 Restaurant Financial Basics
ISBN: 978-0-471-21379-6
Paperback
352 pages
October 2002
US $30.00
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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. He is the coauthor of Restaurant Law Basics and Food and Beverage Cost Control, Second Edition, both published by Wiley.
JACK D. NINEMEIER, PhD, is a professor at Michigan State University.
DAVID K. HAYES is the managing owner of the Clarion Hotel and Conference Center in Lansing, Michigan. He is the coauthor of Restaurant Law Basics and Food and Beverage Cost Control, Second Edition, both published by Wiley.
JACK D. NINEMEIER, PhD, is a professor at Michigan State University.
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