Author Question: Restaurant managers are responsible for the numbers; however, in many large-volume operations, ... (Read 61 times)

Tazate · **on:** Aug 10, 2018

Restaurant managers are responsible for the numbers; however, in many large-volume operations, accountants develop recordkeeping systems, collect the information, summarize it and report it to owners and managers.

What type of initial and ongoing communication between the manager and the accountant is necessary to define terms (what elements will be included and excluded from food and beverage costs, for example) and to interpret what the numbers mean?

Question 2

Some of the most famous late harvest wines come from

a. California
b. Australia
c. Germany

d. Oregon

voltaire123 · **Reply #1 on:** Aug 10, 2018

Answer to Question 1

Cooperation between a manager and the accountant is absolutely critical. There must be an agreed upon definition of how cost of goods sold for food and beverage is determined. As well, restaurant managers should recognize that accountants are in a staff specialist position so they provide advice to but do not make decisions for managers.

Many accountants understand the basics of financial accounting but not some of the nuances of restaurant accounting such as procedures to calculate cost of goods sold, inventory values, and employee meals, among many others. Wise restaurant managers do not delegate full responsibility for the interpretation of financial information to accountants. Instead, accept input from them and work together to resolve problems and make decisions.

Answer to Question 2

C