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Restaurant Financial Basics, 1st Edition

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

ISBN: 978-0-471-21379-6

September 2002

352 pages

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Restaurant Financial Basics, 1st Edition

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

E-Book Rental (150 Days)
978-0-470-88642-7R150
November 2014
CAD $16.00
E-Book
978-0-470-88642-7
November 2014
CAD $38.95
Paperback
978-0-471-21379-6
September 2002
CAD $47.00
Description
A complete, practical guide to managing restaurant business finances
One of the keys to a successful restaurant business is strong financial management. This book equips readers with the tools needed to manage the finances of foodservice establishments effectively. Written by expert authors with extensive experience in the field, this accessible resource is filled with valuable information that can be applied to day-to-day operations. It offers concise, down-to-earth coverage of basic accounting topics-including pricing, budgeting, cost control, and cash flow-as well as more specialized information, such as how to establish menu prices.
About the Author
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.
Features
  • First book about managing the finances of a restaurant business.
  • Authors: Schmidgall is the leading authority on accounting and financial issues in the foodservice industry and all authors have a combination of industry and academic experience which allows them to provide key concepts in an instructional but professional-level way.
  • Provides basic financial information with restaurant applications, so it is aimed at the Restaurant Owner/Manager rather than the generic small business owner.
  • Includes information on such important topics as payroll, pricing, revenues, costs, and cash flow.
  • A separate chapter on how to value a restaurant business for sale or purchase.
  • Part of the Wiley Restaurant Basics Series
To Purchase this product, please visit
https://dev.store.wiley.com/en-ca/Restaurant+Financial+Basics%2C+1st+Edition-p-9780471213796