Schmidgall, Raymond S., 1945- <br/><br/>
Restaurant financial management basics 

 - New York  John Wiley & Sons  c2002 
 - xiv, 338 p. : ill. ; ; 24 cm. 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>9780471213796 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Hospitality Industry -- Finance
<br/><br/><label>Dewey Class. No.: </label>647.94'0