| 000 | 01555cam a22002058i 4500 | ||
|---|---|---|---|
| 020 | _a9781394208869 | ||
| 082 | 0 | 0 |
_aLC HF5686 .H39 2024, DDC 657/.837 _b2 |
| 100 | 1 | _aHayes, David K., | |
| 245 | 1 | 0 |
_aAccounting and financial management in foodservice operations / _cDavid K. Hayes, Jack D. Ninemeier. _bAccounting and Financial Management |
| 264 | 1 |
_aHoboken : _bWiley, _c[2024] |
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| 264 | 4 | _c©2024 | |
| 300 |
_avii, 327p. _billu:, Glossary and index |
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| 500 | _aIncludes index. | ||
| 520 | _a"The purpose of this book is to teach foodservice operators how they can use accounting and financial management techniques, as well as their own education, experience, values, and goals to make the very best management decisions possible for the businesses they manage. Every foodservice operation must offer high quality menu items and provide excellent service to its guests, but these factors are still not enough to ensure an operation's long-term financial success. How foodservice operators account for their revenue and expenses and manage their money are critical factors to reaching their financial objectives. It is important to understand that proper accounting alone cannot "make" the managerial decisions required of foodservice operators. It can, however, help operators make better decisions than those made by operators who do not understand how proper accounting procedures could help them"-- | ||
| 650 | 0 | _aFood service | |
| 650 | 0 | _aFood service | |
| 650 | 0 | _aFood service | |
| 700 | 1 | _aNinemeier, Jack D., | |
| 942 |
_2lcc _cBK |
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| 999 |
_c13935 _d13935 |
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