000			03247nam a22004097a 4500
003			OSt
005			20230831095846.0
008			230831b |||||||| |||| 00| 0 eng d
020			_a9781984659460 _c[paperback].
020			_cMindmovers :
020			_c₱5,400.00
040			_bEnglish _cFoundation University Library
082			_a647.95086 _bT41 2022
110			_a3G E-Learning _eAuthor
245			_aRestaurant Financial Basics / _cby 3G E-Learning
260			_aNew York, NY : _b3G E-Learning, _c 2022
300			_axiii, 325 pages : _bcolor illustrations ; _c26 cm + _e1 DVD 4 3/4 in
500			_aTables.
500			_a"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
504			_aIncludes bibliographical references and index.
505			_aChapter 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.
520			_a"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.
650			_a Hospitality industry _xFinance. _96937
650			_aRestaurant management.
700			_aMrantinkovic, Aleksandar _eEditor _96919
700			_aPiestun, Dan _eEditor _96920
700			_a Fouda, Hazem Shawky _eEditor _96921
700			_a Killlings, Felecia _eEditor _96922
700			_a Hajj, Sandra El _eEditor _96923
700			_a Parveen, Fozia _eEditor _96924
700			_aKrunic, Igor _eEditor _96925
700			_aPehcevski, Jovan _eEditor _96926
700			_aNur, Tajina _eEditor _96927
700			_aStephen _eEditor _96928
700			_aMichelle _eEditor _96929
942			_2ddc _cBK _n0
999			_c3275 _d3275