Schmidgall, Raymond S.,  1945- <br/><br/>
Restaurant financial management basics / 
Raymond S. Schmidgall, David K. Hayes, Jack D. Ninemeier. 
 - New York :  John Wiley & Sons,,  c2002. 
 - xiv, 338 p. :  ill. ;  24 cm. 
<br/><br/>Includes bibliographical references (p. [327) and index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>0471213799 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Hospitality industry--Finance.<br/>Restaurant management.
<br/><br/><label>Dewey Class. No.: </label>647.940681 SCH