Restaurant Financial Basics

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

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.

Genres: Business, Management

352 pages, Paperback

First published October 2, 2002

Reviews

[Lawrence P. (Pat) Pulliam, CPA · Rating 2 out of 5]

Just used for reference, narrow area. Not in depth. Just provides general information but helpful.