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Restaurant financial management basics / Raymond S. Schmidgall, David K. Hayes, Jack D. Ninemeier.

By: Contributor(s): Material type: TextTextNew York : John Wiley & Sons,, ©2002Description: xiv, 338 pages: illustrations; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0471213799
Subject(s): DDC classification:
  • 647.94/068/1 21
LOC classification:
  • TX911.3.F5 S36 2002
Online resources:
Contents:
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.
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Holdings
Item type Current library Call number Status Date due Barcode Item holds
Koleksi Am PERPUSTAKAAN KOLEJ KOMUNITI KUANTAN Open Shelf TX911.3.F5 S36 2002 (Browse shelf(Opens below)) Available 0000001557
Total holds: 0

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.

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