| 000 | 00994nam a2200193 a 4500 | ||
|---|---|---|---|
| 001 | 55128 | ||
| 005 | 20260219123752.0 | ||
| 020 | _a9780471213796 | ||
| 040 |
_aAIS _dAIS |
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| 100 | _aSchmidgall, Raymond S., 1945- | ||
| 245 | _aRestaurant financial management basics | ||
| 082 | _a647.94'0 | ||
| 260 |
_aNew York _bJohn Wiley & Sons _cc2002 |
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| 300 | _axiv, 338 p. : ill. ; ; 24 cm. | ||
| 500 | _aAge Group: Adult | ||
| 500 | _a 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. | ||
| 500 | _aIncludes bibliographical references (p. [327) and index. | ||
| 650 | _aHospitality Industry -- Finance | ||
| 999 |
_c55128 _d55128 |
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