An edition of Restaurant financial management basics
(2002)
Restaurant financial management basics
by Raymond S. Schmidgall
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Subjects
Finance, Hospitality industry, Restaurant management, Restaurants| Edition | Availability |
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Book Details
Table of Contents
Introduction 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.
Edition Notes
Includes bibliographical references (p. [327) and index.
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History
- Created April 1, 2008
- 14 revisions
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| March 28, 2025 | Edited by ImportBot | Redacting ocaids |
| November 15, 2023 | Edited by MARC Bot | import existing book |
| September 8, 2023 | Edited by ImportBot | import existing book |
| December 5, 2020 | Edited by MARC Bot | import existing book |
| April 1, 2008 | Created by an anonymous user | Imported from Scriblio MARC record |