Restaurant Financial Basics. This item is unavailable.
Hayes, David K.; Ninemeier, Jack D.; Schmidgall, Raymond S.
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Language: English
Published by Wiley, 2002
- Softcover
- Used
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- Title
- Restaurant Financial Basics
- Author
- Hayes, David K.; Ninemeier, Jack D.; Schmidgall, Raymond S.
- Publisher
- Wiley
- Publication year
- 2002
- Condition
- Good
- Binding
- Paperback
- Language
- English
- ISBN 10
- 0471213799
- ISBN 13
- 9780471213796
- Item weight
- 17 ounces
- Dimensions
- 5x0x8
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.
"Synopsis" may belong to another edition of this title.
About the Author
RAYMOND S. SCHMIDGALL, PhD, CPA, is the Hilton Hotels Professor of Hospitality Financial Management at Michigan State University.
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.
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.
"About the title" may belong to another edition of this title.