Restaurant Financial Basics

Name: Restaurant Financial Basics
Availability: InStock
ISBN: 9780471213796

ISBN-10: 0471213799

ISBN-13: 9780471213796

Edition: 2002

Authors: Raymond S. Schmidgall, David K. Hayes, Jack D. Ninemeier

List price: $36.95

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Description:

One of the keys to a successful restaurant business is strong financial management. This book 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.

Book details

List price: $36.95
Copyright year: 2002
Publisher: John Wiley & Sons, Incorporated
Publication date: 10/2/2002
Binding: Paperback
Pages: 352
Size: 6.00" wide x 9.00" long x 0.70" tall
Weight: 1.298
Language: English



Preface



Introduction to Financial Management



Debits and Credits--The Mechanics of Accounting



The Balance Sheet



The Income Statement



Analysis and Interpretation of Financial Statements



Cash Flow



Understanding Cost Concepts and Break-even



Pricing for Profits



Operating Budgets



Accounting Aspects of Food and Beverage Control



Payroll Accounting



Accounting for Fixed and Other Assets



Cash and Revenue Control


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Index