Canadian Restaurant Accounting Handbook
A practical guide for applying accounting principles in the Canadian restaurant and foodservice industry, this book is an important tool in assessing and improving your business’ financial performance. This edition features a new section on restaurant valuation and comes with a handy CD-ROM containing a selection of ready to use charts.
Author: Douglas P. Fisher
$39.95 for Non-members
927 in stock
Tables of Contents
Chapter One: Financial Statement Reporting
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- Income Statement
- Statement of Retained Earnings
- Balance Sheet
- Statement of Cash Flow
- Notes to the Financial Statement
- Financial Projections
- Ratio Analysis
Chapter Two: Basic Books of Account
- Sales, Receivables and Cash
- Purchases, Payables and Payments
- Payroll
- Inventory
- General Journal
- General Ledger
- Trial Balance
Chapter Three: Internal Controls
- Food Cost Controls
- Beverage Cost Controls
- Labour Cost Controls
- Cash Controls