| TITLE/AUTHOR |
PRICE |
|---|
| Accounting for Club Operations (Schmidgall and Damitio) |
92.95 |
| Accounting for Hospitality Managers, 5th edition (Cote) |
96.00 |
| Accounting for the Hospitality Industry (Moncarz and Portocarrero) |
95.00 |
| Analyzing and Controlling Foodservice Costs: A Managerial and Technological Approach, 5th edition (Keiser) |
98.00 |
| Basic Hotel and Restaurant Accounting 6th edition (Cote) |
98.95 |
| Book of Yields: Accuracy in Food Costing and Purchasing, 7th edition (Lynch) |
50.95 |
| Building Restaurant Profits |
19.95 |
| Casino Financial Controls: Tracking the Flow of Money (Durham) |
56.00 |
| Controlling Costs in the Foodservice Industry
(Pannell-Martin) |
49.95 |
| Controlling Restaurant and Food Service Food Costs |
19.95 |
| Controlling Restaurant and Food Service Labor Costs |
19.95 |
| Controlling Restaurant and Food Service Operating Costs |
19.95 |
| Culinary Calculations: Simplified Math for Culinary Professionals, 2nd edition (Jones) |
38.00 |
| Culinary Math, 3rd edition (Blocker) |
35.00 |
| Financial Accounting for Hospitality Management (Moncarz) |
54.95 |
| Financial Management for the Hospitality Industry (Andrew) |
109.00 |
| Food and Beverage Cost Control, 5th edition (Dopson) |
82.95 |
| Food Service Manager's Guide to Cost Cutting—Book + CD-ROM (Brown) |
89.95 |
| Fundamental Principles of Restaurant Cost Control 2nd edition (Pavesic) |
79.00 |
| Hospitality Cost Control: A Practical Approach (Asch) |
70.00 |
| Hospitality Financial Accounting, 2nd edition (Weygandt) |
89.00 |
| Hospitality Financial Accounting Working Papers, 2nd edition (Weygandt) |
35.00 |
| Hospitality Financial Management (Chatfield and Dalbor) |
80.00 |
| Hospitality Financial Management (DeFranco and Lattin) |
76.00 |
| Hospitality Industry Financial Accounting, 3rd edition (Schmidgall) |
92.95 |
| Hospitality Industry Managerial Accounting 6th edition (Schmidgall) |
93.95 |
| Hospitality Management Accounting 9th edition
(Jagels) |
101.00 |
| Hospitality Management Accounting 9th edition Student Workbook and Study Guide
(Jagels) |
44.95 |
| Hotel Asset Management: Principles and Practices, 2nd edition (Denton) |
85.95 |
| Hotel Investments: Issues and Perspectives 4th edition (Raleigh) |
79.95 |
| Introduction to Revenue Management for the Hospitality Industry: Principles and Practices for the Real World (Tranter) |
95.00 |
| Managerial Accounting for the Hospitality Industry (Dopson) |
70.00 |
| Math for Life and Food Service (Gudmundsen) | 51.00 |
| Menu Pricing and Strategy (Miller) |
69.00 |
| Planning and Control for Food and Beverage
Operations 7th edition (Ninemeier) |
94.95 |
| Practical Foodservice Spreadsheets Using
Lotus 1-2-3 (Sackler) |
59.00 |
| Principles of Food, Beverage, and Labor Cost Controls, 9th edition (Dittmer) |
82.95 |
| Protecting Restaurant Profits (Miller) |
29.95 |
| Quick Books for the Restaurant (Murphy) |
35.00 |
| Recipe Costing: The Bottom Line DVD (CIA) |
79.00 |
| Restaurant Management and Control: The Profitable Approach, 2nd edition (Villano) |
28.95 |
| Revenue Management for the Hospitality Industry (Hayes) |
67.00 |
| Revenue Management: Maximizing Revenue in Hospitality Operations (Forgacs) |
78.95 |
| Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Cost, 3rd edition (Sanders) |
95.00 |
| Uniform System of Accounts for the Health,
Racquet, and Sports Club Industry (HRSA) |
70.95 |
| Uniform System of Accounts for the Lodging Industry 10th edition |
75.95 |
| Uniform System of Financial Reporting for Clubs 6th revised edition (Schmidgall) |
75.95 |
| Prices subject to change - Prices are in U.S. Dollars |