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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 food service establishments
effectively. |
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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. |
| DESCRIPTION |
| Authors |
Raymond S. Schmidgall, David K. Hayes, Jack
D. Ninemeier |
| Publisher |
John Wiley |
| Year of release |
2002 |
| Format |
Softcover |
| Pages |
338 pages |
| ISBN |
0-471-21379-9 |
| Price |
45.50$ |
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| Bilingual |
No |
| Available in French |
No |
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2000-2012
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Téléphone: (514) 954-1633 · Ligne sans frais:
1-888-834-1633 · Courriel: infos@pubgouv.com |
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