Restaurant financial management basics - Schmidgall, Raymond S., 1945-; Hayes, David K.; Ninemeier, Jack D. (New York : John Wiley & Sons, 2002)
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.
Includes bibliographical references (p. [327) and index.
Keywords: Hospitality industry -- Finance; Restaurant management