Logo
FULIOPAC 

FOUNDATION UNIVERSITY LIBRARY INTEGRATED ONLINE PUBLIC ACCESS CATALOG

 Home  About Us   Libraries   Services  AI (Artificial Intelligence)  FULELR   FULOG-InS  CoRe   e-Books e-Resources  Databases   Gale Complete  Gender&Development  Thesis/Dissertation   BP/Capstone/FS   DigiLib   Lists   CourseReserves   FilOnline  

Restaurant Financial Basics / (Record no. 3275)

MARC details
000 -LEADER
fixed length control field 03247nam a22004097a 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20230831095846.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 230831b |||||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781984659460
Terms of availability [paperback].
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Terms of availability Mindmovers :
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Terms of availability ₱5,400.00
040 ## - CATALOGING SOURCE
Language of cataloging English
Transcribing agency Foundation University Library
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 647.95086
Item number T41 2022
110 ## - MAIN ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element 3G E-Learning
Relator term Author
245 ## - TITLE STATEMENT
Title Restaurant Financial Basics /
Statement of responsibility, etc. by 3G E-Learning
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. New York, NY :
Name of publisher, distributor, etc. 3G E-Learning,
Date of publication, distribution, etc. 2022
300 ## - PHYSICAL DESCRIPTION
Extent xiii, 325 pages :
Other physical details color illustrations ;
Dimensions 26 cm +
Accompanying material 1 DVD 4 3/4 in
500 ## - GENERAL NOTE
General note Tables.
500 ## - GENERAL NOTE
General note "Full Color Book plus DVD"<br/>"Over 100 hours Interactive E-lectures, Quiz and Videos in DVD"<br/>"DVD has many useful features for teachers to teach with digital resources in classroom" --On Cover
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references and index.
505 ## - FORMATTED CONTENTS NOTE
Formatted contents note Chapter 1 Introduction to Financial Management.<br/>Chapter 2 Debits and Credits-The Mechanics of Accounting. <br/>Chapter 3 The Balance Sheet.<br/>Chapter 4 The Income Statement.<br/>Chapter 5 Cash Flow. <br/>Chapter 6 Pricing for Profits. <br/>Chapter 7 Accounting Aspects of Food and Beverages Control<br/>Index.<br/>
520 ## - ABSTRACT, SUMMARY, ETC.
Abstract, Summary, etc. "One of the most effective tools any restaurant has is the ability to track food and beverage sales on daily basis. A daily business review can help analyze sales trends, payroll costs, customer counts, and predict future sales. More than half the restaurants that open fail in their two years of service. This is a known fact in the restaurant industry +and one of the main reasons the industry is so feared by new entrepreneurs. While it is true that the restaurant space is ruthless, there are still those who open up and not just survive the business but also lead the industry. What enables them to do it? While multiple factors contribute to the success of a restaurant, managing the restaurant finances the right way is a significant reason behind it. Most restaurants lack an excellent financial management system. Usually, first-time restaurateurs are so focused on arranging the capital for opening a restaurant that they forget about the working capital, that is, the money that would sustain the business, until the restaurant reaches its break-even and starts generating profit. <br/><br/>This book is designed to provide a basic overview of the operation of a restaurant from a financial perspective. The book presents understanding of the basics of financial management for food service, how restaurants create budgets, manage expenses, pay employees and more." --Provided by the Publisher.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Hospitality industry
General subdivision Finance.
9 (RLIN) 6937
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Restaurant management.
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Mrantinkovic, Aleksandar
Relator term Editor
9 (RLIN) 6919
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Piestun, Dan
Relator term Editor
9 (RLIN) 6920
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Fouda, Hazem Shawky
Relator term Editor
9 (RLIN) 6921
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Killlings, Felecia
Relator term Editor
9 (RLIN) 6922
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Hajj, Sandra El
Relator term Editor
9 (RLIN) 6923
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Parveen, Fozia
Relator term Editor
9 (RLIN) 6924
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Krunic, Igor
Relator term Editor
9 (RLIN) 6925
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Pehcevski, Jovan
Relator term Editor
9 (RLIN) 6926
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Nur, Tajina
Relator term Editor
9 (RLIN) 6927
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Stephen
Relator term Editor
9 (RLIN) 6928
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Michelle
Relator term Editor
9 (RLIN) 6929
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Books
Suppress in OPAC No
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Shelving location Date acquired Source of acquisition Total Checkouts Full call number Barcode Date last seen Price effective from Koha item type
    Dewey Decimal Classification     Foundation University Library Foundation University Library Circulation 08/31/2023 Purchased   Circ 647.95086 T41 2022 63085 08/31/2023 08/31/2023 Books