Restaurant Financial Basics
1. Edition October 2002
352 Pages, Softcover
Wiley & Sons Ltd
Short Description
One of the keys to a successful restaurant business is strong financial management. This volume in the Wiley Restaurant Basics Series provides restaurateurs with the tools necessary to manage their food-based operation by explaining basic accounting principles such as pricing, budgeting, cost control, payroll, and cash flow.
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.
1. Introduction to Financial Management.
2. Debits and Credits-The Mechanics of Accounting.
3. The Balance Sheet.
4. The Income Statement.
5. Analysis and Interpretation of Financial Statements.
6. Cash Flow.
7. Understanding Cost Concepts and Break-even.
8. Pricing for Profits.
9. Operating Budgets.
10. Accounting Aspects of Food and Beverage Control.
11. Payroll Accounting.
12. Accounting for Fixed and Other Assets.
13. Cash and Revenue Control.
Recommended Reading.
Index.
DAVID K. HAYES is the managing owner of the Clarion Hotel and Conference Center in Lansing, Michigan. He is the coauthor of Restaurant Law Basics and Food and Beverage Cost Control, Second Edition, both published by Wiley.
JACK D. NINEMEIER, PhD, is a professor at Michigan State University.