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 examples, Canadian Restaurant Accounting answers these questions and more:

Chapter 1: Financial statement reporting
What is an income statement? How do I factor in wages, food and marketing expenses? What about income taxes?
Chapter 2: Basic books of account
How do I reconcile sales? How important is automation? What is a trial balance?
Chapter 3: Internal controls
What can I do to control food and beverage costs? How do I create an inventory report?
Chapter 4: Restaurant valuation
How much is my business worth?

Reviews of Canadian Restaurant Accounting are unanimous in their support for the latest edition:

“Canadian Restaurant Accounting is the pre-eminent book on restaurant accounting standards in the country. Books such as this provide clarity on the challenges of restaurant bookkeeping, accounting and internal controls. It is an excellent resource, and a ‘must have’ reference tool for students, foodservice managers and restaurateurs. I would highly recommend that it become a fixture in everyone’s library.”

-- John Walker, Dean Centre for Hospitality & Culinary Arts George Brown College, Toronto

“Canadian Restaurant Accounting is a must for any restaurateur operating in today’s market. It provides clear and necessary guidance with regard to restaurant accounting, bookkeeping, and internal controls.

--Grey Sisson, Chairman SIR Corp. (Service Inspired Restaurants)

“It takes careful planning and well-informed decisions to manage a profitable restaurant or foodservice business. Canadian Restaurant Accounting is an invaluable resource, whether you’re operating a restaurant now, or getting ready to enter the business.”

-- John Rothschild, Chairman and CEO Prime Restaurants of Canada

“This is the quintessential resource for teaching introductory accounting and internal controls to Canadian hospitality students. The content is to the point and focused on our industry.”

-- Griff Tripp, Hospitality Management Instructor Vancouver Island University

Canadian Restaurant Accounting is now available to the general public for $39.95 per copy. CRFA members can purchase the book at a discounted rate of $32.95.

In addition to being a great management tool, I have decided to take a portion of the proceeds from the sale of the book to fund the Fisher Graduate Scholarship which will be awarded by the Canadian Hospitality Foundation commencing in October 1999.

Your purchase of this book should help your business significantly and will create the financial foundation for the graduate scholarship.

Your support is greatly appreciated.

Doug Fisher

The Internal Control systems described in this publication are adaptable throughout the foodservice industry and can be used by all restaurants irrespective of theme, type of service, and size. Restaurateurs must implement control systems in today’s tough economic environment in order to ensure the restaurant’s profitability and, ultimately, survival. The internal controls contained in this book are easy to implement and monitor, and address the food, beverage, and labour areas. These areas typically represent the largest expenses for restaurants and are subject to significant fluctuations if not rigidly controlled.