Restaurant Financial Basics

One of the keys to a successful restaurant business is strong financial management. This volume in the Wiley Restaurant Basics Series provides restaurateurs with the tools necessary to manage their food-based operation by explaining basic accounting principles such as pricing, budgeting, cost control, payroll, and cash flow.

Authors: Raymond S. Schmidgall, David K. Hayes, Jack D. Ninemeier

Format: Paperback

Pages: 352

ISBN-13: 9780471213796

Publication date: 20020918