Restaurant financial management basics /
Schmidgall, Raymond S., 1945-
Restaurant financial management basics / Raymond S. Schmidgall, David K. Hayes, Jack D. Ninemeier. - New York : John Wiley & Sons,, c2002. - xiv, 338 pages: illustrations; 24 cm.
Includes bibliographical references (p. [327) and index.
Introduction to financial management chapter -- Debits and credits - the "mechanics" of accounting -- The balance sheet -- The income statement -- Analysis and interpretation of financial statements -- Cash flow -- Understanding cost concepts and breakeven -- Pricing for profits --Operating budgets --Accounting aspects of food and beverage control -- Payroll accounting -- Accounting for fixed and other assets -- Cash and revenue control.
0471213799 RM136.56
2002003460
Hospitality industry--Finance.
Restaurant management.
--SOP
TX911.3.F5 / S36 2002
647.94/068/1
Restaurant financial management basics / Raymond S. Schmidgall, David K. Hayes, Jack D. Ninemeier. - New York : John Wiley & Sons,, c2002. - xiv, 338 pages: illustrations; 24 cm.
Includes bibliographical references (p. [327) and index.
Introduction to financial management chapter -- Debits and credits - the "mechanics" of accounting -- The balance sheet -- The income statement -- Analysis and interpretation of financial statements -- Cash flow -- Understanding cost concepts and breakeven -- Pricing for profits --Operating budgets --Accounting aspects of food and beverage control -- Payroll accounting -- Accounting for fixed and other assets -- Cash and revenue control.
0471213799 RM136.56
2002003460
Hospitality industry--Finance.
Restaurant management.
--SOP
TX911.3.F5 / S36 2002
647.94/068/1