Wiley Publishers Since 1807   Shopping Cart  Shopping Cart  My Account  Help  Contact Us  
Home Technology Solutions Who's My Rep About Wiley
 
Product Search
Home > Hospitality and Culinary Arts > Hospitality > Hospitality Finance
Restaurant Financial Basics
Restaurant Financial Basics
Raymond S. Schmidgall
David K. Hayes
Jack D. Ninemeier
ISBN: 978-0-471-21379-6
©2002
352 pages
INSTRUCTORS
STUDENTS
TITLE INFORMATION
Description  |  Author Info  |  Table of Contents  |  Detailed Contents  |  Hallmark Features  |  Sample Chapters
Table of Contents
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 Breakeven
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
 

Printer-ready version of this page E-mail a friend about this product

Copyright © 2000-2008 by John Wiley & Sons, Inc. or related companies. All rights reserved. Please read our Privacy Policy