Beschreibung
Produktdetails
Einband
Taschenbuch
Erscheinungsdatum
02.10.2002
Abbildungen
Charts: 74 B&W, 0 Color; Drawings: 0 B&W, 0 Color; Tables: 0 B&W, 0 Color
Verlag
John Wiley & Sons IncSeitenzahl
352
Maße (L/B/H)
24/16.2/1.7 cm
Gewicht
499 g
Auflage
1. Auflage
Sprache
Englisch
ISBN
978-0-471-21379-6
A complete, practical guide to managing restaurant business finances
One of the keys to a successful restaurant business is strong financial management. This book equips readers with the tools needed to manage the finances of foodservice establishments effectively. Written by expert authors with extensive experience in the field, this accessible resource is filled with valuable information that can be applied to day-to-day operations. It offers concise, down-to-earth coverage of basic accounting topics-including pricing, budgeting, cost control, and cash flow-as well as more specialized information, such as how to establish menu prices.
One of the keys to a successful restaurant business is strong financial management. This book equips readers with the tools needed to manage the finances of foodservice establishments effectively. Written by expert authors with extensive experience in the field, this accessible resource is filled with valuable information that can be applied to day-to-day operations. It offers concise, down-to-earth coverage of basic accounting topics-including pricing, budgeting, cost control, and cash flow-as well as more specialized information, such as how to establish menu prices.
Noch keine Bewertungen vorhanden
Verfassen Sie die erste Bewertung zu diesem Artikel
Helfen Sie anderen Kundinnen und Kunden durch Ihre Meinung.