Profit Planning (Pocket Books Series)

by PeterHarris (Author)

• Used

  Paperback
  1999

  $3.25

  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.

• Used

  Hardcover
  1992

  $3.25

  Intended for hotel, restaurant and licensed house managers, this title focuses on profit planning, the major area of finance which the general manager needs to master. The book looks specifically at the practical aspects of finance as it relates to the hospitality business, emphasizing the how rather than the why and it contains a minimum of technical language. The book is designed to encourage confidence in the use of profit planning techniques, since some managers avoid using accounting information for fear of misinterpreting figures. Computer applications are included wherever necessary to speed up the process with particular reference to spreadsheets.

• New

  Paperback
  1999

  $42.05

  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.