Restaurant Financial Basics. This item is unavailable.
Schmidgall, Raymond S.; Hayes, David K.; Ninemeier, Jack D.
Language: English
Published by Wiley, 2002
- Softcover
- Used
Seller: Aspen Book Co., Denver, CO, U.S.A.Aspen Book Co.
AbeBooks seller since January 29, 2025
Condition: Used - Good
£ 3.53
Item description from seller
A well-loved companion. Corners and cover might show a little wear, and you could find some notes or highlights. The dust jacket might be MIA, it might have been a library book and extras aren't guaranteed—but the story's all there.
Seller Inventory # PKV.0471213799.G
- Title
- Restaurant Financial Basics
- Author
- Schmidgall, Raymond S.; Hayes, David K.; Ninemeier, Jack D.
- Publisher
- Wiley
- Publication year
- 2002
- Condition
- good
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 0471213799
- ISBN 13
- 9780471213796
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
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.