ENGLISH

Restaurant financial management basics

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

Book information

Publisher
John Wiley & Sons
ISBN
0471213799, 9780471213796, 9780471449164, 0471449164
Language
english
Format
PDF
Filesize
2 MB (2113885 bytes)
Edition
1
Pages
352\354
Time added
2020-11-29 04:20:37

Description

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. 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.

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