Restaurant financial basics / Raymond S. Schmidgall, David K. Hayes and Jack D. Ninemeier
By: Schmidgall, Raymond S.
Contributor(s): Hayes, David K | Ninemeier, Jack D.
Publisher: New Jersey : John Wiley, c2002Description: xiv, 338 p.; 24 cm.ISBN: 0471213799 (pbk.); 9780471213796 (pbk.).Subject(s): Hospitality industry -- Finance | Restaurant managementDDC classification: 647.940681Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
---|---|---|---|---|---|---|---|---|
Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 2, TierNo 4, BayNo 5 |
647.940681 SCH 2002 (Browse shelf) | 1 | Available | SHTEx,70002,03,AD | 5000099776 | |
Main Collection | Taylor's Library-TU | 647.940681 SCH (Browse shelf) | 1 | Available | SCAFS,70003,03,AD | 1000810771 | ||
Main Collection | Taylor's Library-TU | 647.940681 SCH (Browse shelf) | 1 | Available | SHTEx,70002,03,AD | 1000802776 | ||
Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 2, TierNo 4, BayNo 5 |
647.940681 SCH (Browse shelf) | 1 | Available | SHTEx,70002,03,AD | 5000028890 | |
Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 2, TierNo 4, BayNo 5 |
647.940681 SCH (Browse shelf) | 1 | Available | SCAFS,70006,03,AD | 5000028754 |
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.