication, this book is an essential resource for managers, business owners, entrepreneurs, consultants, marketing specialists, government officials, libraries, researchers, academicians, educators, and students.