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.
1. Introduction to Financial Management.
2. Debits and Credits-The Mechanics of Accounting.
3. The Balance Sheet.
4. The Income Statement.
5. Analysis and Interpretation of Financial Statements.
6. Cash Flow.
7. Understanding Cost Concepts and Break-even.
8. Pricing for Profits.
9. Operating Budgets.
10. Accounting Aspects of Food and Beverage Control.
11. Payroll Accounting.
12. Accounting for Fixed and Other Assets.
13. Cash and Revenue Control.
- 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