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20161229175217.0 |
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020305s2002 nyua b 001 0 eng |
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|a eng
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|a TR7VH
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|a TX911.3.F5
|b SCH 2002
|
| 100 |
1 |
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|a Schmidgall, Raymond S.,
|d 1945-
|9 178532
|
| 245 |
1 |
0 |
|a Restaurant financial management basics /
|c Raymond S. Schmidgall, David K. Hayes, Jack D. Ninemeier.
|
| 260 |
|
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|a New York :
|b John Wiley & Sons,,
|c c2002.
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| 300 |
|
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|a xiv, 338 s. :
|b res. ;
|c 24 cm.
|
| 500 |
|
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|a Dizin var.
|
| 504 |
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|a Bibliyografya var.
|
| 505 |
0 |
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|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.
|
| 650 |
|
4 |
|a KONAKLAMA ENDÜSTRİSİ
|x MALİYE.
|9 178533
|
| 650 |
|
4 |
|a RESTORAN YÖNETİMİ.
|9 149642
|
| 700 |
1 |
|
|a Hayes, David K.
|9 121007
|
| 700 |
1 |
|
|a Ninemeier, Jack D.
|9 121423
|
| 856 |
4 |
1 |
|3 Table of contents
|u http://www.loc.gov/catdir/toc/wiley023/2002003460.html
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| 942 |
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|d 2005-05-03
|e S
|l 3
|o TX911.3.F5 SCH 2002
|p 0067924
|r 2018-05-21
|s 2018-05-11
|t 1
|w 2005-05-03
|y KT
|