Managerial Accounting in the Restaurant Industry
Edition: 1
Copyright: 2026
Pages: 226
Edition: 1
Copyright: 2026
Pages: 226
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$100.00 USD
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Managerial Accounting in the Restaurant Industry provides a comprehensive and industry-focused examination of the financial, operational, and strategic principles that drive successful restaurant management. The textbook begins by introducing the unique characteristics of restaurant businesses and the critical role managerial accounting plays in supporting decision-making, performance evaluation, and organizational success.
Readers are guided through:
- the financial structure of restaurant operations
- cost management and control systems
- the application of Cost-Volume-Profit (CVP) analysis to assess profitability
- pricing decisions
- operational efficiency
The textbook further explores:
- strategic food and beverage pricing
- menu engineering
- ratio analysis
- equipping readers with practical tools to evaluate financial health
- optimize performance
- enhance profitability in a highly competitive and dynamic industry
Building on these foundational concepts, the textbook examines budgeting, internal control systems, and forecasting techniques that enable restaurant managers to plan proactively, allocate resources effectively, and respond to changing market conditions.
The final chapter integrates these concepts into restaurant feasibility analysis and business planning, demonstrating how managerial accounting supports concept development, market positioning, financial projections, investment evaluation, and long-term strategic growth.
Combining theoretical foundations with practical applications, real-world examples, and industry-specific analytical tools, this textbook prepares students, educators, entrepreneurs, and hospitality professionals to make informed financial decisions, improve operational performance, and create sustainable value within modern restaurant organizations.
Overall, by integrating financial analysis with restaurant management practices, Managerial Accounting in the Restaurant Industry equips readers with the knowledge and analytical skills needed to improve profitability, enhance operational performance, and create sustainable value in today's competitive restaurant environment.
Chapter 1: Managerial Accounting Function in the Restaurant Industry
Chapter 2: The Financial Structure of the Restaurant Industry
Chapter 3: Cost Management and Control
Chapter 4: Cost-Volume-Profit Analysis
Chapter 5: Product Pricing for Food and Beverage Establishments
Chapter 6: Ratio Analysis
Chapter 7: Budgeting and Internal Control
Chapter 8: Forecasting
Chapter 9: Feasibility and Business Planning
Dr. Murat Kizildag is currently an Associate Professor of Finance at UCF’s Rosen College since 2013. While getting his Ph.D. degree, he acquired Bloomberg Essentials Training Program Certification for Equity, Fixed-Income, Foreign Exchange (FX), and Commodity Essentials.
Dr. Kizildag’s research expertise spans the areas of Security Valuation, Risk & Investment Analytics, Financial Modeling & Forecasting, Portfolio Management & Optimization, and Time-Series Analysis. Dr. Kizildag produced more than 60 publications and attended numerous academic and industry conferences. His recent articles appeared in business finance and hospitality business/management journals. Further, Dr. Kizildag worked on several different grant projects and consulting contracts.
Dr. Kizildag is an Editor-in-Chief for the Journal of Hospitality Financial Management (JHFM). He is also a Managing Editor for the International Journal of Hospitality Management (IJHM). Dr. Kizildag has delivered keynote and panel speeches at several conferences, conventions, and events such as, ARDA World, Annual Convention, the Institute of Management Accountants (IMA) and Hospitality Finance and Technology Professionals (HFTP) joint meetings, Florida Institute of Certified Public Accountants’ (FICPA), and Service and Management Innovation Seminar Series held by Jorge Tadeo Lozano University in Colombia.
Dr. Muhittin Cavusoglu is an accomplished academic and expert in the field of hospitality and tourism management. His contributions to this textbook reflect his deep understanding of the complexities of financial management and the operational challenges that restaurant managers face.
Frederick J. DeMicco is ARAMARK Chair and Professor for the department of Hotel, Restaurant and Institutional Management at the University of Delaware. Formerly, he was Associate Director in the School of Hotel, Restaurant and Recreation Management at Penn State University, where he was Professor-in-Charge of the HRIM undergraduate program, and presently is a Penn State Conti Professor of Hotel, and Restaurant Management. Dr. DeMicco teaches courses in international management and strategy, foodservice management, with research in the areas of cost control, international strategic management, and gerontology. His research spans the human life cycle from children to older employees and mature customers in the hospitality and tourism industry. He has worked on projects with ARAMARK for the Summer Olympics in Atlanta, Sydney, and Athens.
