Faculty
Adjunct Faculty Spotlight: Anastasia Moseychuk
December 12, 2016
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moysechukWritten by Niki Iwasaki

Q1. What is your background and what brought you to teach at NYU?  

I have extensive accounting and finance experience in the hospitality industry. I love to share my knowledge with other people and help companies  do better. Currently I am working as a Corporate Controller at the Strategic Hospitality Group in NYC. The well-known venues of the group include Marquee Night Club, Avenue Night Club, and Artichoke Pizzeria restaurants. I also worked for The Fireman Hospitality Group, which is known for its great restaurants such as Trattoria Dell’Arte, Redeye Grill, Bond 45, Café Fiorello, and Brooklyn Diner, among others. I obtained a BS in Economics and MA in Entrepreneurship from the Ural State University of Economics, Russia. As part of the graduate program, I attended the Lancashire Business School in the United Kingdom. In 2014 I obtained a certificate in Advanced Restaurant Management from NYU. At the New York University School of Professional Studies I developed and will teach the Restaurant Financial Management course in the Professional Diploma in Restaurant Entrepreneurship program.

 

Q2. Could you tell me about some of the projects you’ve worked on?

My favorite area is finance and accounting. I love working with numbers and analyzing the patterns between the management of numbers and the efficiency of restaurant operations. The projects I have worked on include maximizing companies’ profitability, improving internal controls, managing cash flow, establishing reporting systems, creating accurate financial statements, establishing operating procedures and many more.

 

Q3. Can you talk about the class you are teaching in the spring, Restaurant Financial Management?

The Restaurant Financial Management course is one of four courses of the Professional Diploma in Restaurant Entrepreneurship. During the course students will be taught Restaurant Financial Management 101 and will be ready to prepare the financial section of the business plan for their restaurants.

 

Q4. What is the significance of Restaurant Financial Management in Restaurant Entrepreneurship today?

There is no doubt that acquiring financial knowledge is significant for the success of any aspiring entrepreneur. The Restaurant Financial Management course will bring you just that. This course encompasses learning the ability to operate with numbers, understand financial statements, manage costs, learn the methods to finance a restaurant, know the industry benchmarks and relevant KPIs, etc. This knowledge and such a credential as the NYU Professional Diploma, will no doubt positively affect students’ future career aspirations.

 

Q5. As a successful industry leader, what would you encourage students to gain while in the program?

I’m excited to be a part of this program and I would encourage students to learn as much as possible from every class. The knowledge that students will gain will help them in the hospitality industry, but can also be applied to other industries as well.

 

To learn more about the Professional Diploma in Restaurant Entrepreneurship and how to apply, visit our website, email tisch.center@nyu.edu or call 212-998-9100.

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