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Description - Restaurant Financial Basics by Raymond S. Schmidgall

One of the keys to a successful restaurant business is strong financial management. This volume in the Wiley Restaurant Basics Series provides restaurateurs with the tools necessary to manage their food-based operation by explaining basic accounting principles such as pricing, budgeting, cost control, payroll, and cash flow.

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Book Details

ISBN: 9780471213796
ISBN-10: 0471213799
Format: Paperback
(233mm x 157mm x 19mm)
Pages: 352
Imprint: John Wiley & Sons Inc
Publisher: John Wiley & Sons Inc
Publish Date: 2-Oct-2002
Country of Publication: United States

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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.