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Restaurant Financial Management Basics - Schmidgall, Raymond S, PH.D., CPA, and Hayes, David K, and Ninemeier, Jack D
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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.

Restaurant Financial Management Basics 2002, Wiley, New York, NY

ISBN-13: 9780471213796

Trade paperback