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Copyright: 2021
Pages: 46
Source title: Strategic International Restaurant Development: From Concept to Production
Source Author(s)/Editor(s): Angelo A. Camillo (Sonoma State University, USA)
DOI: 10.4018/978-1-7998-4342-9.ch009

Keywords: Business & Management / Business Science Reference / Global Business / Hospitality, Travel, and Tourism Management

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Abstract

This chapter deals with the principles of finance as applied in the foodservice industry. It discusses the concept of revenue management, financial analysis and reporting, financial control, principles of budgeting, and forecasting. Specifically, it discusses finance in general and of the financial system and the meaning and application of financial management. It introduces the basics of the advantages and disadvantages of the different types of organizations. The important topics presented are the relationship of finance to other business disciplines, basic financial information in decision-making, understand financial statements, and financial ratios. It applies several analysis tools and techniques to learn about the time value of money, interest, and interest rates.

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