Restaurant financial basics / (Record no. 26927)

000 -LEADER
fixed length control field 01481nam a2200265 a 4500
001 - CONTROL NUMBER
control field vtls002609960
003 - CONTROL NUMBER IDENTIFIER
control field MY-SjTCS
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20200306154258.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 110218s2002 nju 001 0 eng
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0471213799 (pbk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780471213796 (pbk.)
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 201102181354
Level of effort used to assign nonsubject heading access points VLOAD
Level of effort used to assign subject headings 201010211009
Level of effort used to assign classification wilmina
Level of effort used to assign subject headings 201010211005
Level of effort used to assign classification wilmina
Level of effort used to assign subject headings 201010211004
Level of effort used to assign classification wilmina
-- 200407271946
-- VLOAD
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 647.940681
Item number SCH
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Schmidgall, Raymond S.,
Dates associated with a name 1945-
9 (RLIN) 17873
245 10 - TITLE STATEMENT
Title Restaurant financial basics /
Statement of responsibility, etc. Raymond S. Schmidgall, David K. Hayes and Jack D. Ninemeier
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. New Jersey :
Name of publisher, distributor, etc. John Wiley,
Date of publication, distribution, etc. c2002.
300 ## - PHYSICAL DESCRIPTION
Extent xiv, 338 p.;
Dimensions 24 cm.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references and index.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note 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.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Hospitality industry
General subdivision Finance.
9 (RLIN) 209532
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Restaurant management.
9 (RLIN) 11637
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Hayes, David K.
9 (RLIN) 11630
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Ninemeier, Jack D.
9 (RLIN) 12098
920 ## - Programme
Programme SHT : 622527, 622599, 622952, 642247, 148764
999 ## - SYSTEM CONTROL NUMBERS (KOHA)
Koha biblionumber 26927
Koha biblioitemnumber 26927
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Permanent Location Current Location Date acquired Total Checkouts Barcode Date last seen Date last checked out Copy number Koha item type Public note Cost, normal purchase price Cost, replacement price
          Taylor's Library-TU Taylor's Library-TU 2004-07-27 9 1000802776 2019-12-05 2013-10-03 1 Main Collection SHTEx,70002,03,AD    
          Taylor's Library-TU Taylor's Library-TU 2004-07-27 11 1000802265 2019-12-05 2012-06-13 1 Main Collection SHTEx,70002,03,AD    
          Taylor's Library-TU Taylor's Library-TU 2004-07-27 9 1000802264 2019-12-05 2015-11-02 1 Main Collection SCAFS,70006,03,AD    
          Taylor's Library-TU Taylor's Library-TU 2010-09-22 5 5000099776 2019-12-05 2016-03-17 1 Main Collection SHTEx,70002,03,AD 107.03 107.03
          Taylor's Library-TU Taylor's Library-TU 2008-07-24 1 1000810771 2019-12-05 2010-11-24 1 Main Collection SCAFS,70003,03,AD