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Restaurant Financial Basics
Raymond S. Schmidgall
€ 44.99
€ 41.20
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Description for Restaurant Financial Basics
Paperback. A complete, practical guide to managing restaurant business finances One of the keys to a successful restaurant business is strong financial management. This book equips readers with the tools needed to manage the finances of foodservice establishments effectively. Num Pages: 352 pages. BIC Classification: KF; TTVC. Category: (G) General (US: Trade); (P) Professional & Vocational; (XV) Technical / Manuals. Dimension: 234 x 157 x 17. Weight in Grams: 496.
One of the keys to a successful restaurant business is strong financial management. This volume in the Wiley Restaurant Basics Series provides restaurateurs with the tools necessary to manage their food-based operation by explaining basic accounting principles such as pricing, budgeting, cost control, payroll, and cash flow.
Product Details
Format
Paperback
Publication date
2002
Publisher
Wiley
Number of pages
352
Condition
New
Number of Pages
352
Place of Publication
New York, United States
ISBN
9780471213796
SKU
V9780471213796
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-1
About Raymond S. Schmidgall
RAYMOND S. SCHMIDGALL, PhD, CPA, is the Hilton Hotels Professor of Hospitality Financial Management at Michigan State University. DAVID K. HAYES is the managing owner of the Clarion Hotel and Conference Center in Lansing, Michigan. He is the coauthor of Restaurant Law Basics and Food and Beverage Cost Control, Second Edition, both published by Wiley. ... Read more
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