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Restaurant Financial Basics
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Restaurant Financial Basics
Raymond S. Schmidgall | David K. Hayes | Jack D. Ninemeier
Business & Economics / Industries / Hospitality, Travel & Tourism
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.
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.
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.
| Publication Date: | 02 October 2002 |
| Publisher: | Wiley |
| Imprint: | Wiley |
| ISBN-13: | 9780471213796 |
| Format: | Paperback / softback |
| Page Count: | 352 |
| Weight (oz): | 19.2 |