Restaurant Financial Basics

One of the keys to a successful restaurant business is strong financial management. This volume in the Wiley Restaurant Basics Series provides restaurateurs with the tools necessary to manage their food-based operation by explaining basic accounting principles such as pricing, budgeting, cost control, payroll, and cash flow.

• Restaurant Success by the Numbers, Second Edition: A Money-Guy's Guide to Opening the Next New Hot Spot
• The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation 4th Edition - With Companion CD-ROM
• Running a Restaurant For Dummies, 2nd Edition
• Your First Restaurant - An Essential Guide: How to plan, research, analyze, finance, open, and operate your own wildly-succesful eatery.
• Restaurant Accounting with QuickBooks: How to set up and use QuickBooks to manage your restaurant finances
• The Food Service Professionals Guide To: Controlling Restaurant & Food Service Operating Costs
• The Uniform System of Accounts for Restaurants (8th Edition)
• Setting the Table: The Transforming Power of Hospitality in Business
• QuickBooks for Restaurants a Bookkeeping and Accounting Guide: A Must-Have QuickBooks Guide for Restaurant Owners and Operators
• Starting and Running a Restaurant (Idiot's Guides)