Restaurant financial basics - Schmidgall, Raymond S., 1945- (John Wiley & Sons, 2002)
Age Group: Adult
Introduction to financial management -- 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.
Keywords: Hospitality Industry -- Finance