Restaurant financial basics / Raymond S. Schmidgall, David K. Hayes, Jack D. Ninemeier.

ISBN:

9780471213796

Title:

Author:

Schmidgall, Raymond S., 1945-

Personal Author:

Schmidgall, Raymond S., 1945-

Publication Information:

New York : John Wiley & Sons, c2002.

Physical Description:

338 p.

General Note:

Includes index.

Contents:

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.

Subject Term:

Hospitality industry -- Finance.

Restaurant management.

Added Author:

Hayes, David K.

Ninemeier, Jack D.

Format:

Books

Publication Date:

2002

Publication Information:

New York : John Wiley & Sons, c2002.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
647.940681 SCH	Book	1	Standard shelving location	Searching... Unknown
647.940681 SCH	Book	2	Standard shelving location	Searching... Unknown

Bound With These Titles

On Order

Summary

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.

Author Notes

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.

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

Available:*

Bound With These Titles

On Order

Summary

Summary

Author Notes

Table of Contents