Restaurant Financial Management Basics

Name: Restaurant Financial Management Basics
Brand: Wiley
Price: 53.75 AUD

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

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Paperback | 18 September 2002 | Edition Number 1

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Paperback
352 Pages

Dimensions(cm)
22.61 x 14.99 x 2.03

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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.

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