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Restaurant financial basics / Raymond S. Schmidgall, David K. Hayes and Jack D. Ninemeier

By: Contributor(s): Publication details: New Jersey : John Wiley, c2002.Description: xiv, 338 p.; 24 cmISBN:
  • 0471213799 (pbk.)
  • 9780471213796 (pbk.)
Subject(s): DDC classification:
  • 647.940681 SCH
Contents:
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.
Holdings
Cover image Item type Current library Home library Collection Shelving location Shelf location Call number Materials specified Vol info Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Main Collection Taylor's Library-TU 647.940681 SCH (Browse shelf(Opens below)) 1 Available SCAFS,70003,03,AD 1000810771

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.