03756nam a22005057a 4500 OSt 20260625160823.0 230831b |||||||| |||| 00| 0 eng d 9781984659460 [paperback]. Mindmovers : ₱5,575.00 English Foundation University Library TX 911.3.F5 .2022 T47 647.95086 T41 2022 3G E-Learning Author Restaurant Financial Basics / by 3G E-Learning New York, NY : 3G E-Learning, 2022 2022 xiii, 325 pages : color illustrations ; 26 cm + 1 DVD 4 3/4 in resource resource rda content text txt rda media unmediated n rda carrier volume volume nc CHM- HosMgt Series Tables. "Full Color Book plus DVD" "Over 100 hours Interactive E-lectures, Quiz and Videos in DVD" "DVD has many useful features for teachers to teach with digital resources in classroom" --On Cover Includes bibliographical references and index. Chapter 1 Introduction to Financial Management. Chapter 2 Debits and Credits-The Mechanics of Accounting. Chapter 3 The Balance Sheet. Chapter 4 The Income Statement. Chapter 5 Cash Flow. Chapter 6 Pricing for Profits. Chapter 7 Accounting Aspects of Food and Beverages Control Index. "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. 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. Hospitality industry Finance. 6937 Restaurant management. Food and Beverage Cost Control HRM300 Mrantinkovic, Aleksandar Editor 6919 Piestun, Dan Editor 6920 Fouda, Hazem Shawky Editor 6921 Killlings, Felecia Editor 6922 Hajj, Sandra El Editor 6923 Parveen, Fozia Editor 6924 Krunic, Igor Editor 6925 Pehcevski, Jovan Editor 6926 Nur, Tajina Editor 6927 Stephen Editor 6928 Michelle Editor 6929 https://drive.google.com/file/d/1_t3uT0yFsuDwnZDCiP366IWyi3-zhddj/view?usp=share_link Click here to view the table of contents lcc BK 0 TX 911.3.F5 .2022 T47 (CHM-HosMgt) 3275 3275 https://drive.google.com/file/d/1_t3uT0yFsuDwnZDCiP366IWyi3-zhddj/view?usp=share_link 0 0 ddc 0 0 FOUNDATION FOUNDATION MAIN-CHM 2023-08-31 Purchased 0 Circ 647.95086 T41 2022 63085 2023-08-31 00:00:00 2023-08-31 BK 63085 https://drive.google.com/file/d/1_t3uT0yFsuDwnZDCiP366IWyi3-zhddj/view?usp=share_link 0 0 lcc 0 7 NFIC FOUNDATION FOUNDATION MAIN-CHM 2026-06-25 Library Budget 0 (CHM-HosMgt) TX 911.3.F5 .2022 T47 0252026003104 2026-06-25 15:53:00 2026-06-25 BK CHM-HosMgt-2026104 https://drive.google.com/file/d/1_t3uT0yFsuDwnZDCiP366IWyi3-zhddj/view?usp=share_link 0 0 lcc 0 4 NFIC FOUNDATION FOUNDATION MAIN-CHM 2026-06-25 Library Budget 0 (CHM-HosMgt) TX 911.3.F5 .2022 T47 c.2 0252026003105 2026-06-25 15:54:00 2026-06-25 BK CHM-HosMgt-2026105