A service to accommodate schools that require a specialized  hospitality accounting text.  The cost is low and  the flexibility is almost unlimited.  

Contact the author at: profcote@cox.net

What's the difference between a Customized Textbook and a regular textbook?
Customized Textbooks are made to your specifications so they cover exactly what you want to teach. You can build your course around your students' needs----instead of requiring two or more texts to meet your course requirements.

Tailor Make a Book for Your Course
Choose material that matches what you want to teach in your course-and put it all together in one impressive-looking, economical textbook! Here’s how:

• Just select CHAPTERS from the list below
• Add your own materials if you wish, such as:

                    Course syllabus
                    Class handouts
                    Project descriptions
                    Special assignments
                    Any other materials that are not copyrighted (Other than by AHLA) 
                    Organize the information in the order that best fits your needs.

What will your textbook look like?

Each Customized Textbook is professionally bound. The cover includes your course name and number, semester/quarter, the name of the course instructor(s), your school's name, and your department's name. You customize the inside pages.

How are the chapters organized
You decide the sequence. Distinctive dividers separate chapters. Each chapter is individually numbered and starts with page number one.

Is there a minimum or maximum number of chapters that can be can used?
There are no limits. The number of chapters is entirely up to you. Create a supplement with just a few chapters or a large number of chapters to cover a broad range of topics. Multiple volume sets are also an option.

What is the cost? 
Unless your needs are extraordinary, each chapter is $5.00

LIST OF CHAPTERS

ACCOUNTING CHAPTERS

• Select any number of chapters from:
• Basic Hotel and Restaurant Accounting, by Raymond Cote
• Accountng for Hospitality Managers, by Raymond Cote

FOOD AND BEVERAGE OPERATIONS CHAPTERS

• The Food Service Industry
• Organization of Food & Beverage Operations
• Fundamentals of Management
• Food & Beverage Marketing
• Menu Management
• Standard Product Costs and Pricing
• Other topics are available

HOTEL OPERATIONS CHAPTERS

• The Lodging Industry
• Front Office Operations
• Front Office Accounting
• Front Office Audit
• Reservations
• Registration
• Other topics are available

HOSPITALITY LAW, HOSPITALITY MANAGEMENT, AND MORE

• You pick the topic

BUSINESS MATH CHAPTERS

• Basic Mathematics (add, subtract, multiply, divide, converting decimals and percentages)
• Working with Fractions
• Simple Interest.
• Compound Interest
• Promissory Notes
• Trade and Cash Discounts

YOUR PERSONAL MATERIAL

• Any personally developed material
• Illustrations (not copyrighted by other than the AHLA)
• Write-ups
• Any other material not copyrighted by other than the AHLA

Contact the author at: profcote@cox.net