Restaurant Financial Basics

Name: Restaurant Financial Basics
SKU: 2099964
Price: 52.00 NZD
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Description

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.

Release date NZ

October 18th, 2002

Author

Audiences

General (US: Trade)
Professional & Vocational
Technical / Manuals

Illustrations

Charts: 74 B&W, 0 Color; Drawings: 0 B&W, 0 Color; Tables: 0 B&W, 0 Color

Pages

352

Dimensions

152x229x18

ISBN-13

9780471213796

Product ID

2099964

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