9780471213796

Restaurant Financial Basics

Paperback / softback by Raymond S. Schmidgall, David K. Hayes, Jack D. Ninemeier

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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PRODUCT DETAILS

Format: Paperback / softback, 352 pages Language: English
Dimension: 152 x 15 x 231mm ISBN10: 0471213799
Weight: 567g ISBN13: 9780471213796
Publication Date: 18 Sep 2002 Publisher: Wiley

ABOUT AUTHOR

RAYMOND S. SCHMIDGALL, PhD, CPA, is the Hilton Hotels Professor of Hospitality Financial Management at Michigan State University.

DAVID K. HAYES is the managing owner of the Clarion Hotel and Conference Center in Lansing, Michigan. He is the coauthor of Restaurant Law Basics and Food and Beverage Cost Control, Second Edition, both published by Wiley.

JACK D. NINEMEIER, PhD, is a professor at Michigan State University.

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