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Restaurant Financial Management Basics
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
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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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