Restaurant Financial Basics, 1st Edition

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https://dev.store.wiley.com/en-hk/Restaurant+Financial+Basics%2C+1st+Edition-p-9780471213796

Restaurant Financial Basics, 1st Edition

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

Description

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.

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-hk/Restaurant+Financial+Basics%2C+1st+Edition-p-9780471213796

Restaurant Financial Basics, 1st Edition

Digital Evaluation Copy

Restaurant Financial Basics, 1st Edition