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Restaurant financial management basics / Raymond S. Schmidgall, David K. Hayes, Jack D. Ninemeier.

By: Contributor(s): Material type: TextTextPublication details: New York : John Wiley & Sons,, c2002.Description: xiv, 338 p. : ill. ; 24 cmISBN:
  • 0471213799
Subject(s): DDC classification:
  • 647.940681 SCH 21
Contents:
Introduction to financial management chapter -- Debits and credits - the "mechanics" of accounting -- The balance sheet -- The income statement -- Analysis and interpretation of financial statements -- Cash flow -- Understanding cost concepts and breakeven -- Pricing for profits --Operating budgets --Accounting aspects of food and beverage control -- Payroll accounting -- Accounting for fixed and other assets -- Cash and revenue control.
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Holdings
Item type Current library Collection Call number Status Date due Barcode
Books Books PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG New Materials Shelf NFIC 647.940681 SCH (Browse shelf(Opens below)) Available 03093
Books Books PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG New Materials Shelf NFIC 647.940681 SCH (Browse shelf(Opens below)) Available 03908
Books Books PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG New Materials Shelf NFIC 647.940681 SCH (Browse shelf(Opens below)) Available 05150

Includes bibliographical references (p. [327) and index.

Introduction to financial management chapter -- Debits and credits - the "mechanics" of accounting -- The balance sheet -- The income statement -- Analysis and interpretation of financial statements -- Cash flow -- Understanding cost concepts and breakeven -- Pricing for profits --Operating budgets --Accounting aspects of food and beverage control -- Payroll accounting -- Accounting for fixed and other assets -- Cash and revenue control.

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