|  | Schmidgall, Raymond S. / Hayes, David K. / Ninemeier, Jack D.
Restaurant Financial Basics
 1. Edition October 2002
30.90 Euro
2002. 352 Pages, Softcover
ISBN 978-0-471-21379-6 - John Wiley & Sons
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Sample Chapter
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| Detailed 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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