Four Basic Corporate Recipes for Cookin’ the Books

The ABCDs of Cookin’

10 Ways Corporations Cook Revenues

#1: Eating Tomorrow’s Meals Today

#2: Pretending Your Neighbor’s Food is Yours

#3: You Scratch My Dinner Plate and I’ll Scratch Yours

#4: Borrow Lunch Money and Increase Your Revenue

#5: Buying Dinner at Your Own Restaurant Isn’t a Sale

#6: Giving a Free Lunch Doesn’t Increase Sales

#7: Separating the Wheat from the Chaff

#8: Getting In On the Gravy Train

#9: Scrambled Nest Eggs

#10: Everything But the Kitchen Sink

10 Ways Corporations Cook Expenses

#1: Remaking Yesterday’s Dinner Today

#2: What’s the Daily Special?

#3: Mislabeling the Ingredients

#4: Preserves and Reserves

#5: Mixing Ingredients in the Right Order

#6: Finding the Missing Ingredient

#7: Crockery Pot Accounting—Doing the Slow Simmer

#8: Going Beyond the Expiration Date

#9: Quenching Your Thirst

#10: Keeping Track of the Essential Ingredients

A Financial Self-Defense “Menual”

20 Tips for Getting Around the Corporate Kitchen

#1: If Management Won’t Eat the Food, Should You?

#2: Avoid Leftovers

#3: Lemons and Lemonade

#4: Nothing Stays Fresh Forever—Buy to Sell

#5: Don’t Get Stuck Picking Up the Check

#6: Always Add Up the Check

#7: Is There Cash in the Register?

#8: The Perfect Dessert

#9: Being Overwhelmed by the Menu

#10: Changing the Recipe Midstream

#11: Paying for the Next Course

#12: Ordering Items Not on the Menu

#13: Ice Cream Redux

#14: Acquisition Indigestion—Buying Ingredients Isn’t the Same as Selling Dinners

#15: Overcharging on the Menu

#16: Where’s the Beef?

#17: Make Sure the Flavor Isn’t Too Diluted

#18: Don’t Forget to Include the Taxes

#19: The Secret Ingredients

#20: The Last Item on the Menu

Epilogue

About the Author

Index