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Restaurant financial management basics / (Schmidgall Raymond S)
Bibliographical information (record 145241)
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Restaurant financial management basics /
Author:
 Schmidgall Raymond S Search Author in Amazon Books

Publisher:
John Wiley & Sons,,
ISBN:
 0471213799
Edition:
 c2002.
Classification:
 TX911.3.F5
Dewey:
 647.94/068/1
URL:
http://www.loc.gov/catdir/bios/wiley044/2002003460.html
http://www.loc.gov/catdir/description/wiley036/2002003460.html
http://www.loc.gov/catdir/toc/wiley023/2002003460.html
Additional related names
Detailed notes
    - 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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Items (2)
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Status
Library
Section
4095199940
Item available
NEU Grand Library2nd Floor (TX911.3.F5 S36 2002)
General Collection
4096731941
Item available
NEU Grand Library2nd Floor (TX911.3.F5 S36 2002)
General Collection
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