서브메뉴
검색
Restaurant financial basics - [electronic resource] : Raymond S. Schmidgall, David K. Hayes, Jack D. Ninemeier.
![Restaurant financial basics - [electronic resource] : Raymond S. Schmidgall, David K. Hay...](/Sponge/Images/bookDefaults/NNbookdefaultsmall.png)
Restaurant financial basics - [electronic resource] : Raymond S. Schmidgall, David K. Hayes, Jack D. Ninemeier.
Detailed Information
- 자료유형
- 비도서
- ISBN
- 0471449164 (electronic bk.)
- 미국회청구기호
- TX911.3.F5-S36 2002eb
- DDC
- 647.94/068/1-21
- 저자명
- Schmidgall, Raymond S. , 1945-
- 서명/저자
- Restaurant financial basics - [electronic resource] : Raymond S. Schmidgall, David K. Hayes, Jack D. Ninemeier.
- 발행사항
- Hoboken, N.J. : John Wiley & Sons, c2002.
- 형태사항
- xiv, 338 p. : ill. ; 24 cm.
- 서지주기
- Includes bibliographical references (p. [327]) and index.
- 내용주기
- 완전내용Introduction to financial management -- Debits and credits - the mechanics ofaccounting -- The balance sheet -- The income statement -- Analysis and interpretation of financial statements -- Cash flow -- Understanding cost concepts andbreakeven -- Pricing for profits --Operating budgets --Accounting aspects of food and beverage control -- Payroll accounting -- Accounting for fixed and otherassets -- Cash and revenue control.
- 복제주기
- Electronic reproduction. . Boulder, Colo. : NetLibrary, 2003. Available via World Wide Web. Access may be limited to NetLibrary affiliated libraries.
- 기타저자
- Hayes, David K.
- 기타저자
- NetLibrary, Inc.
- 기타형태저록
- . Original. 0471213799. (DLC) 2002003460. (OCoLC)49320324
- 전자적 위치 및 접속
- . Original. 0471213799. (DLC) 2002003460. (OCoLC)49320324
- Control Number
- gtec:52514
MARC
008030528s2002 nyua sb 001 0 eng d■003 OCoLC
■020 ▼a0471449164 (electronic bk.)
■040 ▼aN▼T▼cN▼T
■05014▼aTX911.3.F5▼bS36 2002eb
■08204▼a647.94/068/1▼221
■090 ▼a ▼b
■1001 ▼aSchmidgall, Raymond S.▼d1945-
■24510▼aRestaurant financial basics▼h[electronic resource] ▼cRaymond S. Schmidgall, David K. Hayes, Jack D. Ninemeier.
■260 ▼aHoboken, N.J. ▼bJohn Wiley & Sons▼cc2002.
■300 ▼axiv, 338 p. ▼bill. ▼c24 cm.
■504 ▼aIncludes bibliographical references (p. [327]) and index.
■5050 ▼aIntroduction to financial management -- Debits and credits - the mechanics ofaccounting -- The balance sheet -- The income statement -- Analysis and interpretation of financial statements -- Cash flow -- Understanding cost concepts andbreakeven -- Pricing for profits --Operating budgets --Accounting aspects of food and beverage control -- Payroll accounting -- Accounting for fixed and otherassets -- Cash and revenue control.
■533 ▼aElectronic reproduction.▼bBoulder, Colo. ▼cNetLibrary▼d2003.▼nAvailable via World Wide Web.▼nAccess may be limited to NetLibrary affiliated libraries.
■6500 ▼aHospitality industry▼xFinance.▼aRestaurant management.
■6557 ▼aElectronic books.▼2local
■7001 ▼aHayes, David K.▼aNinemeier, Jack D.
■7102 ▼aNetLibrary, Inc.
■7761 ▼cOriginal▼z0471213799▼w(DLC) 2002003460▼w(OCoLC)49320324
■8564 ▼3Bibliographic record display▼uhttp://www.netLibrary.com/urlapi.asp?action=summary&v=1&bookid=81941▼zAn electronic book accessible through the World Wide Web;click for information
■994 ▼a92▼bK4R
