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Restaurant financial management basics / Raymond S. Schmidgall, David K. Hayes, Jack D. Ninemeier.
Publication details: New York : John Wiley & Sons,, c2002.Description: xiv, 338 p. : ill. ; 24 cmContent type:- text
- unmediated
- volume
- 9780471213796 (pbk.) :
- 0471213799 (pbk.) :
- TX911.3.F5 S36 2002
Contents:
Introduction to financial management chapter -- Debits and credits - the "mechanics" of accounting -- The balance sheet -- The income statement -- Analysis and interpretation of financial statements -- Cash flow -- Understanding cost concepts and breakeven -- Pricing for profits --Operating budgets --Accounting aspects of food and beverage control -- Payroll accounting -- Accounting for fixed and other assets -- Cash and revenue control.
| Item type | Current library | Home library | Shelving location | Call number | Materials specified | Status | Barcode | |
|---|---|---|---|---|---|---|---|---|
Books
|
American University in Dubai | American University in Dubai | Main Collection | TX 911.3 .F5 S36 2002 (Browse shelf(Opens below)) | Copy Type:01 - Books | Available | 603914 |
Includes bibliographical references (p. [327) and index.
Introduction to financial management chapter -- Debits and credits - the "mechanics" of accounting -- The balance sheet -- The income statement -- Analysis and interpretation of financial statements -- Cash flow -- Understanding cost concepts and breakeven -- Pricing for profits --Operating budgets --Accounting aspects of food and beverage control -- Payroll accounting -- Accounting for fixed and other assets -- Cash and revenue control.
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