In 1986, he completed his Ph.D. in Hotel, Restaurant and Institutional management at Virginia Polytechnic Institute and State University. In 1996, he completed a sabbatical in Hotel Management at Walt Disney World, Florida. He is on the Editorial Board of the Hospitality Research Journal, as well as author and co-author of more than 100 publications in the area of hospitality and tourism management. Dr. DeMicco is ranked 12th among the 119 most cited international hospitality faculty. Dr. DeMicco has taught and conducted research in Europe, Scandinavia, Australia, and the Caribbean (including cruise ships).
Dr. DeMicco is co-author with Dr. Marvin Cetron and Owen Davies of Hospitality 2010: The Future of Hospitality and Travel (Prentice Hall, 2006).
Cihan Cobanoglu is an associate professor of Hospitality Information Technology at the University of Delaware. He earned his Ph.D. from Oklahoma State University in Hotel and Restaurant Management specializing in Information Technology. He is a Certified Hospitality Technology Professional (CHTP) commissioned by Hospitality Financial and Technology Professionals and Educational Institute of American Hotel and Lodging Association.
Dr. Cobanoglu has over 5 years of industry experience. He worked as System Manager for Ramada International Mersin, a five-star luxury hotel with 350 rooms. He is a Certified Micros/Fidelio programmer. Before working at Ramada, he worked in different segments of the industry including hotels, restaurants, blue voyage yachts, and clubs in different positions.
His research involves the use and impact of technology in hospitality industry. Dr. Cobanoglu published in scholarly journals such as Cornell Hotel and Restaurant Administration Quarterly, International Journal of Hospitality Information Technology and International Journal of Market Research. He has made over 100 presentations in national and international conferences, such as HITEC, FSTEC, MURTEC, and HFTP Annual Convention. Professional affiliations include Hospitality Financial and Technology Professionals, Hospitality Information Technology Association, and Council on Hotel, Restaurant, and Institutional Education. Dr. Cobanoglu also serves the hospitality industry as an IT consultant.
Managerial Accounting in the Restaurant Industry provides a comprehensive and industry-focused examination of the financial, operational, and strategic principles that drive successful restaurant management. The textbook begins by introducing the unique characteristics of restaurant businesses and the critical role managerial accounting plays in supporting decision-making, performance evaluation, and organizational success.
Readers are guided through:
- the financial structure of restaurant operations
- cost management and control systems
- the application of Cost-Volume-Profit (CVP) analysis to assess profitability
- pricing decisions
- operational efficiency
The textbook further explores:
- strategic food and beverage pricing
- menu engineering
- ratio analysis
- equipping readers with practical tools to evaluate financial health
- optimize performance
- enhance profitability in a highly competitive and dynamic industry
Building on these foundational concepts, the textbook examines budgeting, internal control systems, and forecasting techniques that enable restaurant managers to plan proactively, allocate resources effectively, and respond to changing market conditions.
The final chapter integrates these concepts into restaurant feasibility analysis and business planning, demonstrating how managerial accounting supports concept development, market positioning, financial projections, investment evaluation, and long-term strategic growth.
Combining theoretical foundations with practical applications, real-world examples, and industry-specific analytical tools, this textbook prepares students, educators, entrepreneurs, and hospitality professionals to make informed financial decisions, improve operational performance, and create sustainable value within modern restaurant organizations.
Overall, by integrating financial analysis with restaurant management practices, Managerial Accounting in the Restaurant Industry equips readers with the knowledge and analytical skills needed to improve profitability, enhance operational performance, and create sustainable value in today's competitive restaurant environment.
Chapter 1: Managerial Accounting Function in the Restaurant Industry
Chapter 2: The Financial Structure of the Restaurant Industry
Chapter 3: Cost Management and Control
Chapter 4: Cost-Volume-Profit Analysis
Chapter 5: Product Pricing for Food and Beverage Establishments
Chapter 6: Ratio Analysis
Chapter 7: Budgeting and Internal Control
Chapter 8: Forecasting
Chapter 9: Feasibility and Business Planning
Dr. Murat Kizildag is currently an Associate Professor of Finance at UCF’s Rosen College since 2013. While getting his Ph.D. degree, he acquired Bloomberg Essentials Training Program Certification for Equity, Fixed-Income, Foreign Exchange (FX), and Commodity Essentials.
