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