Restaurant financial management basics
By: Raymond S. Schmidgall, David K. Hayes, Jack D. Ninemeier.
Contributors: Hayes, David K.; Ninemeier, Jack D.
Publisher: John Wiley & Sons
Published: 2002
Place of publication: New York
Language: eng
Number of pages: 338
Subjects: Hospitality industry -- Finance.; Restaurant management.
Notes: Includes bibliographical references (p. [327) and index.
Table of contents: title: Introduction to financial management chapter; title: Debits and credits - the "mechanics" of accounting; title: The balance sheet; title: The income statement; title: Analysis and interpretation of financial statements; title: Cash flow; title: Understanding cost concepts and breakeven; title: Pricing for profits; title: Operating budgets; title: Accounting aspects of food and beverage control; title: Payroll accounting; title: Accounting for fixed and other assets; title: Cash and revenue control.