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Restaurant financial management basics

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Published by John Wiley & Sons in New York .
Written in English

Subjects:

  • Hospitality industry -- Finance.,
  • Restaurant management.

Book details:

Edition Notes

Includes bibliographical references (p. [327) and index.

StatementRaymond S. Schmidgall, David K. Hayes, Jack D. Ninemeier.
ContributionsHayes, David K., Ninemeier, Jack D.
Classifications
LC ClassificationsTX911.3.F5 S36 2002
The Physical Object
Paginationxiv, 338 p. :
Number of Pages338
ID Numbers
Open LibraryOL3552702M
ISBN 100471213799
LC Control Number2002003460

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Raymond S. Schmidgall is the author of Restaurant Financial Management Basics ( avg rating, 40 ratings, 1 review, published ), Hospitality Indust /5. 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. Written by expert authors with extensive experience in the field, this accessible resource is filled with valuable information that can be applied to day-to-day operations. Restaurant Financial Basics gives restaurant managers the financial knowledge and tools they need to understand, analyze, and report their restaurant′s finances accurately–and use that data to help run the business effectively. A restaurant profit and loss statement (also known as an income statement, statement of earnings, or statement of operations) is a management tool used to review the total revenue and expenses of a business in a given period of time. At its most basic level, a .