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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 |
Browsing American University in Dubai shelves, Shelving location: Main Collection Close shelf browser (Hides shelf browser)
| TX 910 .F8 S667 2001 The invention of the restaurant : Paris and modern gastronomic culture / | TX 910 .G4 T263 2007 Berlin, hotels & more | TX 910.5 .S33 A3 1997 Pour your heart into it : how Starbucks built a company one cup at a time / | TX 911.3 .F5 S36 2002 Restaurant financial management basics / | TX 911.3.F75 T66 2013 Heads in beds : a reckless memoir of hotels, hustles, and so-called hospitality / | TX 911.3 .M24 M55 2007 Restaurant management : customers, operations, and employees / | TX 911.3 .M27 A426 2000 Foodservice planning : layout, design, and equipment / |
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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