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PPC's Guide to Restaurants and Bars

PPC's Guide to Restaurants and Bars

Product Information

  • Frequency of Updates:

    Updated annually
  • Brand:
    Practitioners Publishing

Format

Price

Quantity

Book
Product Code:
RSTP
$480.00

Contact Your Account Manager to learn more about our Checkpoint online solutions

Restaurant and bar owners require specialized information, advice, and services from their trusted CPAs. PPC's Guide to Restaurants and Bars provides the specialized information, tools, and examples to address those unique financial and reporting considerations of restaurants and bars, including practical guidance on compiling and reviewing financial statements.

It also thoroughly discusses proven techniques for analyzing operations, cutting costs, and increasing profits as well as discussing unique employer issues, such as IRS TRAC agreements, tip reporting, and Fair Labor Standards Act and Immigration Act requirements.

This Guide provides thoroughly updated information and includes:

  • In-depth guidance on how to start-up a restaurant, develop a concept, design a menu, market the restaurant through couponing and social media, and make it profitable by controlling food costs, labor costs, and theft. It also includes practice aids, sample reports, sample disclosures, and financial statements.
  • Streamlined forms and checklists to provide you maximum efficiency in assessing the operation of a bar or restaurant or for complying with professional standards and peer review requirements.
  • Numerous real-life scenarios and examples that reduce the technical language of laws, regulations, and official pronouncements to easy-to-understand advice and procedures.

PPC's Guide to Restaurants and Bars is written by leading external authors with extensive expertise operating restaurants and decades of practice experience.

  • Restaurants and Bars
    • INTRODUCTORY MATERIAL
    • Chapter 1 Overview
    • Chapter 2 Form of Entity and Other Tax Considerations
    • Chapter 3 Management Information Systems
    • Chapter 4 The Revenue Cycle
    • Chapter 5 Portion Costs and Controls
    • Chapter 6 Menu Selection, Pricing, And Evaluation
    • Chapter 7 Purchasing and Inventories
    • Chapter 8 Personnel
    • Chapter 9 Tip Reporting and Allocation
    • Chapter 10 Analyzing Restaurant Operations
    • Chapter 11 Starting or Acquiring a Restaurant
    • Chapter 12 Financial Statement Presentation
    • Chapter 13 Automating Restaurant Operations
    • Chapter 14 Consulting Services For A Restaurant
    • Chapter 15 Employee Theft
    • Chapter 16 Compilation and Review Engagements
    • INDEX
      • --A--
      • --B--
      • --C--
      • --D--
      • --E--
      • --F--
      • --G--
      • --H--
      • --I--
      • --J--
      • --L--
      • --M--
      • --N--
      • --O--
      • --P--
      • --Q--
      • --R--
      • --S--
      • --T--
      • --U--
      • --V--
      • --W--
  • List of Substantive Changes and Additions View
  • Guide to Restaurants and Bars Sample View

DESCRIPTION

Contact Your Account Manager to learn more about our Checkpoint online solutions

Restaurant and bar owners require specialized information, advice, and services from their trusted CPAs. PPC's Guide to Restaurants and Bars provides the specialized information, tools, and examples to address those unique financial and reporting considerations of restaurants and bars, including practical guidance on compiling and reviewing financial statements.

It also thoroughly discusses proven techniques for analyzing operations, cutting costs, and increasing profits as well as discussing unique employer issues, such as IRS TRAC agreements, tip reporting, and Fair Labor Standards Act and Immigration Act requirements.

This Guide provides thoroughly updated information and includes:

  • In-depth guidance on how to start-up a restaurant, develop a concept, design a menu, market the restaurant through couponing and social media, and make it profitable by controlling food costs, labor costs, and theft. It also includes practice aids, sample reports, sample disclosures, and financial statements.
  • Streamlined forms and checklists to provide you maximum efficiency in assessing the operation of a bar or restaurant or for complying with professional standards and peer review requirements.
  • Numerous real-life scenarios and examples that reduce the technical language of laws, regulations, and official pronouncements to easy-to-understand advice and procedures.

PPC's Guide to Restaurants and Bars is written by leading external authors with extensive expertise operating restaurants and decades of practice experience.

TABLE OF CONTENT

  • Restaurants and Bars
    • INTRODUCTORY MATERIAL
    • Chapter 1 Overview
    • Chapter 2 Form of Entity and Other Tax Considerations
    • Chapter 3 Management Information Systems
    • Chapter 4 The Revenue Cycle
    • Chapter 5 Portion Costs and Controls
    • Chapter 6 Menu Selection, Pricing, And Evaluation
    • Chapter 7 Purchasing and Inventories
    • Chapter 8 Personnel
    • Chapter 9 Tip Reporting and Allocation
    • Chapter 10 Analyzing Restaurant Operations
    • Chapter 11 Starting or Acquiring a Restaurant
    • Chapter 12 Financial Statement Presentation
    • Chapter 13 Automating Restaurant Operations
    • Chapter 14 Consulting Services For A Restaurant
    • Chapter 15 Employee Theft
    • Chapter 16 Compilation and Review Engagements
    • INDEX
      • --A--
      • --B--
      • --C--
      • --D--
      • --E--
      • --F--
      • --G--
      • --H--
      • --I--
      • --J--
      • --L--
      • --M--
      • --N--
      • --O--
      • --P--
      • --Q--
      • --R--
      • --S--
      • --T--
      • --U--
      • --V--
      • --W--

RELATED RESOURCES

  • List of Substantive Changes and Additions View
  • Guide to Restaurants and Bars Sample View