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9780471213796

Restaurant Financial Basics

by ; ;
  • ISBN13:

    9780471213796

  • ISBN10:

    0471213799

  • Edition: 1st
  • Format: Paperback
  • Copyright: 2002-10-02
  • Publisher: Wiley

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Supplemental Materials

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Summary

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 foodservice establishments effectively. 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.

Author Biography

RAYMOND S. SCHMIDGALL, PhD, CPA, is the Hilton Hotels Professor of Hospitality Financial Management at Michigan State University.

Table of Contents

Preface.
1. Introduction to Financial Management.
2. Debits and Credits-The Mechanics of Accounting.
3. The Balance Sheet.
4. The Income Statement.
5. Analysis and Interpretation of Financial Statements.
6. Cash Flow.
7. Understanding Cost Concepts and Break-even.
8. Pricing for Profits.
9. Operating Budgets.
10. Accounting Aspects of Food and Beverage Control.
11. Payroll Accounting.
12. Accounting for Fixed and Other Assets.
13. Cash and Revenue Control.
Recommended Reading.
Index.

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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