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Restaurant Financial Basics by Raymond S. Schmidgall
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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.
Wiley; March 2003
354 pages; ISBN 9780471449164
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Title: Restaurant Financial Basics
Author: Raymond S. Schmidgall; David K. Hayes; Jack D. Ninemeier
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