QuickBooks for the Restaurant: A Step-by-Step Guide to Keeping Track of Your Business / Edition 1

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A step-by-step guide to tracking revenue and expenses, QuickBooks for the Restaurant provides detailed instructions on how to apply the various functions of QuickBooks to control expenses, increase profits, and make informed management decisions. This comprehensive guide contains practical and realistic industry scenarios and practice problems with a section on the simulated financial activity of a typical restaurant operation. Full of helpful accounting advice, QuickBooks tips, and industry scenarios, this book demonstrates how to employ one of the most widely used accounting applications to ensure the financial success of all types of foodservice operations.

Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.

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Product Details

  • ISBN-13: 9780470085189
  • Publisher: Wiley
  • Publication date: 3/9/2009
  • Edition description: New Edition
  • Edition number: 1
  • Pages: 312
  • Sales rank: 391,370
  • Product dimensions: 7.40 (w) x 9.20 (h) x 0.90 (d)

Meet the Author

Stephanie Murphy, CPA, and ALISA R. NEUNEKER are both Assistant Professors of Business Management at The Culinary Institute of America in Hyde Park, New York.

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Table of Contents


Chapter 1: Introduction.

About This Book.

Overview of QuickBooks Software.

Importance of the Accounting Process to the RestaurantManager.

Obtaining QuickBooks Help.

Aroma Ristorante’s Operating Processes and Activities.

Chapter 2: Setting Up Your Restaurant in QuickBooks.

EasyStep Interview—Creating a New Company File.

Backing Up and Restoring QuickBooks Files.

Establishing Company Preferences.

Setting Up an Additional Bank Account.

Recording Opening Balances.

Setting Up QuickBooks to Manually Accept Payroll.

Chapter 3: Working with Lists.

Using Lists.

Using the Chart of Accounts.

Creating and Editing Accounts.

Deleting Accounts.

Making an Account Inactive.

Creating a Vendor from the Vendor Center.

Creating a Customer from the Customer Center.

Creating an Item.

Editing and Deleting a Vendor, Customer, and Item.

Identifying the Role of Classes.

Preparing Lists.

Chapter Review Problems.

Chapter 4: Restaurant Purchases, Payables, andInventory.

The Purchasing Process.

Working with Purchase Orders.

Receiving Goods.

Entering Bills.

Editing Bills.

Voiding and Deleting Bills.

Memorizing Bills.

Paying Bills.

Using Vendor Discounts.

Using Vendor Credits.

Using the Check Register.

Creating and Printing Checks.

Editing, Voiding, and Deleting Checks.

Inventory Stock Status (Inventory on Hand) and Par Levels.

Physical Inventory Worksheets.

Making Inventory Adjustments.

Other Inventory Management Systems.


Chapter Review Problems.

Chapter 5: Sales and Receivables.

Recording Sales and Receivables.

Point-of-Sale Systems Interfaces.

Recording Restaurant Sales from a Point-of-Sale System.

Creating Customer Invoices.

Editing Customer Invoices.

Voiding and Deleting Customer Invoices.

Printing Customer Invoices.

Recording Customer Payments.

Recording Credit Memos.

Creating Customer Estimates.

Recording Advance Deposits.


Chapter Review Problems.

Chapter 6: Payroll.

Payroll and the Restaurant Industry.

QuickBooks Payroll Options.

Creating a New Employee Record.

Editing an Employee Record.

Creating Employee Paychecks.

Editing, Voiding, and Deleting Paychecks.

Releasing Employees and Inactivating Employee Records.

Outsourcing Payroll.


Chapter Review Problems.

Chapter 7: Adjusting Journal Entries.

Identifying the Steps of the Accounting Cycle.

Preparing a Journal.

Preparing a General Ledger.

Preparing a Trial Balance.

Recording Adjusting Journal Entries.

Chapter Review Problems.

Chapter 8: Financial Reporting and Analysis.

Financial Statements.

Preparing the Profi t & Loss Statement.

Preparing the Balance Sheet.

Preparing the Statement of Cash Flows.

Preparing the Cash Flow Forecast.

Chapter Review Problems.

Chapter 9: Budgeting.

Preparing an Operating Budget.


Chapter Review Problems.

Chapter 10: Year-End Procedures and Reporting.

Payroll Tax Forms.

Form 941: Employer’s Quarterly Federal Tax Return.

Form 940: Employer’s Annual Federal Unemployment (FUTA)Tax Return.

Form W-2: Wage and Tax Statement and Form W-3 Transmittal ofWage and Tax Statements.

Form 1099 MISC: Miscellaneous Income and Form 1096: AnnualSummary and Transmittal of US Information Return.

The Closing Process.

Chapter Review Problems.

Chapter 11: Other Restaurant Functions.

Managing Fixed Assets.

Recording the Stock Issuance.

Recording the Dividend Distribution.

Establishing a Petty Cash Fund.

Writing Off Accounts Receivable.

Recording Gift Certifi cate (Gift Card) Transactions.

Recording Sales Tax Payments.

Preparing the Bank Reconciliation.

Chapter Review Problems.

Chapter 12: Comprehensive Project.

Comprehensive Project Objectives.

Option A.

Option B.


Chapter Review Problems.



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