LANSING, Mich., September 2002 - The new fifth edition of Basic Hotel and Restaurant Accounting, published by the Educational Institute of the American Hotel & Lodging Association, brings hospitality accounting students and employees into the 21st century with a well-grounded introduction to the basics of bookkeeping and accounting performed with the automated tools of contemporary business.

Written by Raymond Cote, CPA, CCP, Basic Hotel and Restaurant Accounting (formerly titled Understanding Hospitality Accounting I) features six completely new chapters and major revisions to the remaining six chapters. New chapters on "General Ledger Software" and "Computerized Accounting Cycle" focus on computer applications related to accounting. New chapters on "Restaurant Accounting" and "Hotel Accounting" stress the unique accounting needs and criteria of these hospitality segments. These chapters are in conformity with the Uniform System of Accounts for Restaurants adopted by the National Restaurant Association and the Uniform System of Accounting for the Lodging Industry adopted by the American Hotel & Lodging Association respectively. 

Other topics covered in the textbook include the increasing importance of credit and debit cards to the 21st-century entrepreneur, taxation of business organizations, and internal control of cash. A capstone chapter, "How to Read and Analyze Financial Statements," reviews the accounting principles and financial statements detailed in the book. 
 

Textbook Teaches Leadership Skills for Hospitality Success

A high-performing hospitality operation begins with strong leadership. The new second edition of Leadership and Management in the Hospitality Industry, published by the Educational Institute of the American Hotel & Lodging Association, offers practical information for improving one's leadership abilities and managing for quality.  Written by Robert H. Woods, Ph.D., CHRE, and Judy Z. King, this textbook provides insight into high-performance teams and employee empowerment.  Real-world examples show readers how to put quality management tools into action to enhance service and increase business. 

The second edition includes new and updated exhibits throughout, as well as links to Internet sites that will provide readers with additional information and examples of concepts discussed in the text. New material on leadership, service quality and service recovery, fostering diversity in the workplace, and effective business communication provides practical resources for hospitality managers and those aspiring to management positions.  
 

Established in 1953 as a nonprofit educational foundation of the American Hotel & Lodging Association, the Educational Institute is the premier source for quality hospitality education, training, and professional certification, serving the needs and advancing the excellence of hospitality schools and industries worldwide.