ENGLISH

Restaurant financial basics

By David K. Hayes , Jack D. Ninemeier , Raymond S. Schmidgall

Book information

Publisher
John Wiley and Sons
Year
2002
ISBN
0471213799, 9780471213796
Google Books ID
XoVifnhAT2kC
Open Library ID
OL23083783M
Language
english
Format
PDF
Filesize
1 MB (1290828 bytes)
Edition
1
Pages
353\353
Orientation
yes
Scanned
no
Time added
2012-02-04 16:00:00

Description

A complete, practical guide to managing restaurant business financesOne 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. Written by expert authors with extensive experience in the field, this accessible resource is filled with valuable information that can be applied to day-to-day operations. It offers concise, down-to-earth coverage of basic accounting topics-including pricing, budgeting, cost control, and cash flow-as well as more specialized information, such as how to establish menu prices.

Similar books