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The financial ingredient in foodservice management

Author: John L Bolhuis; Roger K Wolff; National Institute for the Foodservice Industry.
Publisher: [Lexington, Mass.] : Heath, ©1976.
Series: NIFI textbook.
Edition/Format:   Print book : EnglishView all editions and formats
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Document Type: Book
All Authors / Contributors: John L Bolhuis; Roger K Wolff; National Institute for the Foodservice Industry.
ISBN: 0669000094 9780669000092 0697004732 9780697004734
OCLC Number: 2597464
Description: xii, 211 pages : illustrations ; 24 cm.
Contents: Bookkeeping and finance --
The accounting function --
Traditions guiding the accountant --
Financial statements --
Statement analysis --
Comparisons: inside and out --
Cost of doing business --
Break-even analysis --
Budgeting --
Forms of business organization --
Methods of financing --
Management of working capital --
Information for decision-making --
Food cost control --
Labor cost control.
Series Title: NIFI textbook.
Responsibility: John L. Bolhuis, Roger K. Wolff, and the editors of NIFI ; [ill. by Jack Stockman].

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