Restaurant financial management basics / Raymond S. Schmidgall, David K. Hayes, Jack D. Ninemeier.

By: Schmidgall, Raymond S, 1945-
Contributor(s): Hayes, David K [co-author.] | Ninemeier, Jack D [co-author.]
Publisher: New Jersey : John Wiley & Sons, Inc, c2002Description: xiv, 338 pages ; 23 cmISBN: 0471213799Subject(s): Hospitality industry -- Finance | Restaurant managementDDC classification: 647.94/068/1 LOC classification: 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.
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Circulation 		647.94 Sch5r 2002 (Browse shelf) Available UAMAIN 9839
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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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