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Sale

Restaurant Financial Management Basics

by Raymond S. Schmidgall, Jack D. Ninemeier, David K. Hayes
Save up to 9%
Restaurant Financial Management Basics - Thryft
Restaurant Financial Management Basics - Thryft

Financial mastery for thriving restaurant businesses.

If you're passionate about making your restaurant not just a culinary hit but also a financial success, this book is your ally. Think of it as a GPS for navigating the complex finances of food service. It doesn't just educate; it empowers managers with hands-on tools for budgeting mastery and menu pricing acumen. Delve into its pages, and you'll be managing cash flow and costs with the confidence of a seasoned pro.

Note: While we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.
Sale

Restaurant Financial Management Basics

by Raymond S. Schmidgall, Jack D. Ninemeier, David K. Hayes
Save up to 9%
Condition guide

Book Condition Guide

Books in Like New Condition

This book may contain very minor cosmetic defects, but it is in pristine condition. There should be no yellowing, no foxing, no water damage, and no annotations of any kind on the cover and the pages. For paperbacks, there should not be any crease marks on the spine. This book is good as new — lucky you!

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Very Good Condition

This book has been used, but it is still in a clean condition. There should be no foxing or annotations of any kind on the inner pages, but a sparse amount may be present on the cover, title pages, or outside edges of the book. There should be no water damage of any kind. For paperbacks, there may be light crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Good Condition

We do our best to ensure the quality of our books, but there is no escaping the wear and tear that comes with time. Slight foxing and some annotations may be present on the pages and the cover. There should be no water damage of any kind. For paperbacks, there may be several crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Well Read Condition

This is a well-read book, which means that the previous owner probably really enjoyed it! The cover and pages may include moderate foxing and annotations, but the text is not obscured and still readable. Moderate cosmetic defects and minor water damage may be present on the edges of the book. For paperbacks, there may be multiple crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

 

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ISBN: 9780471213796
Authors: Raymond S. Schmidgall, Jack D. Ninemeier, David K. Hayes
Publisher: John Wiley & Sons Inc
Date of Publication: 2002-10-02
Format: Paperback
Related Collections: Business, Economics
Related Topics: Finance, Management, Finance, Money
Goodreads rating: 3.58
(rated by 43 readers)

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.
 

Financial mastery for thriving restaurant businesses.

If you're passionate about making your restaurant not just a culinary hit but also a financial success, this book is your ally. Think of it as a GPS for navigating the complex finances of food service. It doesn't just educate; it empowers managers with hands-on tools for budgeting mastery and menu pricing acumen. Delve into its pages, and you'll be managing cash flow and costs with the confidence of a seasoned pro.

Note: While we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.