A concise reference for food and beverage professionals who wish to sell or buy an existing foodservice operation. Based on the author's many years of personal experience, this detailed guide presents a wealth of information on valuation principles and procedures, sales terms and conditions, sales and purchase strategies. Shows how the value of a foodservice is determined from both the seller's and the buyer's point of view. It also discusses the techniques involved in finalizing a sale, including buying and selling strategies, closing procedures and alternative methods of financing the purchase. An appendix contains a case study illustrating the determination of an acceptable sales price from the seller's and the buyer's vantage points.
- ISBN10 0471512095
- ISBN13 9780471512097
- Publish Date 10 May 1990 (first published 1 January 1985)
- Publish Status Active
- Publish Country US
- Imprint John Wiley & Sons Inc
- Edition 2nd Edition
- Format Paperback
- Pages 272
- Language English