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One of the keys to a successful restaurant business is strong financial management. This volume in the Wiley Restaurant Basics Series provides restaurateurs with the tools necessary to manage their food-based operation by explaining basic accounting principles such as pricing, budgeting, cost control, payroll, and cash flow.
Author Biography
RAYMOND S. SCHMIDGALL, PhD, CPA, is the Hilton Hotels Professor of Hospitality Financial Management at Michigan State University.
DAVID K. HAYES is the managing owner of the Clarion Hotel and Conference Center in Lansing, Michigan. He is the coauthor of Restaurant Law Basics and Food and Beverage Cost Control, Second Edition, both published by Wiley. JACK D. NINEMEIER, PhD, is a professor at Michigan State University.We are committed to protecting your rights under the Consumer Guarantees Act and working with our suppliers to assist with warranty claims. Products sold by Mighty Ape will be covered by a Manufacturer's Warranty for at least a one-year period from the date of purchase.
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