Total Credits: 8 including 6 Accounting - Technical, 2 Business Law - Technical
From the group that coauthored the book on restaurant accounting (Guide to Restaurant and Bars published by Practitioners publishing company), this seminar combines the practical knowledge of Restaurant ownership and operations, with your financial skills as a CPA.
*Weekly accounting controls and reporting procedures, that are unique to the restaurant industry
*The ability to annualize restaurant financial statement to improve net profit by about 5% of sales
*Managing labor cost
*Tip Credits and FICA tax credit reporting
*Understanding state and federal tax laws for restaurants
*Weekly prime cost focused reports for ownership
*Latest statistics on food and labor costs
*Handling minimum wage increase and incentives programs
Important CPE Credit Information_READ BEFORE WEBCAST UPDATED (0.47 MB) | Available after Purchase |
Restaurant Accounting_Course Manual (2.95 MB) | 200 Pages | Available after Purchase |
Restaurant_Flash Report_A (0.01 MB) | Available after Purchase |
Menu Engineering (0.01 MB) | Available after Purchase |
Menu Costing (0.01 MB) | Available after Purchase |
Michigan Labor Laws (0.03 MB) | Available after Purchase |
Showing Discounts (0.01 MB) | Available after Purchase |
Break Even_Worksheet (0.03 MB) | Available after Purchase |
Sales Calculation_Sample (0.01 MB) | Available after Purchase |
What's Wrong_Example (0.03 MB) | Available after Purchase |
Sample P&L (0.02 MB) | Available after Purchase |
Weekly Prime Cost Control (0.03 MB) | Available after Purchase |
Purveyor Purchases (0.02 MB) | Available after Purchase |
Weekly Time_Sample (0.03 MB) | Available after Purchase |
MI_Labor Laws (0.03 MB) | Available after Purchase |
Slides_Handout (12.75 MB) | Available after Purchase |
As past restaurant owners/investors/operator, Michael has experienced the day to day highs and lows of the restaurant business. Additionally, he is armed with a degree from Washington State University in Business Management and Operations, allowing him to set his sights on helping restaurant owners drive more profits by identifying areas of improvement and teaching restaurant accounting and controls.
Michael practices a simple but effect method to management called “Three T’s” (Tools, Training, and Time). Three T’s is logical approach to quality customer service, employee satisfaction, and business growth.
When Michael is not working directly with restaurants he spends his time volunteering with SCORE (volunteer small business counselors and partner of the SBA) and traveling to sample local foods and cultures.
Business Professionals' Network, Inc. is registered with the National Association of State Boards of Accountancy (NASBA) as a sponsor of continuing professional education on the National Registry of CPE Sponsors. State boards of accountancy have final authority on the acceptance of individual courses for CPE credit. Complaints regarding registered sponsors may be submitted to the National Registry of CPE Sponsors through its website: www.nasbaregistry.org
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