Paperback (18 Oct 2002)
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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.
| ISBN: | 9780471213796 |
| Publisher: | Wiley |
| Imprint: | John Wiley & Sons, Inc. |
| Pub date: | 18 Oct 2002 |
| DEWEY: | 647.940681 |
| DEWEY edition: | 21 |
| Language: | English |
| Number of pages: | 338 |
| Weight: | 580g |
| Height: | 234mm |
| Width: | 157mm |
| Spine width: | 17mm |
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Paperback
Published 22 Jun 2023
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