Restaurant financial management basics / Raymond S. Schmidgall, David K. Hayes, Jack D. Ninemeier.
| Author/creator | Schmidgall, Raymond S., 1945- |
| Other author | Hayes, David K. |
| Other author | Ninemeier, Jack D. |
| Format | Electronic |
| Publication Info | New York : John Wiley & Sons,, |
| Description | xiv, 338 p. : ill. ; 24 cm. |
| Supplemental Content | Full text available from eBooks on EBSCOhost |
| Subjects |
| 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. |
| Bibliography note | Includes bibliographical references (p. [327) and index. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| LCCN | 2002003460 |
| ISBN | 0471213799 |