Restaurant Financial Basics

by Raymond S. Schmidgall, David K Hayes, and Jack D Ninemeier

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Book cover for Restaurant Financial Basics

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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.

  • ISBN10 0471213799
  • ISBN13 9780471213796
  • Publish Date 18 October 2002
  • Publish Status Active
  • Publish Country US
  • Imprint John Wiley & Sons Inc
  • Format Paperback
  • Pages 352
  • Language English