Dr. Kizildag’s research expertise spans the areas of Security Valuation, Risk & Investment Analytics, Financial Modeling & Forecasting, Portfolio Management & Optimization, and Time-Series Analysis. Dr. Kizildag produced more than 60 publications and attended numerous academic and industry conferences. His recent articles appeared in business finance and hospitality business/management journals. Further, Dr. Kizildag worked on several different grant projects and consulting contracts.
Dr. Kizildag is an Editor-in-Chief for the Journal of Hospitality Financial Management (JHFM). He is also a Managing Editor for the International Journal of Hospitality Management (IJHM). Dr. Kizildag has delivered keynote and panel speeches at several conferences, conventions, and events such as, ARDA World, Annual Convention, the Institute of Management Accountants (IMA) and Hospitality Finance and Technology Professionals (HFTP) joint meetings, Florida Institute of Certified Public Accountants’ (FICPA), and Service and Management Innovation Seminar Series held by Jorge Tadeo Lozano University in Colombia.
Dr. Muhittin Cavusoglu is an accomplished academic and expert in the field of hospitality and tourism management. His contributions to this textbook reflect his deep understanding of the complexities of financial management and the operational challenges that restaurant managers face.
Frederick J. DeMicco is ARAMARK Chair and Professor for the department of Hotel, Restaurant and Institutional Management at the University of Delaware. Formerly, he was Associate Director in the School of Hotel, Restaurant and Recreation Management at Penn State University, where he was Professor-in-Charge of the HRIM undergraduate program, and presently is a Penn State Conti Professor of Hotel, and Restaurant Management. Dr. DeMicco teaches courses in international management and strategy, foodservice management, with research in the areas of cost control, international strategic management, and gerontology. His research spans the human life cycle from children to older employees and mature customers in the hospitality and tourism industry. He has worked on projects with ARAMARK for the Summer Olympics in Atlanta, Sydney, and Athens.
In 1986, he completed his Ph.D. in Hotel, Restaurant and Institutional management at Virginia Polytechnic Institute and State University. In 1996, he completed a sabbatical in Hotel Management at Walt Disney World, Florida. He is on the Editorial Board of the Hospitality Research Journal, as well as author and co-author of more than 100 publications in the area of hospitality and tourism management. Dr. DeMicco is ranked 12th among the 119 most cited international hospitality faculty. Dr. DeMicco has taught and conducted research in Europe, Scandinavia, Australia, and the Caribbean (including cruise ships).
Dr. DeMicco is co-author with Dr. Marvin Cetron and Owen Davies of Hospitality 2010: The Future of Hospitality and Travel (Prentice Hall, 2006).
Cihan Cobanoglu is an associate professor of Hospitality Information Technology at the University of Delaware. He earned his Ph.D. from Oklahoma State University in Hotel and Restaurant Management specializing in Information Technology. He is a Certified Hospitality Technology Professional (CHTP) commissioned by Hospitality Financial and Technology Professionals and Educational Institute of American Hotel and Lodging Association.
Dr. Cobanoglu has over 5 years of industry experience. He worked as System Manager for Ramada International Mersin, a five-star luxury hotel with 350 rooms. He is a Certified Micros/Fidelio programmer. Before working at Ramada, he worked in different segments of the industry including hotels, restaurants, blue voyage yachts, and clubs in different positions.
His research involves the use and impact of technology in hospitality industry. Dr. Cobanoglu published in scholarly journals such as Cornell Hotel and Restaurant Administration Quarterly, International Journal of Hospitality Information Technology and International Journal of Market Research. He has made over 100 presentations in national and international conferences, such as HITEC, FSTEC, MURTEC, and HFTP Annual Convention. Professional affiliations include Hospitality Financial and Technology Professionals, Hospitality Information Technology Association, and Council on Hotel, Restaurant, and Institutional Education. Dr. Cobanoglu also serves the hospitality industry as an IT consultant.