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Restaurant Financial Management Basics

Restaurant Financial Management Basics

by Schmidgall, Raymond S
No customer reviews yet ISBN 9780471213796

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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Pub dateOct 2, 2002
ISBN-100471213799
ISBN-139780471213796
LanguageEnglish
Last updated 2026-04-06 03:49
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