Restaurant Financial Management Basics
Schmidgall, Raymond S.; Hayes, David K.; Ninemeier, Jack D.
ISBN 10: 0471213799 ISBN 13: 9780471213796
Published by Wiley, 2002
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About this Item
Description:
Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. Seller Inventory # G0471213799I3N00
Synopsis:
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.
About the Author:
RAYMOND S. SCHMIDGALL, PhD, CPA, is the Hilton Hotels Professor of Hospitality Financial Management at Michigan State University.
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 this title" may belong to another edition of this title.
Bibliographic Details
Title: Restaurant Financial Management Basics
Publisher: Wiley
Publication Date: 2002
Binding: Paperback
Condition: Good
Dust Jacket Condition: No Jacket
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