September 30, 2009,
Toronto – Although good food and great customer service are the “bread and
butter” of any foodservice operation, few restaurants can succeed long-term
without sound accounting principles.
In Canadian Restaurant Accounting (second edition),
restaurateurs of all types now have access to the latest standards – whether
the issue is bookkeeping, accounting or internal controls – in one
Published by the Canadian Restaurant and Foodservices
Association (CRFA), the 175 page book addresses the specific business concerns
of foodservice operators while conforming to generally accepted accounting
principles of the Accounting Standards Board.
The author, Douglas P. Fisher, draws on 25 years of industry
experience to demystify the often daunting and complex field of restaurant
accounting using sample balance sheets, practice calculations and real-life
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