Restaurant Financial Basics
Restaurant Financial Basics

Author: Raymond S. Schmidgall

Publisher: John Wiley & Sons

Published: 2002-10-02

Total Pages: 358

ISBN-13: 0471213799

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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 Financial Plan
Restaurant Financial Plan

Author: Christoph Müller

Publisher: GRIN Verlag

Published: 2012-12-13

Total Pages: 45

ISBN-13: 3656334110

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Studienarbeit aus dem Jahr 2011 im Fachbereich BWL - Investition und Finanzierung, Note: A, The University of Surrey (School of Management), Sprache: Deutsch, Abstract: This paper contains a detailed financial plan of a restaurant business based in England. It deals with competitive factors, funding as well as costing & pricing and includes the major financial statements and ratios over a period of three years.

Financial Management for the Hospitality Industry
Financial Management for the Hospitality Industry

Author: Michael M. Coltman

Publisher:

Published: 1979

Total Pages: 268

ISBN-13:

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Abstract: Students and teachers are presented with the fundamental principles underlying the financial management in the hospitality industry. Financial ratio analysis simplifies the interpretation of information. Asset management requires knowledge of what proportion of the assets should be in cash form, as well as what investments are potentially profitable. The cost and risk of financing are affected by degrees of financial leverage and by dividend policies. Management contracts and condominum hotels have allowed companies to concentrate on operations. Working capital and cash budgeting, franchising and property leasing, and business growth and valuation are discussed.

Restaurant Financial Management
Restaurant Financial Management

Author: Hyung-il Jung

Publisher: CRC Press

Published: 2018-09-03

Total Pages: 306

ISBN-13: 1351376675

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This new book, Restaurant Financial Management: A Practical Approach, provides valuable guidance on how to apply the concepts of accounting and finance to real-life restaurant business activities. This book is unique because it provides an understandable framework that breaks it down into three clear steps of applying techniques of accounting and finance to evaluate a restaurant business: It introduces how to consolidate major activities of a restaurant business into useful accounting information. It explains how accounting information is analyzed and then used to forecast the future. And it introduces the methods of projecting the future and determining the current value of a restaurant business. Using this approach, readers can develop useful knowledge on how to relate accounting and finance to a real-life restaurant business. Using an imaginary restaurant business (based on a real restaurant) as an example to demonstrate a series of relevant business activities, the book walks the reader through provides the restaurant accounting activities and shows how they provide meaningful information, giving the reader a bird’s eye view.