000			01834cam a2200385 a 4500
001			2002003460
003			DLC
005			20240430144523.0
008			020305s2002 nyua b 001 0 eng
010			_a 2002003460
020			_a9780471213796 (pbk.) : _c35.00
020			_a0471213799 (pbk.) : _c35.00
050	0	0	_aTX911.3.F5 _bS36 2002
069			_a00164738
090			_aTX 911.3 .F5 S36 2002
090			_aTX 911.3 .F5 S36 2002
100	1		_aSchmidgall, Raymond S., _d1945- _9106788
245	1	0	_aRestaurant financial management basics / _cRaymond S. Schmidgall, David K. Hayes, Jack D. Ninemeier.
260			_aNew York : _bJohn Wiley & Sons,, _cc2002.
300			_axiv, 338 p. : _bill. ; _c24 cm.
504			_aIncludes bibliographical references (p. [327) and index.
505	0		_aIntroduction to financial management chapter -- 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.
650		0	_aHospitality industry _xFinance. _99091
650		0	_aRestaurant management. _9106793
700	1		_aHayes, David K. _9106795
700	1		_aNinemeier, Jack D. _9106797
852			_9p35.00 _y05-25-2010
907			_a24058 _b08-06-10 _c08-06-10
942			_cBOOK _05
998			_aaudmc _b05-25-10 _cm _da _e- _feng _gnyu _h0
935			_aPO39186
945			_g0 _i603914 _j0 _laudmc _nCopy Type:01 - Books _o- _p128.63 _q- _r- _s- _t1 _u5 _v6 _w5 _x0 _yi10313734 _z08-06-10
999			_c24058 _d24058