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