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OverviewA 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. Full Product DetailsAuthor: John M. Stefanelli (University of Nevada, Las Vegas)Publisher: John Wiley & Sons Inc Imprint: John Wiley & Sons Inc Edition: 2nd edition Dimensions: Width: 16.00cm , Height: 2.10cm , Length: 23.40cm Weight: 0.490kg ISBN: 9780471512097ISBN 10: 0471512095 Pages: 272 Publication Date: 10 May 1990 Audience: Professional and scholarly , General/trade , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: Out of stock  The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available. Table of ContentsReviewsAuthor InformationJohn M. Stefanelli is a Professor in the Food and Beverage Management Department at William F. Harrah College of Hotel Administration at the University of Nevada Las Vegas. Tab Content 6Author Website:Countries AvailableAll regions |
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