Table of Contents: Restaurant financial management basics /

Cover Image

QR Code

Restaurant financial management basics /

Bibliographic Details
Main Author:	Schmidgall, Raymond S., 1945-
Other Authors:	Hayes, David K., Ninemeier, Jack D.
Format:	Book
Language:	English
Published:	New York : John Wiley & Sons,, c2002.
Subjects:	KONAKLAMA ENDÜSTRİSİ > MALİYE. RESTORAN YÖNETİMİ.
Online Access:	Table of contents

Table of Contents:

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.