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Item Details
Title: RESTAURANT FINANCIAL BASICS
By: Raymond S. Schmidgall, David K. Hayes, Jack D. Ninemeier
Format: Paperback

List price: £33.00
Our price: £29.70
Discount:
10% off
You save: £3.30
ISBN 10: 0471213799
ISBN 13: 9780471213796
Availability: Usually dispatched within 1-3 weeks.
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Stock: Currently 0 available
Publisher: JOHN WILEY & SONS INC
Pub. date: 2 October, 2002
Pages: 352
Description: 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.
Synopsis: 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.
Publication: US
Imprint: John Wiley & Sons Inc
Returns: Returnable
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FOOD AND BEVERAGE COST CONTROL
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FOOD AND BEVERAGE COST CONTROL (HB)
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FOOD AND BEVERAGE COST CONTROL (PB)
FOOD AND BEVERAGE COST CONTROL (PB)
FOUNDATIONS OF LODGING MANAGEMENT (HB)
FOUNDATIONS OF LODGING MANAGEMENT (HB)
FOUNDATIONS OF LODGING MANAGEMENT: PEARSON NEW INTERNATIONAL EDITION (PB)
HOSPITALITY OPERATIONS (HB)
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HOTEL OPERATIONS MANAGEMENT (HB)
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HOTEL OPERATIONS MANAGEMENT (HB)
HUMAN RESOURCES MANAGEMENT IN THE HOSPITALITY INDUSTRY (HB)
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HUMAN RESOURCES MANAGEMENT IN THE HOSPITALITY INDUSTRY + STUDY GUIDE SET (HB)
HUMAN RESOURCES MANAGEMENT IN THE HOSPITALITY INDUSTRY, SECOND EDITION (HB)
MANAGERIAL ACCOUNTING FOR THE HOSPITALITY INDUSTRY (HB)
MANAGERIAL ACCOUNTING FOR THE HOSPITALITY INDUSTRY (PB)
MANAGERIAL ACCOUNTING FOR THE HOSPITALITY INDUSTRY STUDY GUIDE (PB)
MANAGING EMPLOYEES IN FOODSERVICE OPERATIONS (PB)
MARKETING IN FOODSERVICE OPERATIONS (PB)
PROCUREMENT OF HOSPITALITY RESOURCES (HB)
PROFESSIONAL FRONT OFFICE MANAGEMENT (HB)
PROFESSIONAL FRONT OFFICE MANAGEMENT: PEARSON NEW INTERNATIONAL EDITION (PB)
PURCHASING (HB)
RESTAURANT
RESTAURANT (PB)
RESTAURANT FINANCIAL BASICS
RESTAURANT FINANCIAL BASICS (HB)
RESTAURANT OPERATIONS MANAGEMENT (HB)
REVENUE MANAGEMENT FOR THE HOSPITALITY INDUSTRY (HB)
REVENUE MANAGEMENT FOR THE HOSPITALITY INDUSTRY (PB)
SUCCESSFUL MANAGEMENT IN FOODSERVICE OPERATIONS
SUPERINTENDENT'S HANDBOOK OF FINANCIAL MANAGEMENT (HB)
THE PROFESSIONAL KITCHEN MANAGER (PB)
THE PROFESSIONAL RESTAURANT MANAGER (PB)
THE RESTAURANT (HB)


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