Restaurant Financial Management Basics
Schmidgall, Raymond S.; Hayes, David K.; Ninemeier, Jack D.
Language: English
Published by Wiley, 2002
- Softcover
- Used
Seller: ThriftBooks-Reno, Reno, NV, U.S.A.ThriftBooks-Reno
AbeBooks seller since May 25, 2012
Condition: Used - Fair
US$ 8.60
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Add to basketItem description from seller
Seller Inventory # G0471213799I5N00
- Title
- Restaurant Financial Management Basics
- Author
- Schmidgall, Raymond S.; Hayes, David K.; Ninemeier, Jack D.
- Publisher
- Wiley
- Publication year
- 2002
- Condition
- Fair
- 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.
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