000			02046cam a2200409 a 4500
001			12691827
003			OSt
005			20231006133352.0
008			020305s2002 nyua b 001 0 eng
010			_a 2002003460
020			_a0471213799 _cRM136.56
040			_aDLC _cKKKUANTANNTANNTAN _dKKKUANTANNTAN _bEnglish
042			_apcc
050	0	0	_aTX911.3.F5 _bS36 2002
082	0	0	_a647.94/068/1 _221
100	1		_aSchmidgall, Raymond S., _d1945-
245	1	0	_aRestaurant financial management basics / _cRaymond S. Schmidgall, David K. Hayes, Jack D. Ninemeier.
260			_aNew York : _bJohn Wiley & Sons,, _cc2002.
264			_aNew York : _bJohn Wiley & Sons,, _c©2002
300			_axiv, 338 pages: _billustrations; _c24 cm.
336			_atext _brdacontent
337			_aunmediated _brdamedia
338			_avolume _brdacarrier
504			_aIncludes bibliographical references (p. [327) and index.
505	0		_aIntroduction 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.
650		0	_aHospitality industry _xFinance.
650		0	_aRestaurant management.
658			_cSOP
700	1		_aHayes, David K.
700	1		_aNinemeier, Jack D.
856	4	2	_3Contributor biographical information _uhttp://www.loc.gov/catdir/bios/wiley044/2002003460.html
856	4	2	_3Publisher description _uhttp://www.loc.gov/catdir/description/wiley036/2002003460.html
856	4	1	_3Table of contents _uhttp://www.loc.gov/catdir/toc/wiley023/2002003460.html
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2lcc _n0 _cBK
999			_c3115 _d3115