Surgent's Guide to the Business of Booze: Accounting for Restaurants & Bars (RESB)
Description
Since Prohibition, the alcohol industry has operated according to a complex and heavily regulated system. The industry is now changing dramatically as the traditional "three tiers" clash with an Internet world and electronic sales. For CPAs handling the accounting for restaurant and bar clients, it is critical to understand the effect of these changes today as well as their implications for the future.
Highlights
- Overview of the business of alcohol
- Overview of the three-tier system
- Role of the federal government (TTB, FDA, ATF)
- Role of state and local regulators
- Special issues for bars and restaurants, including Dram Shop Liability
- Craft beer revolution
- Out-of-state shipping; transshipping
- Umbrella licenses / license compliance companies
Objectives
- Understand the traditional three-tier system for selling alcohol
- Identify the role of the federal, state, and local regulators
- Recognize how Internet sales and big box stores are changing the financials of the industry
- Understand how the craft beer revolution is changing the financials of the industry
- Understand the financials behind a restaurant and bar
Designed For
CPAs who advise clients that sell alcohol, especially bars and restaurants
Registration for this course has passed.
Course Pricing
Member Fee
Applicable if you are a HSCPA member in good standing. |
$89.00 |
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Non-Member Fee
Applicable if you are not a HSCPA member. |
$119.00 |
Your Price | $119.00 |
CPE Choice
Learn more about CPE Choice.
This course does not qualify for CPE Choice.