TY  - BOOK
AU  - Schmidgall, Raymond S., 1945-
TI  - Restaurant financial management basics
SN  - 9780471213796
U1  - 647.94'0 
PY  - 2002///
CY  - New York
PB  - John Wiley & Sons
KW  - Hospitality Industry -- Finance
N1  - 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
ER  -