The purpose of this article is to familiarize the restaurant operator with the functions and services that are both necessary and available through professional accoun tants. Two fundamental aspects are explored. The first, a consumer view, defines the level of service the res taurateur can expect for the fees he pays. The second is a discussion of the multitude of services available when an accountant is hired. The first view is explored in the paragraph below. The second theme, forming the central issue of the article, is discussed at greater length in the subsequent sections.
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References
1.
Drexler, Frederick A. "A Client Looks at the CPA Auditor." CPA Journal. January 1975: 29, 30, 35.
2.
Eyster, James J. "Insuring Your Profit Margin." The Cornell Hotel and Restaurant Administration Quarterly. November 1974: 25-33.
3.
Fay, Clifford T., Rhoads, Richard C., and Rosenblatt, Robert L.Managerial Accounting for the Hospitality Service Industries. Dubuque, Iowa: William C. Brown Company, 1971.
4.
Higgins, L. Maxine. "The Role of Public Accounting in Small Business." The National Public Accountant. July 1969: 31-33.
5.
Schorr, Harold I. "Service From the CPA in a Smaller Firm." Pennsylvania CPA Spokesman. August 1972: 4-5.
