Uniform System of Accounts for Restaurants, The

Description

Chapter 1 Financial Statements

Chapter 2 Examples of Financial Statements Based on the Uniform System of Accounts for Restaurants

Chapter 3 Basic Accounting and Record Keeping for Restaurants

Chapter 4 Restaurant Controls

Chapter 5 Taxing Matters

Appendix A Sample Chart of Accounts Based On the Uniform System of Accounts for Restaurants

Appendix B Expense Dictionary

The Uniform System of Accounts for Restaurants: A Guide to Standardized Restaurant Accounting, Financial Controls, Record-Keeping and Relevant Tax Matters, Eight Edition introduces readers to a standard account classification system usable by most restaurant operators. It is meant to be a straightforward and nontechnical guide to standardized restaurant accounting, financial controls, and record keeping and relevant tax matters. It is geared primary toward single-unit or small multiunit independent restaurant operators who need practical ways to maximize the usefulness and value of their restaurant(s).

The gold-standard for nearly 50 years, this publication is extremely useful to culinary, hospitality and food service educators in presenting restaurant managerial accounting concepts to their students. In addition, accountants might benefit from this publication to help organize financial statements in a way that best serves their independent restaurant clients.

The Uniform System of Accounts for Restaurants: A Guide to Standardized Restaurant Accounting, Financial Controls, Record-Keeping and Relevant Tax Matters, Eight Edition introduces readers to a standard account classification system usable by most restaurant operators.  It is meant to be a straightforward and nontechnical guide to standardized restaurant accounting, financial controls, and record keeping and relevant tax matters.  It is geared primary toward single-unit or small multiunit independent restaurant operators who need practical ways to maximize the usefulness and value of their restaurant(s).

The gold-standard for nearly 50 years, this publication is extremely useful to culinary, hospitality and food service educators in presenting restaurant managerial accounting concepts to their students.  In addition, accountants might benefit from this publication to help organize financial statements in a way that best serves their independent restaurant clients.