This program from The Culinary Institute of America focuses on aspects of marketing, operations, and finance to help viewers make sense of the business side of running a restaurant. Topics include reading and interpreting financial statements, reviewing financial measures and preparing corresponding statements, communicating a restaurant’s financial condition, and driving a well-executed business plan. Gregory X. Norkus, senior lecturer at Cornell University’s School of Hotel Administration, is featured. Not available for preview. (2 hours)

Tell a Friend! Your Name: Your Email: Your Friend's Email: Your Message: We respect your privacy and will not use your friend's address without permission. Item#: BVL36123 Copyright date: ©2005 DVD (Chaptered) ISBN 978-1-58315-327-7

DVD (Chaptered)	$99.95

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Not available to Home Video, Dealer, Fulfillment Dealer and Publisher customers. Only available in the US and Canada. Not available for preview.

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