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OverviewOne 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. Full Product DetailsAuthor: Raymond S. Schmidgall , David K. Hayes , Jack D. NinemeierPublisher: John Wiley & Sons Inc Imprint: John Wiley & Sons Inc Dimensions: Width: 15.50cm , Height: 2.00cm , Length: 23.40cm Weight: 0.567kg ISBN: 9780471213796ISBN 10: 0471213799 Pages: 352 Publication Date: 18 October 2002 Audience: Professional and scholarly , General/trade , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: In stock  We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsReviewsAuthor InformationRAYMOND 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. Tab Content 6Author Website:Countries AvailableAll regions |
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