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Textbook
Restaurant Financial BasicsISBN: 978-0-471-21379-6
Paperback
352 pages
October 2002, ©2002
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- First book about managing the finances of a restaurant business.
- Authors: Schmidgall is the leading authority on accounting and financial issues in the foodservice industry and all authors have a combination of industry and academic experience which allows them to provide key concepts in an instructional but professional-level way.
- Provides basic financial information with restaurant applications, so it is aimed at the Restaurant Owner/Manager rather than the generic small business owner.
- Includes information on such important topics as payroll, pricing, revenues, costs, and cash flow.
- A separate chapter on how to value a restaurant business for sale or purchase.
- Part of the Wiley Restaurant Basics Series
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