Restaurant Financial Management Basics

1. Auflage 2002
ISBN: 978-0-471-21379-6
Verlag: Wiley

Buch, Englisch, 352 Seiten, Format (B × H): 162 mm x 240 mm, Gewicht: 499 g

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.

Autoren/Hrsg.

Schmidgall, Raymond S

Hayes, David K

Ninemeier, Jack D

Fachgebiete

• Technische Wissenschaften Sonstige Technologien | Angewandte Technik Sonstige Technologien
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)

Inhaltsverzeichnis

Preface.

1. Introduction to Financial Management.

2. Debits and Credits-The Mechanics of Accounting.

3. The Balance Sheet.

4. The Income Statement.

5. Analysis and Interpretation of Financial Statements.

6. Cash Flow.

7. Understanding Cost Concepts and Break-even.

8. Pricing for Profits.

9. Operating Budgets.

10. Accounting Aspects of Food and Beverage Control.

11. Payroll Accounting.

12. Accounting for Fixed and Other Assets.

13. Cash and Revenue Control.

Recommended Reading.

Index.

Über Autor(innen)

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.