000			00963nam a2200193 a 4500
001			55113
005			20260219123751.0
020			_a9780471213796
040			_aAIS _dAIS
100			_aSchmidgall, Raymond S., 1945-
245			_aRestaurant financial basics
082			_a647.94`0
260			_bJohn Wiley & Sons _c2002
300			_axiv, 338 p. : ill. ; ; 24 cm.
500			_aAge Group: Adult
500			_a 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.
500			_aIncludes bibliographical references (p. [327]) and index.
650			_aHospitality Industry -- Finance
999			_c55113 _d55113