Restaurant Financial Basics

ISBN-10: 0471213799
ISBN-13: 9780471213796
Edition: 2002
List price: $35.00 Buy it from $14.95
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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,  More...

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Book details

List price: $35.00
Copyright year: 2002
Publisher: John Wiley & Sons, Incorporated
Publication date: 10/2/2002
Binding: Paperback
Pages: 352
Size: 6.25" wide x 9.25" long x 0.50" tall
Weight: 1.056
Language: English

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.

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
Recommended Reading
Index

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