Raymond S. Schmidgall

The updated edition of the industry standard for making sound financial decisions Strong financial management is essential to maintaining the highestquality playing conditions on every golf course. Through a clear and thorough explanation of basic accounting principles, the Superintendent’s Handbook of Financial Management, Revised Edition provides the necessary tools to manage the daily financial operations of private, semiprivate, and municipal golf courses. Fully updated to address recent changes in the Uniform Accounting System, this helpful tool for understanding and making sound financial decisions discusses records and procedures, details and analyzes the golf course operating statement, and presents: *Two major statements–the income statement and the balance sheet *Techniques for analyzing financial statements *A model for determining the break-even point for golf courses *The budget process, preparation techniques, and control procedures *Methods of analyzing purchase decisions, repair vs. replace, and other nonroutine decisions *Worked-out solutions for solving and preventing commonly encountered problems Developed as a guide for passing the financial section of the GCSAA certification examination, the Superintendent’s Handbook of Financial Management, Revised Edition is a valuable tool for golf course superintendents, owners, and managers.

The complete, practical guide to managing the business side of a restaurant The success of a restaurant depends not only on great food and outstanding service, but also on sound financial management. Restaurant Financial Basics gives restaurant managers the financial knowledge and tools they need to understand, analyze, and report their restaurant’s finances accurately–and use that data to help run the business effectively. Written clearly and with a minimum of jargon, this down-to-earth guide focuses on the crucial information busy managers must know–for both day-to-day operations and long-term planning. It covers the full range of crucial basic accounting principles, including cash flow, pricing, budgeting, cost control, equipment accounting, and cash and revenue control. It completely demystifies the two most important financial statements for a restaurant business: the balance sheet and the income statement. Throughout, Restaurant Financial Basics offers valuable practical tools, including: *Manager’s Briefs that summarize critical accounting principles and practices *Ready-to-use forms for record-keeping and accounting *Easy checklists to help improve operations and planning *Web site resources for fast, up-to-date access to further information The Restaurant Basics Series provides restaurant owners and managers with expert advice and practical guidance on critical issues in restaurant operation and management. Written by leading authorities in their respective areas of expertise, these easy-to-use guides offer instant access to authoritative information on every aspect of the restaurant business and every type of restaurant–independent, chain, or franchise.