Restaurant financial management basics

By:

Schmidgall, Raymond S., 1945-

Material type: Text

TextPublication details: New York John Wiley & Sons c2002Description: xiv, 338 p. : ill. ; ; 24 cmISBN:

9780471213796

Subject(s):

Hospitality Industry -- Finance

DDC classification:

647.94'0

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Holdings
Item type	Current library	Home library	Collection	Call number	Copy number	Status	Barcode
Books	MDIS Tashkent Learning Resource Center	MDIS Tashkent Learning Resource Center	Book;Reference;Reference Section (LRC B)	647.94'0 (Browse shelf(Opens below))	1	Available	TKB006664

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Age Group: Adult

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.

Includes bibliographical references (p. [327) and index.

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