Maîtriser la gestion en hôtellerie‑restauration is a practical guide that equips managers and students with the tools needed to run successful hospitality operations. Drawing on real‑world case studies, the book covers financial analysis, treasury management, budgeting, and performance metrics such as break‑even points and leverage effects. It also delves into the intricacies of creating and maintaining a financial dossier for investors, interpreting intermediate balances, and constructing comprehensive financing tables. The text is organized into clear sections that walk the reader through each stage of the management cycle, from initial planning to ongoing evaluation. With a focus on both hotels and restaurants, it offers actionable strategies for improving profitability, optimizing resource allocation, and adapting to market changes. The book is written in French and is intended for professionals, managers, and students seeking a thorough understanding of the financial and operational aspects of the hospitality industry.

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