Restaurant Financial Basics by Raymond S. Schmidgall and David K. Hayes and Jack D. Ninemeier
This book contains no recipes.
Notes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
- ISBN 10 0471213799
- ISBN 13 9780471213796
- Published Oct 02 2002
- Format Paperback
- Page Count 352
- Language English
- Edition 1
- Countries United States
- Publisher Wiley
Publishers Text
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.Other cookbooks by this author
- Accounting and Financial Management in Foodservice Operations
- Basic Food and Beverage Cost Control
- CHIC Baking
- CHIC Baking/Pastry
- Cost Control in Foodservice Operations (Foodservice Operations: The Essentials)
- Food and Beverage Cost Control
- Food and Beverage Cost Control, 3rd Edition
- Hospitality Law: Managing Legal Issues in the Hospitality Industry
- Management of Food And Beverage Operations
- Managing Employees in Foodservice Operations (Foodservice Operations: The Essentials)
- The Professional Kitchen Manager
- Successful Management in Foodservice Operations: An Overview (Foodservice Operations: The Essentials)
