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Restaurant Financial Basics
Raymond S. Schmidgall, John M. Walker · 2006 · 784 pages
Hotel & catering trades
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About this book
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.
Appears in these reading paths
Restaurant Management: Best Books to Run a Profitable Restaurant
Beginner5books52 hrs4 stages
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