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|2 21
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|a Schmidgall, Raymond S.,
|d 1945-
|
| 245 |
1 |
0 |
|a Restaurant financial basics /
|c Raymond S. Schmidgall, David K. Hayes, Jack D. Ninemeier.
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| 260 |
|
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|a Hoboken, N.J. :
|b John Wiley & Sons,
|c c2002.
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| 300 |
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|a 1 online resource.
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| 336 |
|
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references (p. [327]) and index.
|
| 505 |
0 |
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|a Introduction to financial management -- Debits and credits - the mechanics of accounting -- The balance sheet -- The income statement -- Analysis and interpretation of financial statements -- Cash flow -- Understanding cost concepts and breakeven -- Pricing for profits --Operating budgets --Accounting aspects of food and beverage control -- Payroll accounting -- Accounting for fixed and other assets -- Cash and revenue control.
|
| 533 |
|
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|a Electronic reproduction.
|b Boulder, Colo. :
|c NetLibrary,
|d 2003.
|n Available via World Wide Web.
|n Access may be limited to NetLibrary affiliated libraries.
|
| 650 |
|
0 |
|a Hospitality industry
|x Finance.
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| 650 |
|
0 |
|a Restaurant management.
|
| 700 |
1 |
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|a Hayes, David K.
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| 700 |
1 |
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|a Ninemeier, Jack D.
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| 710 |
2 |
|
|a NetLibrary, Inc.
|
| 730 |
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|a NetLibrary
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| 776 |
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|c Original
|z 0471213799
|w (DLC) 2002003460
|w (OCoLC)49320324
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|u https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=81941&authtype=ip,sso&custid=s4672406
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|a 1639870
|b 04-22-21
|c 05-24-10
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|a Middle Tennessee State University
|b Main
|c James E. Walker Library
|d Electronic Resources
|t 0
|e TX911.3.F5 S36 2002eb
|h Library of Congress classification
|
