Restaurant Financial Basics
Schmidgall, Raymond S.; Hayes, David K.; Ninemeier, Jack D.
ISBN 10: 0471213799 ISBN 13: 9780471213796
Published by Wiley, 2002
Used
Soft cover
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Dream Books Co., Denver, CO, U.S.A.
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About this Item
Description:
Pages are clean with no markings. May show minor signs of wear or cosmetic defects marks, cuts, bends, or scuffs on the cover, spine, pages, or dust jacket. May have remainder marks on edges. Seller Inventory # DBV.0471213799.VG
Synopsis:
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.
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.
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Bibliographic Details
Title: Restaurant Financial Basics
Publisher: Wiley
Publication Date: 2002
Binding: Soft cover
Condition: very_good