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| 999 |
_c6520 _d6520 |
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| 003 | KKBBM | ||
| 005 | 20230921111958.0 | ||
| 008 | 180726s2002 my a b 001 0 eng d | ||
| 020 | _a0471213799 | ||
| 040 |
_aKKBBM _cKKBBM _beng |
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| 082 | 0 | 0 |
_a647.940681 SCH _221 |
| 100 | 1 |
_aSchmidgall, Raymond S., _d1945- _94330 |
|
| 245 | 1 | 0 |
_aRestaurant financial management basics / _cRaymond S. Schmidgall, David K. Hayes, Jack D. Ninemeier. |
| 260 |
_aNew York : _bJohn Wiley & Sons,, _cc2002. |
||
| 300 |
_axiv, 338 p. : _bill. ; _c24 cm. |
||
| 504 | _aIncludes bibliographical references (p. [327) and index. | ||
| 505 | 0 | _aIntroduction 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. | |
| 650 | 0 |
_aHospitality industry _xFinance. _94331 |
|
| 650 | 0 |
_aRestaurant management. _91869 |
|
| 700 | 1 |
_aHayes, David K. _93036 |
|
| 700 | 1 |
_aNinemeier, Jack D. _93037 |
|
| 942 |
_2ddc _cBK |
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