Restaurant financial basics / Raymond S. Schmidgall, David K. Hayes and Jack D. Ninemeier.
Material type: TextPublication details: New York ; Chichester : Wiley, 2002.Description: xiv, 338 p. : ill. ; 24 cmISBN:- 0471213799 (pbk.)
- 9780471213796 (pbk.)
- 647.940681 SCH
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Standard Loan | Moylish Library Main Collection | 647.940681 SCH (Browse shelf(Opens below)) | 1 | Available | 39002100405738 |
Enhanced descriptions from Syndetics:
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.
Includes bibliographical references and index.
Introduction to financial management chapter -- Debits and credits - the mechanics of accounting -- The balance sheet -- The income statement -- Analysis and interpretation of financial statements -- Cash flow -- Understanding cost concepts and breakeven -- Pricing for profits --Operating budgets --Accounting aspects of food and beverage control -- Payroll accounting -- Accounting for fixed and other assets -- Cash and revenue control.
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.
Table of contents provided by Syndetics
- Preface (p. ix)
- 1 Introduction to Financial Management (p. 1)
- 2 Debits and Credits--The Mechanics of Accounting (p. 17)
- 3 The Balance Sheet (p. 57)
- 4 The Income Statement (p. 79)
- 5 Analysis and Interpretation of Financial Statements (p. 101)
- 6 Cash Flow (p. 133)
- 7 Understanding Cost Concepts and Break-even (p. 155)
- 8 Pricing for Profits (p. 177)
- 9 Operating Budgets (p. 203)
- 10 Accounting Aspects of Food and Beverage Control (p. 229)
- 11 Payroll Accounting (p. 257)
- 12 Accounting for Fixed and Other Assets (p. 279)
- 13 Cash and Revenue Control (p. 293)
- Recommended Reading (p. 327)
- Index (p. 329)
Author notes provided by Syndetics
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.
Jack D. Ninemeier, PhD, is a professor at Michigan State University.