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Restaurant Financial Basics

Paperback / softback by RS Schmidgall
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Product Description

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.

Product Details

Format: Paperback / softback, 352 pages Language: English
Dimension: 23.4cm x 15.7cm x 1.7cm ISBN10: 0471213799
Weight: 580g ISBN13: 9780471213796
Publication Date: 18 Oct 2002 Publisher: Wiley

About Author

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

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The complete, practical guide to managing the business side of a restaurant

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