Restaurant Financial Basics
Restaurant Financial Basics By Raymond S. Schmidgall, David K. Hayes, Jack D. Ninemeier
2002 | 338 Pages | ISBN: 0471213799 | PDF | 15 MB
2002 | 338 Pages | ISBN: 0471213799 | PDF | 15 MB
A complete, practical guide to managing restaurant business financesOne of the keys to a successful restaurant business is strong financial management. This book equips readers with the tools needed to manage the finances of foodservice establishments effectively. Written by expert authors with extensive experience in the field, this accessible resource is filled with valuable information that can be applied to day-to-day operations. It offers concise, down-to-earth coverage of basic accounting topics-including pricing, budgeting, cost control, and cash flow-as well as more specialized information, such as how to establish menu prices.