Restaurant financial basics
by Raymond S. Schmidgall
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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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Restaurant Financial Basics
2002, John Wiley & Sons, Ltd.
Electronic resource
in English
0471449164 9780471449164
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Edition Notes
Includes bibliographical references and index.
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| January 7, 2023 | Edited by MARC Bot | import existing book |
| August 19, 2020 | Edited by ImportBot | import existing book |
| July 22, 2019 | Edited by MARC Bot | remove fake subjects |
| December 4, 2010 | Edited by Open Library Bot | Added subjects from MARC records. |
| December 9, 2009 | Created by WorkBot | add works page |