Schmidgall, Raymond S., 1945-
Restaurant financial basics / Raymond S. Schmidgall, David K. Hayes and Jack D. Ninemeier - New Jersey : John Wiley, c2002. - xiv, 338 p.; 24 cm.
Includes bibliographical references and index.
1. Introduction to financial management.- 2. Debits and credits - the mechanics of accounting.- 3. The balance sheet.- 4. The income statement.- 5. Analysis and intepretation of financial statements.- 6. Cash flow.- 7. Understanding cost concepts and break-even.- 8. Pricing for profits.- 9. Operating budgets.- 10. Accounting aspects of food and beverage control.- 11. Payroll accounting.- 12. Accounting for fixed and other assets.- 13. Cash and revenue control. - Recommended reading. - Index.
0471213799 (pbk.) 9780471213796 (pbk.)
Hospitality industry--Finance.
Restaurant management.
647.940681 / SCH
Restaurant financial basics / Raymond S. Schmidgall, David K. Hayes and Jack D. Ninemeier - New Jersey : John Wiley, c2002. - xiv, 338 p.; 24 cm.
Includes bibliographical references and index.
1. Introduction to financial management.- 2. Debits and credits - the mechanics of accounting.- 3. The balance sheet.- 4. The income statement.- 5. Analysis and intepretation of financial statements.- 6. Cash flow.- 7. Understanding cost concepts and break-even.- 8. Pricing for profits.- 9. Operating budgets.- 10. Accounting aspects of food and beverage control.- 11. Payroll accounting.- 12. Accounting for fixed and other assets.- 13. Cash and revenue control. - Recommended reading. - Index.
0471213799 (pbk.) 9780471213796 (pbk.)
Hospitality industry--Finance.
Restaurant management.
647.940681 / SCH