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Restaurant Financial Basics
Restaurant Financial Basics
Raymond S. Schmidgall
David K. Hayes
Jack D. Ninemeier
ISBN: 978-0-471-21379-6
©2002
352 pages
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TITLE INFORMATION
Description  |  Author Info  |  Table of Contents  |  Detailed Contents  |  Hallmark Features  |  Sample Chapters
Detailed 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.  

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