Restaurant Financial Management Basics. This item is unavailable.
Schmidgall, Raymond S.; Hayes, David K.; Ninemeier, Jack D.
Language: English
Published by Wiley, 2002
- Softcover
- Used
Seller: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.ThriftBooks-Atlanta
AbeBooks seller since March 24, 2009
Condition: Used - Very good
US$ 6.50
Item description from seller
May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
Seller Inventory # G0471213799I4N00
- Title
- Restaurant Financial Management Basics
- Author
- Schmidgall, Raymond S.; Hayes, David K.; Ninemeier, Jack D.
- Publisher
- Wiley
- Publication year
- 2002
- Condition
- Very Good
- Dust jacket
- No Jacket
- Binding
- Paperback
- Language
- English
- ISBN 10
- 0471213799
- ISBN 13
- 9780471213796
- Item weight
- 1.35 pounds
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.
"Synopsis" may belong to another edition of this title.
About the Author
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.
"About the title" may belong to another edition of this title.