---
product_id: 4975606
title: "Uniform System of Accounts for Restaurants, The"
brand: "national restaurant association"
price: "₨102108"
currency: LKR
in_stock: true
reviews_count: 8
url: https://www.desertcart.lk/products/4975606-uniform-system-of-accounts-for-restaurants
store_origin: LK
region: Sri Lanka
---

# Uniform System of Accounts for Restaurants, The

**Brand:** national restaurant association
**Price:** ₨102108
**Availability:** ✅ In Stock

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- **What is this?** Uniform System of Accounts for Restaurants, The by national restaurant association
- **How much does it cost?** ₨102108 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.lk](https://www.desertcart.lk/products/4975606-uniform-system-of-accounts-for-restaurants)

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- national restaurant association enthusiasts

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## Description

Uniform System of Accounts for Restaurants, The

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## Customer Reviews

### ⭐⭐⭐⭐⭐ Hardcore accounting principles for US restaurants
*by T***E on December 29, 2013*

Lets get the easy bit out of the way. This is NOT- a memoir about someone's time working in a kitchen (Bourdain for the rough edge Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly (P.S.), or Achatz' Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat for the esthetic side , )- a book detailing how service should be delivered ('... the knife should then be placed 1" in from the edge of the table...' etc aka what Professional Table Service covers ad nauseam )- a book covering people management in the biz as well as the industry (look at the Taffer book Raise the Bar: An Action-Based Method for Maximum Customer Reactions and Spike TV series for that or Restaurant Owners Uncorked Restaurant Owners Uncorked: Twenty Owners Share Their Recipes for Success)This is a detailed look at how a restaurant can be run by the numbers. it presumes a level of basic math plus would like you to have some clue of accounting principles. Having said that, you can read the book from cover to cover and get a feel for what ratios you should expect in cost vs sales across the various parts of a restaurant / bar along with how these differ between fast food to white glove table serviceAdditionally there are dozens of little asides in boxes alongside the text and quotes from people in the biz which are extremely valuable. Really. Read ALL of them. Now go back an read them again!Frankly if you are looking to run a bar/ restaurant and DONT have a clue about the ratio's you should be achieving (and thus where you should see profit(!) find and fix losses) , get your head around this book. Whilst the number side are NOT an easy read for everyone, the long term advantages to your bank balance can't be understated. And again, even if you have a part time bookkeeper, you MUST know what questions to ask and how to drill down in the figures they create for you!P.S. Fields' Restaurant Success by the Numbers: A Money-Guy's Guide to Opening the Next Hot Spot is another view of how to understand the figures. personally I'd suggest that as an introduction, but would STRONGLY suggest you use the chart of accounts (COA) and number layouts given in the USAR over Fields' version

### ⭐⭐⭐⭐⭐ A great resource for restaurant accounting
*by M***O on November 9, 2022*

This is a great book if you do restaurant accounting. The sample chart of accounts and the index explaining where certain transactions should be coded or invaluable if you're doing accounting work for a restaurant.It's also great for a restaurant manager owner who wants to get a better understanding of financial statements and how they can use financial data to improve their business.

### ⭐⭐⭐⭐⭐ Great restaurant accounting guide
*by L***S on January 10, 2020*

Excellent information for restauranteurs and their accounting professionals. Got me (an experienced bookkeeper but 1st time working with a restaurant client) up to speed quickly.

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*Product available on Desertcart Sri Lanka*
*Store origin: LK*
*Last updated: 2026-02-14*