Restaurant Financial Basics
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Restaurant Financial Basics by Raymond S. Schmidgall
Book DescriptionA complete, practical guide to managing restaurant business finances One of the keys to a successful restaurant business is strong financial management. This book equips readers with the tools needed to manage the finances of foodservice establishments effectively. Written by expert authors with extensive experience in the field, this accessible resource is filled with valuable information that can be applied to day-to-day operations. It offers concise, down-to-earth coverage of basic accounting topics-including pricing, budgeting, cost control, and cash flow-as well as more specialized information, such as how to establish menu prices.
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Book DetailsISBN: 9780471213796
(234mm x 160mm x 16mm)
Imprint: John Wiley & Sons Inc
Publisher: John Wiley and Sons Ltd
Publish Date: 18-Oct-2002
Country of Publication: United States
Books By Author Raymond S. Schmidgall
Superintendent's Handbook of Financial Management, Hardback (October 2003)» View all books by Raymond S. Schmidgall
This helpful resource covers all aspects of financial management concepts for golf course superintendents and also serves as a guide for studying for the financial management section of the GCSAA certification exam. It addresses commonly encountered problems and offers worked-out solutions for solving and preventing them from happening.
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Author Biography - Raymond S. Schmidgall
RAYMOND S. SCHMIDGALL, PhD, CPA, is the Hilton Hotels Professor of Hospitality Financial Management at Michigan State University. DAVID K. HAYES is the managing owner of the Clarion Hotel and Conference Center in Lansing, Michigan. He is the coauthor of Restaurant Law Basics and Food and Beverage Cost Control, Second Edition, both published by Wiley. JACK D. NINEMEIER, PhD, is a professor at Michigan State University.
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