Profit Planning
Seiten
1999
|
2nd edition
Butterworth-Heinemann Ltd (Verlag)
978-0-7506-4528-7 (ISBN)
Butterworth-Heinemann Ltd (Verlag)
978-0-7506-4528-7 (ISBN)
Suitable for hotel, restaurant and licensed house managers, this book focuses on profit planning, the major area of finance which the general manager needs to get to grips with. It focuses on the practical aspects of day-to-day profit planning, helping the reader to understand the approach with minimum theory and technical jargon.
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.
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.
Peter Harris, John O’Connor
Chapter 1 Key features of hotel and restaurant operations; Chapter 2 Review of hospitality financial statements; Chapter 3 Understanding results; Chapter 4 Monitoring progress; Chapter 5 Planning for profit; Chapter 6 Pricing hotel and restaurant services; Chapter 7 Profit improvement; Chapter 8 Budgets and forecasting; Chapter 9 Budgets for planning and control; Chapter 10 Using computer spreadsheets; Chapter 11 Getting the information we need; Chapter 12 Capital expenditure decisions;
| Erscheint lt. Verlag | 24.9.1999 |
|---|---|
| Verlagsort | Oxford |
| Sprache | englisch |
| Maße | 138 x 216 mm |
| Gewicht | 380 g |
| Themenwelt | Sachbuch/Ratgeber ► Sport |
| Wirtschaft ► Betriebswirtschaft / Management ► Finanzierung | |
| ISBN-10 | 0-7506-4528-8 / 0750645288 |
| ISBN-13 | 978-0-7506-4528-7 / 9780750645287 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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