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Restaurant Financial Management Basics|Raymond S. Schmidgall

Restaurant Financial Management Basics

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Overview

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.

This item is Non-Returnable

Details

  • ISBN-13: 9780471213796
  • ISBN-10: 0471213799
  • Publisher: Wiley
  • Publish Date: October 2002
  • Dimensions: 9.2 x 6.1 x 0.7 inches
  • Shipping Weight: 1.1 pounds
  • Page Count: 352

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